Looking for the chickpea cookies from Pinterest or Facebook? Here’s the original recipe! Scroll to the bottom of the post for a how-to recipe video.
Chickpea cookies! Chickpea cookies with no flour, no oil, no white sugar. These are just full of chickpeas. And they’re my very favorite healthy cookie so far!* I don’t know if they really classify as cookies so I’ll go with cookie dough bites.
And as a bonus, they’re grain-free, gluten-free, dairy-free and vegan. Just in case that matters to anyone out there! And if you’re worried about the chickpeas, don’t be. I don’t like chickpeas and won’t eat them but that didn’t prevent me from inhaling these.
* 2017 update: this post is 5 years old and I have a new favorite. :D You HAVE to try these paleo chocolate chip cookies if you haven’t already! There’s also a vegan option. And for hot summer days, these no-bake oatmeal cookies (naturally gluten-free + vegan) are my favorite!
I used homemade peanut butter in these cookies but store-bought (the kind with just peanuts and salt) works just as well.
Here’s how to make peanut butter! There’s also a video included. All you need is peanuts and a food processor (which you already have to pull out for this chickpea cookie recipe!).
These need the chocolate. Don’t go making them without the chocolate and then tell me that they weren’t sweet or gooey enough! These would be incredibly boring without the chocolate.
And for some weird reason, these cookie dough bites do not taste yummy in dough form. Baking them somehow brings out the sweetness and peanut butter flavor. Or maybe it’s just all that melted chocolate.
One thing I’ve learned since starting this blog is that people really love closeups of melted stuff. So there you go. :)
These aren’t the most beautiful cookie dough bites, but fresh out of the oven, with all that gooey chocolate, I bet you can’t tell that these are made with chickpeas. Or are grain-free. But cold? Yuck. These need to be warm!
You can either freeze the balls and pop a few in the oven whenever it’s on, or simply put them in the microwave until they’re warm and gooey again.
By the way, if you’re a peanut butter lover like I am, you have to try these healthy peanut butter balls. They’re also gluten-free and vegan!
Please read the following before asking a question! It will probably answer it. :)
- Tons of people have posted the nutritional analysis for these. They’re supposedly anywhere between 80-130 calories, which seems like a huge range to me. Please use a recipe analyzer like on CalorieCount if you need more information.
- You can use almond butter, sun butter, or whatever nut butter you like.
- The peanut butter should be the kind with only peanuts and salt. No added fat or sugar.
Be careful because there are some “natural” brands out there which aren’t really natural. I find that this peanut butter is usually expensive so I make my own.
You can make your own in only 5 minutes with a food processor. Check that out here. - Chickpea flour won’t work. I don’t think plain hummus will either.
- I haven’t tried anything other than chickpeas but others have used butter beans, navy beans, red kidney beans, great northern beans, and lentils with success. I generally don’t like goodies made with those types of beans but I love these cookies made with chickpeas. Please use chickpeas unless you have an allergy!
- Doing this in a blender won’t work and might kill the blender. Making these in a Blendtec blender or something equally powerful might work but I haven’t tried it.
- Adding random stuff like eggs… probably won’t work either. ;) Experimenting is great but I think this is a bad recipe to experiment with.
But thanks to the experimenters who left feedback, I’ve been able to update the recipe with alternatives to honey and peanut butter. Thanks everyone!
For my readers who are really sensitive to gluten, you might want to read my post on Is Honey Gluten-free? - For a totally sugar free version, use 30 drops of Stevia and cacao nibs.
- Do not double the recipe! It might be too much for your machine and could damage it.
- For a vegan version, you can’t use honey. Use agave.
- For a dairy-free version, use Enjoy Life chocolate chips. They’re just as delicious as regular chocolate chips. SO good!
And thanks for everyone who has pinned and left feedback. I really appreciate it. :)
Want more gluten-free treats? Here are some of my favorites!
Grain-free Peanut Butter Chocolate Chip Cookie Dough Bites (gluten-free with vegan and dairy-free options)
- Prep Time:
- Cook Time:
- Ready in:
- Yield: 14 1" cookies
Ingredients
- 1 1/4 cups canned chickpeas, well-rinsed and patted dry with a paper towel1
- 2 teaspoons vanilla extract
- 1/2 cup + 2 tablespoons (165 grams) natural peanut butter, SunButter Natural or almond butter - room temperature2
- 1/4 cup (80 grams) honey (agave or maple syrup for vegan)
- 1 teaspoon baking powder3
- a pinch of salt if your peanut butter doesn't have salt in it
- 1/2 cup (90 grams) chocolate chips (use vegan and dairy-free chocolate chips, if needed)
Directions
- Preheat your oven to 350°F / 175°C. Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth. Make sure to scrape the sides and the top to get the little chunks of chickpeas and process again until they're combined.
- Put in the chocolate chips and stir it if you can, or pulse it once or twice. The mixture will be very thick and sticky.
- With wet hands, form into 1 1/2" balls. Place onto a Silpat or a piece of parchment paper. If you want them to look more like normal cookies, press down slightly on the balls. They don't do much rising.
- Bake for about 10 minutes. The dough balls will still be very soft when you take them out of the oven. They will not set like normal cookies.
- Store in an airtight container at room temperature (or in the fridge) for up to 1 week.
Notes
- My can of chickpeas was 400 grams, 240 grams without the water, and I used all but a few tablespoons.
- Don't even try with regular peanut butter! They'll come out oily. You MUST use natural peanut butter. :)
- If you need grain-free baking powder, you can use 1 part cream of tartar + 1 part baking soda + 2 parts arrowroot.
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2106 comments on “The Original Peanut Butter Chocolate Chip Cookie Dough Bites Recipe (aka Chickpea Cookies)” — Add one!
38 comments are awaiting moderation!
I’ve got some dates that need using..do you think these could be injected with date caramel once baked?
I haven’t tried it, but I think they might crumble. Sorry I can’t say for sure! If you do try, please report back. :)
I have a question about the peanut butter. I have both but the natural separates and always seems much oilier than the regular. Just wondering how it makes so much of a difference in what you use.
Hi! Check out note 2 below the recipe. ;) Just stir together your natural peanut butter before using it. Don’t use the regular stuff.
maybe a silly question, but can natural almond butter work as well?? this looks like my dream recipe by the way
Yes, you can! I listed it in the questions section. ;) Not silly! I hope that you’ll enjoy them!
i can’t believe i was that person who asked a question about something listed lol. i jumped the gun after reading the note about regular peanut butter! anywho i made these last night and they were wonderful, thank you so much!
Haha. No worries! I’m glad you liked them. :D
I just realized that I can make these during Passover (our diet allows for beans), and I’m SO STINKIN’ HAPPY.
I love this recipe, honestly. I keep them in the freezer, and when I want one (okay, or two), I pop them into the microwave for about 30 seconds and they’re ooey-gooey perfect.
I just made these again. This time with half the amount of chocolate, and I used 80%. I did one without chocolate to try, and while it wasn’t AS nice, it’s still pretty good for a protein snack (which is my goal). I calculated the nutritional info according to my labels, here there are (the amounts in brackets are without chocolate):
per serving
102.44 kcal (88.49 kcal)
6.66g fats (5.53g)
1.35g saturated fats (0.68g)
6.13g carbs (5.6g)
1.62g fiber (1.22g)
3.47g protein (3.22g)
These are AMAZING! Oh my god. I didn’t expect that when I took them out the oven, looking a little bit less than impressive. I varied the style across the 12 balls I made, from balls, to squashed balls with a spoon, to cookies flattened with a fork pattern. The whole affair was very messy and sticky, and due to the chocolate starting to melt after mixing in I didn’t roll them very neatly in the first place. But none of that matters! I’d be interested to see how good they taste without as much or any chocolate, to be a bit healthier.
One question – have you calculated the approximate amount of protein in each cookie?
I’m so glad that you liked them, despite their less than appetizing look. ;) I think they’re much better with the chocolate but some reviewers have made them without and enjoyed them. I don’t know the amount of protein but in the questions section at the end of the post, I linked to a recipe analyzer. :) Thanks a bunch for your feedback!
I followed the recipe exactly and they came out perfectly. Amazingly delicious.
I’m so happy that you liked them! Thanks for your feedback. :)
How many calories are there in these?
Check out the first question in the questions section. :)
Hi Erin- I make these all the time and love them. Was curious how you store them? Sealed container? Out in the open? I find in a sealed container they almost seem wet. Would love to know how you do it to keep them consistent.
I keep them in an airtight container. That’s strange they seemed wet for you! Had they really completely cooled? That’s the only thing I can think of!
Hi. I made these, as suggested by an interview done on the “Half size me” podcast. The guest speaker mentioned these specific cookies and by noon the same they were coming out of my oven!
I wanted to say in contrast to your tastes, I do think they are delicious raw! I also prefer them out of the fridge as opposed to warmed. My husband liked them warm though!
I used “Santa Barbara Chocolate” chips, which are one ingredient only, and the honey.
I will be making this so often. It is a great breakfast food, too! Thanks! Excited to look at the rest of your recipes now. :) Yum!
I’m so sorry for just now seeing your comment! How cool that the cookies were mentioned in a podcast. That’s always fun to hear so thanks for letting me know. I’m glad that you enjoyed them chilled and raw! I wish I did. ;) Thanks for the tip on the chips! I hadn’t heard of those. I hope you’ll enjoy the other recipes. :) Sorry again for my slow reply!
Hi, Is there a peanut butter substitute? I would love to make these for my daughter to take to school but it’s a nut free school. Any advice would be appreciated. Thank you
Hi! Yes, sunflower seed butter is listed in the recipe. :)
Hello I am from Russia. I really enjoy recipe. Just made et. I wondering, how long take cookies to set after being ovened. Great recipe, I hope all my children will like it. Thank you, look forward to respons :]
Hello! I don’t remember exactly how long but would guess 2-3 hours? I hope your kids liked them. :)
I have made them with tahini too, and it is yummy. I added cocoa and coconut sugar too though. Chocolaty and yummy. Thank you Erin.
You’re welcome! I’m so glad that they work well with tahini. :) Thanks a bunch for your feedback!
Amazing! I’ve made this recipe many many times and it never fails. Thank you!
You’re welcome! I’m glad to hear that you’ve been enjoying the recipe. :)
These look great. Thanks for sharing. I have PB powder and was wondering if I could sub that in for traditional nut butter. If so, what would be the conversion? I also have dried chickpeas, but I imagine I can soak/prep those for use in place of canned.
I’m sorry for just now seeing your question! If your PB powder is meant as a sub for peanut butter, then follow the directions for the product so that you have 10 tablespoons of peanut butter. And yes, you can use your dried chickpeas that you then soak and prep. I hope you’ll enjoy the cookies! Sorry again for my slow reply.
Soo good! I’ve made this recipe twice. I love how quick and simple it is. First time i followed it exactly. 2nd time I was running low on natural pb and had to sub in half regular pb, so it was a mix of Adams natural and Great Value smooth pb. The half regular pb batch came out with an oilier consistency. If I hadn’t made the all-natural batch I doubt I would have really noticed (chocolate+peanut butter = yum! Regardless of texture), but being able to compare them I definitely prefer the natural batch. My Husband wasn’t bothered by the oilier consistency of the second batch and noted that it was “more peanut buttery” which he liked, so to each their own.
Thanks for sharing your comparison notes! Regular peanut butter definitely makes them oily. I’m glad that you and your husband both liked them. :) Thanks again for your comment!
hi, i’m sure you’ve answered this, but can you tell me the best way to freeze these? baked? dough in a blob, etc.. thanks. theses cookies are fabulous and even my teens like them!!
I’m so glad that you and your teens enjoyed them! You can freeze them both ways – whatever works best for you. If freezing them baked, just reheat them at half power in the microwave until they’re soft and gooey again. :) Thanks a bunch for your comment and sorry for my slow reply. Things have been crazy around here!
Forget my question. I was in wrong page
this sounds great. I’m definitely going to try this.
But I have question. Could they be baked into actually cookies?
I’m sorry for just now seeing your question! I don’t understand your question, though. These are baked into cookies. :)
Whoops, sorry! Just saw your second comment.
I dont have maple syrup or honey. Can I use regular sugar? Or a banana?
I haven’t tried it so I’m not sure. You’d be missing liquid if you used sugar and I’ve never used bananas as a sub for sugar. Sorry I’m not very helpful!
Used a banana and my family loved it! Thanks
Thanks for letting me know that it worked out well! I’ll have to try that myself. Was it a small banana? Or 1/4 cup of banana?
What’s if I don’t wanna use peanut butter or anything like that? Can I omit?
I’m sorry for just now seeing your question! And no, without it you’d just have chickpeas + sweetener. That wouldn’t work.
These butter chocolate chip cookies are my favorite and I would definitely would love to get these in my dinner, lunch and breakfast list.
I’m so glad you like them! :)
can i replace the chickpeas with hummus if i measure the weight in grams?
Nope, sorry. That has other ingredients in it.
I made this recipe with Maple syrup and sunflower butter. Delicious! But they turned green 2 hours after I made them. Is this OK? Why did this happen?
I’m sorry for just now seeing your question! Yes, it’s okay. Sometimes sunflower seed butter reacts with baking soda / powder, turning things green. :) I’m glad you enjoyed them! Thanks for your comment.
These are genuinely so delicious. I love how much they taste like choc chip cookies, with melty chocolate and everything, when they are fresh out of the oven! I’ve made this recipe twice in the past two weeks. I’ve added it to my regular list of recipes.
I’m so sorry for just now seeing your comment! We’ve had the flu / other fun stuff for the last few weeks. I’m so glad that you like the cookies! Warm and melty is definitely the way to go. :D Thanks for your feedback and sorry again!
Hi Erin, these look incredible! How long will the dough keep if I freeze it?
Hi! I’d say about a month. :)
You are a genius! I seriously want to nominate you for a Nobel peace prize for creating this recipe! I eat no grains and no sugar but I really miss chocolate chip cookies. These are perfect. To make them with no sugar/ honey I created a honey substitute out of 3/4 C Lakanto Monkfruit sweetener boiled together with 1/2 cup water to which I added 1/2 tsp xanthan gum to thicken and stabilize it. I ended up adding just a bit of powdered pure stevia to it to sweeten it a little more. I used Lily’s Stevia Sweetened Dark Chocolate Baking chips (and added walnuts to the dough because I love walnuts in my cookies). Yours look like they got a nice crisp on the outside. Mine don’t look like that. any tips on how to get the outside to brown/crisp?
Aww, thank you! I will gladly accept your prize! :D Haha. You made my day! I’m so glad that your lower-carb version worked. Thanks for sharing how you did it! I wouldn’t say that the tops are crisp. They’re still kind of soft. If yours look a lot different than the photos, then it’s likely because of the sweetener change. You could maybe try the broiler for a minute? But it also might burn. I’ve never tried that with cookies. Thanks again for your comment!
You are right, it is probably the sweetener change that makes them not look the same. They are still delicious.
I realized that the recipe I wrote above to make a sub for honey with monkfruit sweetener is double the amount needed for this recipe. Although I mixed it up like that I only used 1/4 cup of it to = 1/4 cup honey.
I am trying your Perfect Paleo Chocolate Chip Cookies today (using monfruit sweetener), the dough is all made and I will bake them in an hour.. I’m so excited!
I hope that the chocolate chip cookies came out well! And thanks for letting me know about the sweetener change correction. :)
Wow these are such yuuuumy morsels. Thanks for sharing!
I’m so glad that you liked them! Thanks for your comment. :)
Just made these – they’re amazing! OMG.
Yay! So glad you liked them! Thanks for your comment. :)
Hi, just thought I’d share, I don’t have a food processor. First time I tried blender and yes almost broke it I think. Second time I just used a good potato masher and worker like a charm! Everything is soft enough so it’s easy to mash. Also, easily can double or triple the recipe! Thank you for the great recipe!!
You’re welcome! I’m glad you found a method that works better. :) Normal blenders definitely don’t work! Thanks for your tip and comment. :)
I didn’t have any natural PB or peanuts to make any so I took my chances making with regular peanut butter… it was a little oily but definitely can still do it! It was a hit with my fam, even the cookie dough was yummy to eat.
Yay! I’m glad to hear that it still worked out okay. :) Thanks for your feedback!
Sorry, I know you have over 2000 reviews so I can’t get through all of them. Do you know if anyone has substituted peanut butter for sunflower seed butter to make them school friendly?
Hello! I’m so sorry for just now replying to your question. I was on vacation and just got back. Hopefully you found the answer in the post! Sunflower seed butter is listed in the recipe. :)
Tried these last night and they are excellent. I always remove the shells from my chickpeas before working with them to get the batter a little smoother. If we leave them in the oven another 2 minutes or so, would that help getting them to firm up a little more? Mine were crumbling apart as I’d take a bite.
Hello! I’m so sorry for just now replying to your question. I was on vacation and just got back. Did they still crumble after they cooled? If so, you can try baking for another 2 minutes to see if that works! Thanks for your feedback. :)
Have you tried these with carob chips? I am allergic to chocolate… I think they would work the same way.
Hello and sorry for just now seeing your question! I haven’t tried it but some of the commenters have with success. I hope you’ll enjoy them!
Thank you so much. Kids loved them!
You’re welcome! I’m so happy that they liked them. :)
Hi Erin, It’s Tamara and Nicole in Mexico… Friday night is our dessert night. I actually made garbanzo flour from beans we cooked, sun dried, and then powdered. Can I use that instead of cooked beans? I could soak it first. Thanks for making our lives sweet.
Hello! I don’t think that would work. It might but I’m really not sure. Sorry I can’t give you a better answer! If you try it out anyway, I’d love to hear how it goes. :)
And it’s great to hear from you. :)
Has anyone tried freezing the batter or already cooked cookies? Trying to prepare these a couple weeks ahead.
You can freeze both but since I think they’re best straight from the oven, I prefer freezing the dough.
Made these today first time. DELICIOUS!! Iam diabetic and substituted honey/maple syrup for golden monk fruit sweetener and used Lily’s dark chocolate chips. They turned out perfect! Filling and delicious. Shared this recipe with everyone I know.
Thanks so much for sharing the recipe with everyone! I’m so glad that they worked out well with your subs. :) What sweetener did you use exactly? Lakanto Golden? And did you use the same amount? Thanks for the tip and for your feedback!
Well I am 100% drooling looking at these! I love how allergy-friendly your recipe is. I’m a sucker for anything with chickpeas :) Can’t wait to try it!
I hope you’ll enjoy them! :)
hi, erin! i made these using cashew butter since i had just made some at home, and they turned out fabulously!!! no detectable bean taste haha. i then adapted the recipe to make some no-bake cookie truffles! just wanted to say thanks for the creative idea :~)
You’re welcome! I’m glad that you liked them with cashew butter. :) And no-bake truffles sound amazing! What a great idea. Thanks for your comment!
Amazing cookies. My kids love them and want to eat the whole batch which is ok considering how healthy they are.
I’m so happy that your kids enjoyed them so much! Thanks for your comment. :)
Hi I could not find the video to the recipe. I feel dumb asking this :(
Hi there! It’s at the top of the page. If you have an adblocker on, you might not see it.
I made these for a summer pool party. Kids were devouring them. Their moms were telling them to not eat so many . . . until I told them that these cookies were mostly healthy. I should have made a triple batch instead of just a double.
I’m so glad that the kids were devouring them and that their moms were okay with it. :) Thanks for your comment! I hope we have summer soon, too. ;)
Sorry, I know you have over 2000 reviews so I can’t get through all of them. Do you know if anyone has substituted peanut butter for sunflower seed butter to make them school friendly?
Yes, it’s listed in the recipe. :)
Oh my goodness, I don’t know how I missed this. I blame mom brain. Sorry for that!!
Absolutely no worries! Hope you and your kid will like them. :)
YUMMY!!!!! And so easy!!! My hubby also HATES chickpeas and he had no idea they were in the mix. :)
I forgot to mention– I didn’t have honey or maple syrup on hand, so I used regular sugar + 3Tbl almond milk, (suggested below). Turned out perfectly!
my mother had made these a while back, I loved them so much, to be honest, more then normal chocolate chips cookies! I made them and brought them to work. Told the gluten free girls they can have, and no one else anything. Everyone loved them, one even said yum so buttery! Haha I said well they’re chicpea, no butter! Everyone was shocked and loved, and asked for the recipe:)
Haha. I’m glad that they thought that the cookies were buttery! And better than normal chocolate chip cookies?! I think you like these better than I do. ;) Thanks for your nice comment!
Tried these last night and they are excellent. I always remove the shells from my chickpeas before working with them to get the batter a little smoother. If we leave them in the oven another 2 minutes or so, would that help getting them to firm up a little more? Mine were crumbling apart as I’d take a bite.
Did they fall apart even after they had cooled? Because after they cool, they should hold together better. If they still fell apart, then you can definitely bake them 2 minutes more and that ought to help.
These cookies have been a staple for my 2 diabetic pregnancies,thanks for getting me through some desperate times!
Could you use reconstituted PB2 powder instead of all natural peanut butter? It’s lower calorie and lower fat than even the all natural stuff.
I’m so happy that they’ve gotten you through some tough times! I’ve never used PB2 but lots of commenters have used it with success. :)
Hi Michelle, How did these work using PB2, and what measurements did you use? Thanks!
Can you use chickpeas cooked from scratch vs canned chickpeas?
Yes, you can. :)
I make these all the time and seem to get 19 cookies with the ingredients mentioned above. Any idea how many calories in each one? Thanks
Hi! I don’t have that info but you could use this recipe analyzer if you’d like for the nutritional profile. :)
I loved these! I made them with maple syrup and they were delicious!
Thanks for the recipe!
You’re welcome! I’m happy that you liked them with maple. Peanut butter and maple is always a good thing. :D Thanks for your feedback!
LOL. You may consider putting the “”do not double “ in the recipe notes…LOL. I read it after the fact. Oh, and YUM!
I’m happy you liked them! And Unfortunately there are too many notes to include in the recipe. Hopefully people will read the post. :)
Hi😃
First… thank you for the super yummy recipe. I have an unnamed autoimmune disease and removing gluten/dairy/sugar from my diet has helped me feel better. These cookies were my first treat since my diet change. Just one question… I have a sugar substitute that’s a stevia/erythritol blend. The package states that it is twice as sweet as sugar so I would use 1/2 cup if a recipe called for one cup of sugar. Do you think I could use this in your recipe in place of the honey? If so, any idea how much? Thank you!
Hi there! Sorry for just now seeing your question. I’ve never used a granulated sweetener in these cookies but I know a few commenters have with success. So according to the bag’s instructions, I’d use 2 tablespoons. You might have to add a little bit of liquid if it’s much thicker than when you made it with the honey. I’d love to hear how it comes out!
I just made these and they are DELICIOUS! The batter was equally amazing. I didn’t have honey/agave or vanilla, so I subbed 1/3C raw organic cane sugar and added 3T of almond milk and 1tsp of allspice and it turned out wonderfully. Thanks so much for the great recipe!
You’re welcome! That’s great that they came out well with your subs. :) Thanks for sharing them with us and for your comment!
Do the 1/2 + 2tbsp of peanut all go into the batter? Just wondering if the 2tbsp is for something else?
It all goes in together! It’s 14 tablespoons all together.
Just made these – they’re amazing! OMG. Best treat I’ve made all summer. I’m printing this recipe – it’s a keeper!
Yay! I’m so happy to hear that. :) Thanks for your comment!
Can’t wait to try these! Thank you so much for sharing. I’m always in need of new gluten free treats ❤️
You’re welcome! Thanks again for your comment. :)
This is my new favorite snack! I didn’t have a food processor, so I used my electric hand mixer which still worked nicely.
The third time I made them, I used a mix of almond butter and peanut butter, and some local, raw, wildflower honey that I got from the Farmers Market 😋
I also made a larger batch this last time with two cans of chickpeas, and just adding the other ingredients to taste.
Thanks for sharing this recipe, and I look forward to trying your others too!
You’re welcome! I’m happy to hear that the mix of nut butters worked well. And local raw honey! Yum. :) Thanks for your comment and I hope you’ll enjoy the other recipes just as much!
H followed recipe exactly and they were delicious 😋! Feel less guilty eating these LOL whole family loves them!
Haha. That’s always a good thing. :D Thanks for your comment!
Just made these. Used my Vitamix and blended chickpeas, vanilla and maple syrup until they were smooth, then transferred to a bowl, and was able to mix in the other ingredients without a problem. Worked like a charm.
Awesome! Thanks for the tip on how to make these with a Vitamix. :) So happy it worked well for you!
I just made these, & they smell wonderful! The unbaked batter was delicious. I had to use Great Northern beans because we were out of chickpeas. I added raisins, sunflower seeds, crushed pistachios, & dried blueberries + lemon almonds instead of chocolate to make trail mix cookies. 🙂 Thank you for the recipe!
Oh, wow. You added a whole bunch of goodness to the cookies and it sounds delicious. :) Thanks for the tip and for your feedback!
Made these for the second time. I substitute peanut butter using almond butter and they are so delicious! Everyone loves them even the kids! The first time I made them with dark chocolate chips and I’ll tell you they are so much better with semi-sweet chips vs dark chocolate.
Yay! So happy that even the kids liked them! Thanks for your comment. :)
Anyone know how many WW freestyle points these are?
I just calculated it with the Lily’s dark chocolate chips (6 servings of them/84 grams) and it came to 3sp a cookie
Thanks a bunch for sharing your calculation. :)
So I made them cut the recipe in a half and they came out so good I put them in the freezer and there amazing. So now that I ate one and had a thought after there frozen for about 2 days to dunk them in chocolate and freeze again and might be pretty amazing. Will keep u all posted thanks for sharing the recipe. 😘👍🏻
Oooh! I like how you think. Dunking cookies in chocolate is always a good idea. :D Thanks for your comment!
I noticed this post of yours shared by one of my FB friends. Yes, the melting chocolate pics make everything look yummy! I’m out of work tomorrow for a snow/icy day, so, I’ll bake a little bit. Can’t wait to try them! Thanks for posting!
I’m in the same boat. I made them today, they’re actually very good! Yay snow/ice days.
Yay! So happy you liked them. And I also hope you had a nice snow day. :)
You’re welcome! I hope you’ll enjoy them and that you’re having a nice snow day. :) Thanks for your comment!
What’s the nutritional value of these?
Please read the first bullet point at the end of the post. :)
I’m so excited to try this now that I have a food processor! Does the chickpea come through at all?
Not at all! And I hate chickpeas. I’d love to hear how they come out for you!
Wow this is so unusual, but I can’t wait to try it!
These are delicious! Not too sweet, super easy to make and will cure your chocolate/peanut butter craving. I am so happy I came across this recipe.
My daughter doesn’t think they are sweet enough so next time, I will add some stevia root extract powder to give them just a bit more sweetness without adding calories.
Bravo on a fantastic recipe!!
That sounds like a great addition! I’ve been meaning to try stevia in these. I’m so happy you enjoyed them. :) Thanks a bunch for your feedback!
I used 1 tbs Splenda naturals instead of honey or maple syrup and Lilly’s chocolate chips. Yummy!
Lilly’s and Splenda Naturals are stevia based.
So happy that a Stevia version worked out for you! Thanks for the tip. :)
Do you think they’ll be okay without the chocolate chips? I don’t want cane sugar and don’t have access to ones without it.
Sorry for just now seeing your comment! Hopefully you found the answer in the post. I personally feel like they need the chocolate!
Me too! Found the recipe about a month back and have made them 3 times. Such a simple and delicious cookie. Thanks for the recipe, and Happy New Year!!
You’re welcome! So happy you liked them enough to remake so many times already. :) Thanks for your comment!
I’ve been making these for at least 3 years and still my absolute most favorite treat! Thank you so much these are amazing and save me when my sweet tooth is out of control. Love, love, love :)
Aww, yay! So happy you’ve been enjoying them the last few years! Thanks a bunch for your comment. :)
I love the comment, in your years of blogging you learned people like close-ups of melted stuff. Hah! That’s why I came by when I saw this on FB this morning. It looked too good! I am printing, and will make with my kiddos today- school is closed. This will keep them busy for a bit! Thanks my friend.
Oh, hi there! And yeah, I had only been blogging for a few months and Pinterest had just taken off and I got that figured out quickly with the melty shots. :D I hope you’ll all enjoy the cookies!
Just made these cookies using natural crunchy PB, maple syrup, and Pascha organic chocolate baking chips (chocolate with rice milk). They’re a tiny bit crumbly and are starting to turn dark while still warm. They’re very delicious, and I’m not sure any of them are going to stick around long enough to make it to the freezer!
Could your oven be running hot? It sounds like that’d explain them being crumbly and turning dark! Or did your peanut butter have added fat or sugar? I know you said you used natural peanut butter, but sometimes it’s labeled as natural and still has added stuff in it! Thanks for your comment. :)
I’ve made these a few times now and I had oats and ground flax seeds. So good and they don’t stick around long 😊
Oats sounds like a yummy addition! I’ll have to try that. :) Thanks for your tip!
Can i use regular peanut butter
I just used Skippy Chunky and added a bit (2tbsp) of unflavored protein powder to balance out the extra oil… they were not at all greasy.
Awesome! Thanks so much for the tip. :)
I haven’t even baked them n I’m already in love i can’t stop eating the dough!! I was gonna just keep them to eat as dough but I’m gonna try half baked n half for my cookie dough craving haha! Thank u so much!
Haha. I hope you liked the baked version, too! Thanks for your comment. :)
May I use regular peanut butter
I don’t recommend it. See note #2 at the bottom of the recipe or the third bullet point at the end of the post. :)
YUM!!! I just made these again, several years after making them the first couple of times. I forgot just how amazing these cookies are!! I love gooey baked goods and these are the gooiest! And so healthy! I don’t even feel guilty for eating 4 :D
You know what’s crazy? I haven’t made them since I posted the recipe in 2012! Haha. Always trying to come up with new stuff! I should give them a try and see if they’re as good as I remember. I’m happy that you weren’t let down! Thanks a bunch for your comment and sorry for my slow reply. :)
Made these today, love them!!!! Thanks for this delicious recipe
You’re welcome! So happy you liked them. Thanks for your comment! :)
I made these per the recipe but they came out very crumbly. Any advice?
I don’t think anyone has mentioned these being crumbly yet! Did you make any changes at all to the recipe? I hope you could still enjoy them!
I just made these and they are amazing! Even the picky eaters in my house really like them. I used almond butter, agave syrup and Krisda semi sweet chips (sugar/artificial sweetener free). My batch made 24 balls/cookies. I entered the ingredients into MyFitnessPal, each cookie ended up being 67.5 cal, 2.2g protein, 2.75g fiber, 8.8g carbs, 4.8g fat, 6.8g iron, 0.04g calcium.
Healthy and delicious! Thank you :)
So happy you and your picky eaters like them! I’ll have to look into those chips. Thanks for the tip and your feedback! :)
I just tried these the other day, and they were a huge hit. Definetely my new favorite!
So happy to hear that they were a hit! Thanks a bunch for your comment. :)
Do you have a picture of “these” cookies? The picture posted for this recipe is a picture of the original cookies without the peanut butter.
What do you mean by “these” cookies? The pictures are of the recipe listed at the bottom of the page (and they have peanut butter in them).
I just made these tonight and they are amazing! So quick and easy! I used the whole can of chickpeas and substituted with PB2 powder and HOLY MOLY were these good! I ate 3 right out of the oven, plated some, and put the rest in the freezer based on other comments saying to try them frozen! I’ve already recommended this recipe to 2 friends and plan on making these often! I want to try to mix things up and maybe add coconut flakes or make an oatmeal raisin version!
Thanks for the healthy find!
Oooh! An oatmeal version sounds interesting. I’d love to hear how that comes out! I’m so happy that they worked out well with your PB2 sub. Thanks for your feedback and for recommending the recipe to your friends!
How much PB2 did you use?
I made them a while ago but most likely just a scoop or more depending on how much peanut butter flavor you want.
I am having trouble blending my chickpeas and getting rid of the chunks. I have a high speed blender (blendtec)
Do you have the Twister Jar? Give that a try!
Where have these been all my life?!! So amazing!!! I used a store bought PB, Whole Foods 365 natural PB and they came out great! Not oily at all!!
Thanks for this awesome recipe!
I wonder if you could add brewers yeast and make these lactation cookie dough bites??!! Hmmmm…..
I’m so happy you enjoyed them! Thanks for the peanut butter tip. I’ve never used brewer’s yeast so I have no idea how that’d work. Sorry about that and thanks for your comment!
Hello! It was my first time ever making these and they came out kind of dry. I followed the directions to the T :(. Any advice would be appreciated! Thank you!!
Hmm. I’ve gotten loads of reviews on these but I don’t think anyone has had them come out dry. The only thing that I can think of is that perhaps your oven is running too hot? If you followed the directions exactly and didn’t make any subs at all, it’s the only thing I can think of!
My first venture into baking with chickpeas, it’s a hit! Great, simple recipe. I had all ingredients on hand. Highly recommend this. So good. Thanks
So happy to hear it was a hit! :) Thanks for your comment and sorry for the slow reply! I’m in the process of moving and haven’t had internet since Sunday.
I just saw this and going to make it tonight. I’m trying to do Atkins and this is close. Thanks.
I hope you enjoyed them! :)
I tried to make this using pb2 and sugar free Walden Maple syrup. The batter was delicious but it didn’t really bake well. Took forever and still wasn’t cooked all the way through. Might have been because of my substitutions though. Just wanted to give a heads up to other future bakers.
Thanks for the tip! I definitely recommend trying them with peanut butter next time. :)
Wow! Thank you for this recipe! I haven’t tried it yet; but I’m looking forward to it!
I am allergic to all grains, sugar, some dairy (and a lot of other things that have nothing to do with this recipe!).
And because I’m trying to lose weight I avoid peanuts.
I really appreciate the nut butter alternative, Stevia option and the small, side-recipe for grain-free baking powder!
You’re welcome for the recipe! I’m so happy to like the options. :) I hope you enjoyed the cookies. Thanks for your comment and sorry for the super slow reply! I’m in the process of moving and haven’t had internet for a while.
The stevia replaces the honey correct? What if your using powder stevia. How much would I use? Also could I use sugar free syrup?
The stevia replaces the honey. I’ve never used the powder so I’m not sure how that’d work but other people have mentioned using sugar-free syrup with success. :)
This cookie dough is so good I eat the cookie dough plain and don’t cook it sometimes I make cookie dough balls and dip them in dark chocolate bear fantastic thanks for the recipe
I love the idea of dipping them in chocolate! Thanks for the tip. :)
Forgot to rate– as my five year old has said “152000 wins! This cookie is the champion of today!”
Also of course other liquid sweeteners (maple or brown rice or even golden syrup, agave nectar(low GI but watch out for that high fructose content, yikes) or “bee free honee” brand which is made from apples and is delicious all work, and sugar with a little milk,
I have also had great success with the liquid stevia drops (like the Sweetleaf brand in “vanilla créme” as it has no aftertaste) …I used 30 plus 3 Tbsp milk
Thanks again, love your blog
Ekf
Aww! The champion of today! I love it. :) And good to know about the Sweetleaf brand for a sugar-free sub! I’ve been meaning to try that out. Thanks again for your comments!
Erin– these cookies are a simplified version of a chickpea chocolate chip cookie recipe I’ve been tweaking for years…you’ve just unlocked the vegan in my seemingly unmatchable keyhole of an all-around extended-family friendly favorite!!
Of course you can substitute the chickpeas/garbanzos with cannelini(white kidney) or navy beans, or go crazy and use black beans with some cocoa powder and a little milk(moo-cow or plant based!),
Of course you can use any nut or seed butter (sunbutter, ABC butter, or even that weird powdered”PB2″plus oil),
Of course you can use vegan- gluten-/ sugar-free choco-chippies….
But for some reason I’ve been trying too hard with eggs and egg substitutes when to my surprise your recipe is simple and perfect and egg/sub free 😲
Beautiful, amazing, love it literally tens of hundreds of batches to pieces!!!🍪🍪🍪❤️❤️❤️
Haha, wow. Tens of hundreds of batches?! That’s dedication! :D I’ve tweaked the cookies I’m posting tomorrow over 30 times so I feel your pain. I’m happy that you found this recipe and have given up on the egg replacer! Thanks a bunch for your lovely comment. :)
These are amazing!! I used cacao nibs and maple syrup, with fresh almond butter….I can’t stop eating them. Thank you, Thank you, Thank you!!!
You’re welcome! :) I’m so happy you liked them! Thanks for your comment.
I made the recipe with organic brown rice syrup instead of honey. It worked perfectly.
That’s great to know! Thanks for the tip. :)
I make these are few times a week. Because they rock when they’re frozen they are a great addition to the banana based ice cream I make. I break the cookies apart and add them to the ice cream before I re-freeze it and tada!!!! Cookie dough ice cream!
Oooh! What a delicious idea! Thanks for the tip. I love that you make them so often! Thanks a bunch for your comment. :)
Hey there! These look AMAZING. Going to make these tonight :-D Do you use raw organic honey or just the regular honey? I feel like those are two very different consistencies… Thanks! hehe!
Hi there! Thanks. :) You can use either because it gets blended up in the food processor, anyway. :) I’ve used both. But I’d save your raw honey since you’re going to be baking the cookies and that ruins the whole raw thing. Hope you’ll enjoy the cookies!
I made these last weekend and am going to make them again tonight. Really good, soft-baked feel. I loved these even though they taste “healthier” than regular cookies. I used the entire jar of chickpea because I wasn’t going to use the remainder later on. I followed everything else exactly though. So good fresh outta the oven. And still good later on when room temp. I threw the leftovers in the freezer because I wasn’t sure how well the’d keep on the counter; they were edible right out of the freezer days later. I liked that! Thank you for this recipe!!
I’m so sorry I didn’t see your comment until now! That’s interesting that you could eat them straight from the freezer. I need to try that! I’m happy you liked them, despite them tasting healthier than normal cookies. :) Thanks a bunch for your comment!
I am a lazy baker and didn’t want to measure (that’s work!). So I threw in the entire can of chickpeas and dumped in what seemed like a reasonable amount of PB and honey and vanilla. I did measure the baking powder.
Then I threw it all in an 8×8 and baked it at 350 for 20 minutes. They cooked nicely, we got 9 squares out of the dish, and the kids loved them. They held their shape wonderfully.
So if you’re lazy like me, the dump and pour method seems to work well with these. :)
Haha. Oh my gosh. Baking without measuring… :D I’m happy that they came out well with your random amounts of peanut butter and honey! And even better that the kids loved them. :) Thanks a bunch for your comment!
Thanks for the recipe! It’s become a go-to Sunday evening dessert for us and we love that we can still enjoy that family tradition, but in a much, much healthier way.
That’s great! I love that these are a go-to recipe for you. :) Thanks for your comment!
First time making these today and they were delicious! I let them cool and went to put in airtight container and noticed the color changed. They are no longer the light freshly baked color like the photo but darker. It won’t stop me from eating them, just wondering if I did something wrong?
I haven’t had anyone mention anything like that! So I really have no idea. Did you use sunflower seed butter, by any chance? I’m happy they’re still tasty! :)
I kind of laughed at some of the comments on here. I made the recipe exactly as shown and my cookies turned out DELICIOUS! My batter tasted just like the ingredients, it was good. Not like cookie dough batter but hey these are great ingredients here! I ate one right out of the oven and they are sooo good. The consistency is fine, it’s a little crumbly but again I would expect that with the ingredients provided. I can’t wait to freeze a few too like some of the readers did. These are such an amazing treat to add to my healthy eating, I’m so glad I stumbled across this recipe!
With 1,800 comments, I’m bound to get some doozies. ;) I’m happy you enjoyed them! I wouldn’t say that they’re supposed to be at all crumbly, though. Since you followed the recipe, I’m not sure what could have caused that. It’s great you still liked them. :) Thanks a bunch for your feedback!
I think I ate mine too soon haha. Once I let them cool, they were soft like a normal chocolate chip cookie :)
Ah, okay! Good to know. Thanks for coming back to let me know! :)
What do i do with the chickpeas!? 😬🙈🙂
I feel like im missig a step
It’s in Step 1 of the directions. :)
Do you take all the skins off of the chickpeas? When I open the jar some are still on and some are off and it takes a long time to “skin” them. Thanks!
I don’t! Just leave them on. Enjoy! :)
I just tried these with sun butter, can chick peas, honey, and everything else. They were amazing immediately after. I stored them and did some stuff around the house. 2 hours later they’re turning green?!!
Why?
I ate a few more, same taste.
Not sure what’s going on..
Don’t worry, they’re okay. ;) Read the section called “My cookies turned green, what happened?” from the SunButter FAQ. I’m happy they’re still tasty!
when I first tried these I wasn’t a big fan of the texture but I think it was because I used a mini food processor that didn’t blend it smoothly enough. I almost threw them out but decided to freeze them instead and THEY ARE AMAZING frozen! I’ll for sure make them again :)
I haven’t tried them frozen! That’s good to know. :) Thanks for the tip and for your comment! I’m happy you didn’t end up throwing them away.
I didn’t care for them room temperature or even straight from the oven, the texture was just off. Based on your review, however I tried them frozen and OMG, they are to die for! I gave some to my co workers and they had no idea it was made from chickpeas. A-mazing!! Thanks for the tip. It is Game changer.
Huh! That’s interesting. I still only like them hot from the oven. ;) I’m happy you found a way that you can enjoy them and that you co-workers liked them, too!
Are you eating them straight from the freezer? Or thawed first?
You’d want to thaw them first a little. :)
Can you do this without nuts? Thank you.
Yes! The SunButter I link to in the recipe is nut-free. :)
Can you freeze these?
I haven’t but the other reviewers have with success!
Hello, in your recipe you use what kind of chocolate pepper? Is it dark chocolate or milk chocolate? thank you in advance for your response
Hello! I used semi-sweet chocolate. You could also use dark chocolate!
Impressed with your healthy cookie recipes! Can’t wait to try.
Thanks so much! Enjoy. :)
I just made the chickpea chocolate. Chip cookies. They were pretty easy to make and wow are they good. I’m trying to lower my A1C and have really been watching what I eat. I needed a cookie or cake option for after dinner. I finally found this yummy cookie that is very satisfying. You should try them and don’t tell your family anything about them till after they eat one. I’d be curious to see if they notice the difference.
I totally agree with you on not telling family and friends what’s in the cookies at first. Nobody needs to know that there are chickpeas in there until they’ve tried them. ;) I’m so happy that you found the recipe and that you liked the cookies! Thanks a bunch for your comment. :)
Hi Erin,
I have not read through the 1800 comments so please excuse me if this has been asked before. Have you tried any other sweetener besides the liquid ones listed (honey, agave, stevia, maple syrup)…Ex: coconut sugar? just wondering if the sweetener had to be liquid for some specific reason. Thanks and truly love all of your recipes!
Hi Kathy! I haven’t. You could use a granulated sugar but then you’d have to add a little liquid to make up for the lost liquid in the sweetener. Unfortunately, I don’t know how much. I hope you’ll enjoy them. :)
I have followed this recipe to the letter and they were quite good, although they still tasted a little bit “healthy”. Using turbinado sugar instead of the honey and adding a tablespoon of melted butter made cookies that were nearly indistinguishable from toll house.
I’m happy that you enjoyed them! Thanks for sharing your honey sub. :)
Hi, I’ve made this recipe a couple of times now, love it, no problems.
The last time I made it, I used a homemade SunButter (just sunflower seeds, maple syrup, and a little salt and oil) and accidentally used bicarbonate soda instead of baking powder.
Here’s the weird thing… the dough turned a a deep dark green colour when left exposed to the air. It still tasted the same, and I could scrape off the green to find the normal coloured dough underneath, but green???
Cooked and ate them with no ill effects, but they were, as my husband says, “house biscuits”, ie, not ones to serve to others 😉
Wondering if anyone has some culinary science knowledge to explain what happened?
Hi there! That’s totally normal. :) Here’s an explanation! I’m happy they were still tasty. Thanks so much for your feedback!
Yum! But best not to make in a Australian heat wave (97F). Chocolate melted as I stirred it in. Would need to freeze chips or refrigerate batter next time!
Yikes! That’s a bit hot for cookie baking, indeed. I hope they were worth it! ;)
I have been fascinated with chickpea goodies lately and I tried your recipe tonight based on the delicious looking photo.
Wow, fantastic! Once I stopped sampling the dough, I made 3 flavors: chocolate chip, white chocolate chip, and my favorite, pumpkin pie spice with chopped pecans.
I plan to bring some to my boyfriend on Thanksgiving and see if he can guess that these are secretly healthy!
Oh yum! I love your variations. How much pumpkin spice did you add? I’d love to try that! I hope that your boyfriend will like them. :) Thanks for your comment!
Pretty good cookies. Miam miam 😊. I will try with half the honey next time because I try to cut on sugar. My 8 years old son liked them. Thanks.
I’d love to hear how you like them with half the amount of honey! I’m happy you and your son enjoyed them. Thanks for your feedback!
Hi Erin,
This recipe is beyond good!!! I did right now and I’m impressed!
Thank you for sharing something so delicious!
cid:98397107-3049-4892-BA93-C72348E5CF14
(I hope you can see the picture of my cookies)
Hi Maria! I’m so happy you liked them! I unfortunately can’t see your picture. Maybe you could add it to one of my Facebook posts? Thanks so much for your comment!
Can you sub anything for the peanut butter? My daughter is allergic to nuts.
There are some subs listed in the recipe. :)
These cookies are AMAZING!!! My friend made them for me and they weren’t just ‘good, if you’re allergic to…’. They are just outright GOOD, even for those of us that don’t need to substitute ingredients due to allergies.
Thank you for sharing your incredible wealth of knowledge. This would be truly tedious to compile on our own.
Please keep baking and developing such awesome recipes!
Haha. Why, thank you! I’m so happy you thought the cookies were good and not just good for people who have allergies! And what a kind comment. Thanks so much! You made my day. :)
Why shouldn’t I blend the chickpeas? I can buy only chickpeas on grams so i cannot buy canned ones. Can i blend them?
I don’t think I understand your question. What do you mean by blending or not blending the chickpeas? If you can’t buy canned chickpeas and you instead buy dried beans, then you need to cook them according to the package instructions and then use them like it says in the recipe directions. :)
Most blenders aren’t very strong, that’s the reason for saying not to blend them. However, something like a food processor would work to mix/blend them
Nice close ups of melted stuff!
Haha. Thanks! :)
Hello,
Have anyone else used stevia (powder or liquid form) without any other changes to the recipe, and have it turn out okay? I will make these this weekend. I have a feeling the dough might be a little dry, and I might have to add a bit of almond milk. I do not see a picture of the dough before it is baked, so I might have to use my better judgement. Thanks.
Hello! There’s a stevia option listed at the bottom of the post (4th bullet point from the bottom). I haven’t tried them that way but some other commenters have and liked them! I’m not sure about how much liquid to add. The dough should be quite firm and sticky.
Update. I saw the option for stevia but I did not see a comment that mentioned the actual result. I used 30 drops of stevia and added 3 T of almond milk since I did not use honey. I kept everything else the same. They came out amazing. I am not sure if adding the milk was necessary, but I will make these again soon. I will look at your other recipes.
That’s great! I hope you’ll enjoy the other recipes just as much. :) Thanks for your feedback!
hi, would i be able to use almond flour for this recipe?
Hello! Unfortunately chickpeas and almond flour aren’t interchangeable. You could use a different type of bean, if you’d like, though. :)
Yum, can’t wait to try these!
I hope you’ll enjoy them! :)
Making them this afternoon!
Did you use canned chickpeas with sodium ?
I do! Enjoy. :)
These are amazing! I subbed stevia powder, PB2 and omitted the chocolate chips bringing these to about 40 calories each (15 cookies … after eating a few teaspoons of dough … )! Wonderful texture and amazing flavor. And now, I’m trying a recipe for aquafaba meringues with the leftover chickpea water (it also makes great whipped “cream”)! Thanks!
Wow! You got them really low in calories. That’s great. :) Thanks so much for your sub tips! Good luck with those meringues. :)
Erin, I’m wondering how much PB2 you used! Would love to try this! Any other changes made?
Making these right now! I have a colicky newborn so I’m going wheat free. Can’t wait to eat these! I also put Brewers yeast in them so help my milk supply. The dough itself is amazing!
That sounds like a great addition! How much did you add? I hope you enjoyed them and that your little one starts to feel better soon! Thanks for your comment. :)
I added two scoops with the scoop the brewer’s yeast came with. I had to add a little water because it dried it up a bit, and they came out AMAZING! Might try chia seed or a little ground flaxseed next time! :)
Neat! Thanks for the reply and the tip. I’ll make note of it for down the line. ;)
These are AWESOME!! Best grain free cookies I’ve made so far (and I have tried a ton)! Thank you so much for sharing the recipe! Any chance that you’ve come up with a chocolate chocolate chip version?? Or any chance you might have any ideas? :)
I’m so happy you liked them! And I do have a grain-free (and paleo!) chocolate chip cookie recipe. And I think they’re waaay better than these chickpea cookies, to be honest. ;) Here you go: perfect paleo chocolate chip cookies. Enjoy! And thanks for your comment. :)
I can’t find my chickpeas so I used pinto beans. I also used chocolate syrup stevia and date molasses instead of honey. Worked. Cookies came out great! This recipe is foolproof. Thanks Erin.
Oooh! I’ve never heard of date molasses. I need to check that out! I’m happy that the cookies worked with your subs. Thanks for your tips and your feedback!
These are so wonderful. thank you thank you! I think I love you. Just for you to know, I accidentally grabbed cannellini beans out of the pantry instead of the chickpeas and opened the can before I realized I had the wrong beans I will try the chickpeas next time but they are so great with the cannellini beans. I also eliminated the chocolate chips to save on calories and sugar, and used agave because that’s what I had on hand… These are soooo soooo good!!!
Haha. Thanks! I’m thrilled you liked them so much! It’s great to know that cannellini beans worked well. And no chocolate chips?! You are strong. I could never do that. ;) Thanks a ton for your feedback!
Hi Erin! I really do love your recipe and have made it several times in 3 days. Again just as an FYI, I also tried the recipe with defatted PB powder and just made peanut butter according to the directions. It works; so if anyone is looking to cut out additional calories/fat this would be another alternative. Although your recipe is quite perfect just the way it is so I am not trying to change it.
What a great tip! Thanks so much. Now I’ll be able to answer that question for others who ask. :) I’m happy you’re enjoying the cookies and thanks again!
What’s the difference between regular and natural peanut butter?
Natural peanut butter only has salt and nuts in it and is quite liquid. Regular peanut butter has added fat and sugar and is firm. :)
Thank you! I didn’t know that there are different kinds of peanut butter because here in Germany we only have natural peanut butter, thus the good one ;)
I replaced the honey with Sweety fiber – absolutely delicious!
It’s such a great idea to use chickpeas as the basic ingredient of a cookie!
Hey there! I live in Germany, too, and most stores here sell the “regular” kind and not the natural kind (unless we’re talking about bio shops!) I’m happy you enjoyed the cookies and thanks so much for the honey replacement tip. :)
I tried microwaving them – 30 seconds – it works! Chocolate chips get all melty and a bit of the vanilla extract taste evaporates! Mmmm… the perfect quick treat:)
Thank you!
Great idea! Thanks a bunch for the tip. Sure beats eating them all straight out of the oven. ;)
They are absolutely angelic! Hubby was very sceptical because they were vegan friendly and we are definetly not vegans or vegetarians or any of that, but after tasting one he had to be reminded to leave some dough bites for others. We liked them at room temperature better btw. And i thought raw dough tasted very nice. Wonder if using cashew butter instead of peanut made all that difference. Anyway, they were out of this world! Keeper:)
Better at room temperature?! Haha. It must have been the cashew butter. ;) Or maybe I’m just the odd one since most of the commenters like them at room temp! I’m happy to hear that your skeptical husband approved. :) Thanks a bunch for your feedback!
CHOCOLATE CHIP COOKIE ARE MY FAVOURITE
YOU TEACH ME LOT THROUGH THIS BLOGG
THANK YOU SO MUCH FOR SHEARING
I’m happy you’re learning something! Thanks for your comment. :)
I made these tonight and they are so delicious. Melt in your mouth, soft, warm…. everything I wanted and more. It’s such a perfect treat. Quick and simple. And I am sooooo happy I didn’t have to wait for them to set and cool. I’m trying your chocolate peanut butter cookie sandwiches next!
Haha. Waiting for cookies to set is silly and totally unrealistic. I never do that in real life (though I write it in my recipes ;)) I’m so happy you liked the cookies! Thanks a bunch for your feedback. :)
My 3 and 1 year olds love these (as do my husband and I)! A biscuit I don’t feel guilty giving them! Thank you.
Ps. For any Aussie readers, semi sweet chocolate= dark chocolate. I use the aldi organic dark chocolate and blitz it in the food processor first to resemble choc chips.
Thanks for the tip for the Australian readers! I’m so happy that you and your family enjoyed the cookies. :) Thanks for your feedback!
Does it have to be mixed in a food processor or will a blender work?
A high-powered blender might work but I’m not sure and wouldn’t recommend it (I’m afraid the mixture might be a little too thick).
I didn’t have a food processor :-( so I went old school and mashed the stuff by hand (a great little pre-binge workout lol)…it worked fine! They’re delicious!
Haha. Good that you got a little workout in first! :) I’m happy it worked for you. Thanks for your feedback!
Add the 165 g of peanut butter. I thought it seemed like way too much and added about 100, but the cookies ended up not holding together. I also added 4 teaspons of whole wheat flour to absorb the wetness of my chickpeas (I probably should’ve dried them a bit better). That said the taste was seriously amazing; the flavor is so delicious and similar to a regular chocolate chip cookie. I’ll definitely be making my chocolate chip cookies grain free from now on!
I’m happy that they worked out in the end! I hope you’ll enjoy the version with the full amount of peanut butter even more. :) Thanks a bunch for your feedback!
These look yummy and are on my list to make this week! Question, though — semi-sweet or milk chocolate chips? Thank you! :-)
Semi-sweet! Unless you have a crazy sweet tooth. ;) Enjoy!
Erin Hate to go against the rules but Jif worked just fine.I also threw in some coarsely chopped honey roasted peanuts to ramp up the texture. These are OK but would be best for someone with a very restricted diet.
Hi there! The reason why I say not to use Jif and the like is because people who have made it with both types (Jif and natural peanut butter with just nuts and salt in it) have told me that the natural peanut butter version is much, much better. So while these cookies may be okay with Jif, I think you would have maybe liked them a little more with natural peanut butter. :)
Thank you for YOUR recipe Erin, my Grandson will be pleased. Finally a cookie bite snack created for those who cannot enjoy what most of us can. I am wondering if you have an opinion on using the dry beans if they were soaked pryor? I am thinking of making a huge mess of them for Holiday snacking, and impressive sharing, the dry bags would be more economical in larger portion? In the meantime, I shall practice your original version while I await your response. Thank you kindly.
Hi Nicole! I’m happy you enjoy the cookies and I hope your grandson will, too. :) If you use dry beans, you have to soak them and cook them according to the package directions. I don’t think just soaking them will be enough. Thanks for your comment!
Fantastic! Even got my family to eat them!
That’s always a good thing. :D Thanks for your comment!
Okay…I just HAD to tell you that my young siblings (and I!) LOVE these cookies…and we love them cold as well! :) Actually, most of us have only tasted these cold and think they are amazing. Just so y’all know! :)
Well that’s awesome that you and your siblings enjoy them cold! I wish I could, too, so I wouldn’t feel compelled to eat them all straight from the oven. ;) Thanks a bunch for your comment!
Do these freeze well? I am thinking of making a big batch ahead for a party.
I personally only like these straight from the oven but some commenters have said that they freeze the baked cookies and that it works well. I hope you’ll enjoy them! :)
Hi Erin,
Have you experimented with savoury flavours using chickpeas as a base? I friend of mine suggested it would be awesome, considering there are so many recipes using chickpea flour, especially Indian food. I just don’t know where I would start! Hmm maybe I should google.. 😏
Hi Megan! I’m sorry but I’m absolutely no help here. I have to admit that I don’t like chickpeas (I do like these cookies, though ;)) or chickpea flour so I never use them. I wish you luck in your googling! :) Sorry again I couldn’t be more helpful.
No prob.. i brainstormed a bit and think i am going to give caraway seed and honey a go.. maybe with tahini instead of peanut butter :-)
Ooh! That sounds interesting. Good luck! :)
DO YOU KNOW HOW MANY CALORIES ARE IN ONE PIECE
Check out the first bullet point in my post. ;)
Hey there, thanks for this recipe. Just made these and it came out great. The only difference is I used regular peanut butter and cooked it for 12 minutes instead of 10. They hold together and taste amazing. Just gave up dairy and eggs and am struggling with desserts- I really appreciate this recipe. Thanks again.
I’m happy they came out well with regular peanut butter! And I’m so happy you found the recipe. It’s definitely not the easiest when you have to give up dairy and eggs! Thanks a bunch for your feedback. :)
are garbanzo beans and chickpeas the same thing?
Yup! :)
I made these last night, and they came out great. Today they are even better. I brought them to work (we are all trying to be healty) and they are gone. =)
That was nice of you to share with your co-workers. I normally inhale them all straight from the oven. ;) Thanks a bunch for your comment!
just finished making these and WOW they are SO NICE! I was very unsure about baking things with no sugar, let alone with chickpeas! But they are gorgeous!
I home made the peanut butter by blending peanuts, but my machine couldnt quite handle it so i ended up with a thick peanut flour. however it doesnt seem to of made a difference.
I will be sharing this with all my friends and family, thank you!!
:)
Yay! So happy that it worked out well. :) But that’s strange about the homemade peanut butter. What kind of food processor did you use? And what amounts of peanut did you use? Sometimes it’s difficult to make nut butter unless you use a larger amount of nuts. Thanks so much for your comment!
I have made these several times exactly as stated and they were a HUGE hit. One time I switched it up and added a cup of roasted peanuts in the food processor for several minutes and then added the rest of the ingredients. It yields about 2/3 cup peanut butter the recipe calls for. I got this idea from your site!
I just mixed up a batch of dough and used 30 liquid Stevia instead of honey. I am concerned about the texture. Not sure if it is too dry… Anyone try this?
I’m so happy that you’ve been enjoying them! I haven’t tried the Stevia version myself but other comments have and it seemed to work. But maybe they didn’t try the original version, so they don’t know how the cookies were intended to be. Did it work out? Thanks so much for your feedback! :)
Yummy!!!
I tried these with homemade cashew butter (so the nut butter flavor wasn’t so over powering) and half 100% cacao chocolate (made into chips), half 60% cacao bittersweet choc chips to make them a bit healthier.
I find that smaller cookies and pressing them into the cookie shape worked better for me.
I also baked them for a few minutes longer than recommended.
I bet these must be delicious with cashew butter! It’s good to know that that works well because I’ve been thinking about trying it. :) Thanks for your tips and feedback!
Someone made these cookied for a party I attended. I liked them so much, I asked for the recipe and was pointed here. Then I made them for my parents and later for a party and they were a big hit both times! I used the vegan versions, once with agave and once with maple syrup, and they turned out great. Thanks for sharing this!
Note: I found it helpful/quick to use a cookie scoop. Also, my taste preference is to use about 1/2 to 3/4 of the chocolate chips called for in the recipe so that I’m sure the chocolate flavor won’t overpower the peanut butter taste. Just a preference thing.
I’m happy that they were such a hit and that the vegan versions came out well for you! Thanks for the tip with the cookie scoop. :) And 1/2 the chocolate chips?! Haha. I wish I could do that. I may (not so secretly) use more than the amount listed in the recipe. ;) Thanks a bunch for your comment!
thanks so much for this recipe. i loved it. i actually liked that it didn’t taste like a typical chocolate chip cookie. I substituted peanut butter with almond butter, honey with the syrup from my left over gulab jamun and i added twice the amount of chocolate chips. i also baked it for 16 minutes. even with all those changes my cookies actually looked like yours and tasted great. i will make sure to check out your other recipes.
Haha. I love your style with adding twice the amount of chocolate chips! :D And I’m so happy that you enjoyed them and they came out well with your changes. Thanks a bunch for your comment (and sorry for my slow reply!).
I made these tonight and they were wonderful! I did make a few changes:
I used PB2 powdered peanut butter (about 1/3 cup), then added a tbs or so of cashew milk, some Hershey’s special dark cocoa powder, a bunch of Truvia packets, sugar-free maple syrup, vanilla extract, cinnamon, pinch of corn starch and mixed with the chickpeas in a food processor. Then I added some chopped pecans and chocolate chips. I baked @ 350 for about 10 minutes. Deeeelicious!!!
I used a pinch of BAKING SODA, not corn starch (doh!), whoops! :^O
I love how you basically created your own recipe! That’s awesome. :) I’m thrilled that they still came out with all your changes! Thanks for your comment and for sharing your subs. I’m sure it’ll be a big help to others who want to use PB2 and make them sugar-free. :)
Hey Erin,
Though I did almost everything wrong, it still turn out great:
1. I don’t have a food possessor, so I used a wooden potato masher to mash the chickpeas and only after that I’ve added all the other ingredients and mixed them with a spoon.
2. I’ve noticed too late that it’s supposed to be natural peanut butter, so I had to use a commercial one I had at home.
3. I don’t have a Silpat, and I forgot to buy parchment paper, so I just had to put them on the baking pan. But I figured that because of the commercial peanut butter they’ll probably be oily enough to not stick to the pan – and I was right :)
Of course, not surprisingly, it didn’t look like on the picture, but it still tested great! Everyone at home liked it and were surprised it was made from chickpeas.
Thank you very much for a good, easy to make and healthy recipe!!
Hi Tesh! That’s awesome that they came out well with your little changes – and you totally did not do everything wrong ;) It’s good to know that a potato masher works! People in this post are getting more and more creative with their chickpea mashing tools. :D Thanks a bunch for your nice comment and for sharing your tips!
I made some this morning for basket lunch, and it all went!!! I used a potato masher, and a commercial peanut paste. really delicious.;) thanks for the recipe.
Yay! So happy that they were a hit and that the potato masher and normal peanut butter worked for you. Thanks for your comment! :)
Hello, thank you for the recipe =) I just used a potato masher and they turned out great. I am so happy to have this healthy, high-protein snack to take to work or on hikes.
That’s a great idea! Thanks for sharing. :) Now I have a good answer for the people who ask if they have to use a food processor. So happy you liked them!
Hi,
My husband is allergic to peanuts. Do you think I could use cashew butter instead?
Also, do you think I could sub dried wild blueberries for the chocolate.. He doesn’t like chocolate :( Or, do you have another suggestion for a substitution?
If I make them for me, peanut butter and chocolate sound heavenly. :)
Thanks
Hello! I haven’t tried it but I think it’d work. Lots of commenters have used different types of nut butter and they all seem to work (though I haven’t tried them myself). Dried blueberries would work fine as long as your husband likes the cashew + blueberry combination. I’m not so sure what would go well with cashews. Does he like white chocolate? Because I think that’d be great!
Hi,
Actually, he does love white chocolate.. Perhaps for a treat.. We are trying to reduce sugar and go as healthy as we can.
You got me to thinking… Perhaps, dried apple or peaches might go better than blueberries :)
Thank you !!!!
You’re welcome! I hope he enjoys whatever version you go with. :)
Hey! These look awesome! I am allergic to nuts (it’s the hardest thing about being vegan!) so many recipes ask for nuts. Was wondering if you think Wowbutter would work? It’s actually very oily thought so probably not I’m guessing? I don’t believe there is a “natural” nut-free “nut butter” lol
Hello! I’ve never used Wowbutter and so have no idea how it’d work. Is it thin and runny like natural peanut butter (the kind with just nuts and salt?) What about SunButter? Some commenters have said that that works fine!
I always use sunflower seed butter in this recipe and it works great! Also, I just tried tahini (from toasted sesame) for the first time – it’s actually really good. The dough was thinner, so the cookies flattened a bit and were soft, but still delicious. Thanks so much for this recipe – I’ve been enjoying it for a good 3 years. :)
Thanks for your tips! Hopefully it’ll help others who have the same question. :) And I’m happy to hear that you’ve been enjoying the recipe. Thanks a bunch for your comment!
Hi Mandy, just wondering how much tahini you used to replace the peanut butter… 1/2 cup + 2 tbs OR 165 grams? Love these but need to make nut free for my niece. Thanks
I’m not Mandy (and am not sure if she’ll see your comment) but if I were you, I’d use 1/2 cup + 2 tbsp. :)
This is not vegan!! They have chocolate in them! Milk? Duh?
You may want to do a quick google (like “is chocolate vegan”) before leaving a less-than-friendly comment like that in the future. ;) Lots of brands of chocolate are indeed vegan and you can read about that here. Now if you choose milk chocolate, that’s obviously not vegan. That’s why I directly link to a brand of vegan chocolate in the ingredients list.
I didn’t get very far: I read chickpeas, peanut butter (pb2, water, avocado oil) and vanilla, threw it in the blender and ate it all…
Next time I will make them completely.
Awesome!!!
Thank you :)
Haha. One of my favorite comments ever. :D I hope you’ll get to the baking step next time! I think they’re even better when baked. Thanks a bunch for your comment. :)
Tried these and was very pleased with the results. Getting out and cleaning my food processor is a beast. Would be nice if I could make up a bunch at once and freeze the dough. Has anyone tried this with any success?
A few commenters have done that with success but I haven’t tried it myself. I’m happy you enjoyed the cookies! Thanks for your feedback. :)
I’ll admit I was a little skeptical of these cookies, but they were awesome! I almost felt like I was eating guilt-free cookie dough because they were so soft. Thanks for sharing your recipe!
I’d have been skeptical, too. ;) So happy you liked them! Thanks a bunch for your feedback.
I hope to make these today! I have a question, can you make the dough and store it in the fridge to bake a few hours later? I wanted to make the dough ahead of time if possible. Thanks!
I haven’t tried it myself but several of the commenters have with success! I hope you’ll enjoy the cookies. :)
Have you try this using navy beans? Have you ever seen a recipe for making cookies that are grain free, sugar free using navy beans?
I haven’t tried this or any other cookie recipes using navy beans. Sorry about that!
Thanks Erin! These are awesome! My toddlers and I just made them and they are gobbling them up. Even my hubby loves them. :)
Aww, yay! That’s awesome that the entire family likes them. :) Thanks for your feedback!
i was wondering if substituting the chick peas for black or kidney beans would be tasty or not?
In my opinion it wouldn’t be tasty at all but I guess that’s a subjective thing!
I don’t have a food processor, would a ninja blender work?
I wouldn’t risk it but some commenters have done it with success!
Oh my! Just made these and followed recipe to the letter…..delicious!!! Thanks Erin ??
Awesome! I’m so happy you liked them. Thanks for your feedback! :)
These are spectacular! Thank you so much for posting!!
Thanks! And thanks so much for your feedback. :)
I just made these again tonight. For whatever reason (maybe it was the Kirkland brand natural peanut butter?) I really had problems getting a uniform batter without chickpea chunks. The batter combined into a thick mass in my processor, preventing the blades from being effective. Any ideas for getting the batter to be chunk-free? Have you experimented with processing the chickpeas alone, first? Is there a particular brand of peanut butter that you find to work the best? Thanks so much!!
I haven’t processed the chickpeas alone first so I have no idea how that’d work. My guess is that it may be difficult to do that. Does the Kirkland brand of peanut butter have added sugar and fat? I know that some brands say natural but are thick like Skippy and actually have added sugar and fat. That could be it! If the only ingredients are peanuts and salt, then I have no idea what the problem could be. I use homemade peanut butter (I just process roasted and salted peanuts in a food processor until quite liquid). Did you by any chance use canned chickpeas last time and fresh this time?
These ‘cookies’ were absolutely amazing! Instead of peanut butter, I used natural ABC (almond, brazil, cashew) butter, and they tasted just like delicious chocolate chip cookies… with secret chickpeas (yay). Thank you for an amazing recipe (I’ve already recommended it to my sister), as well as this fantastic site. I’ve actually just finished making your cinnamon apple muffins and they smell so good…can’t wait for after dinner :D
Thanks again!!
ABC butter sounds interesting! I’ll have to look for that. I’m so happy that you enjoyed the cookies and the muffins! Thanks a bunch for the nut butter tip and for your feedback. :)
can you make links to print just the recipe and pictures kind of compactly? thatd be AWEAOME!!!!!!!!!!
Hi Erin :) I tried to print this recipe but the link isn’t working… Please let me know if it’s up & running again- I’d love to direct my clients to your site! thank you
Hi, Krista! It works for me. Are you using Chrome? If so, the print page will come up blank but when you click cancel or escape, you should see a nicely formatted recipe page that you can print (I hope that makes sense!) If you don’t see that, let me know and I’ll send you a pdf! Thanks for wanting to send your clients this way. :)
I feel really ridiculous asking this question because the cookies are supposed to be healthy but I don’t like honey and I don’t have stevia or agave so…..would they work if I just use brown sugar or must it be a liquid sweetener?
It’s not ridiculous. :) Other commenters used brown sugar with success but I don’t know if and how much added liquid they used. Maybe add a tablespoon of milk? It’s just a guess, though!
I am going to make these cookie bites but do not know how many grams of chick peas to use the recipe says 1 1/4 cups so how many grams is that please
See the first note in the recipe. :) I’m guessing that’d be about 210-220 grams.
thank you so much for your reply I going to try them later wish me luck x
Good luck! I hope you’ll enjoy them. :)
Just made these to use up some chickpeas from my newly discovered aquafaba addiction.Had to make my own peanut butter (I will never buy again) I made them vegan and I’m going to make some aquafaba and coconut cream marshmallow topping.Thank you for the recipe-now I can eat chickpeas too!
I had to look up what aquafaba is. It’s so funny that you had to find something to use up the chickpeas on. :D I’m so happy these were able to solve your chickpea usage problem! I love the topping idea. Sounds delicious! Thanks so much for the feedback. :)
Made with carob chips instead of chocolate and I learned that carob just doesn’t melt the way chocolate does! Bites are still good though, but next time I’ll either use real chocolate chips for sweetness or add some stevia to the dough along with the honey/agave.
Bummer that the carob chips didn’t melt! I hope you’ll enjoy them more next time using real chocolate chips. :)
Oh. My. Gosh. Just made these and OBSESSED! Truly the definition of a guilt-free cookie. Thank you for sharing!!
I’m so happy that you enjoyed them! Hooray for guilt-free cookies, right? Thanks for your feedback. :)
Wow these look great! Pinning to try soon :)
Thanks, Megan! I hope you’ll enjoy them. :)
FYI: Of the five brands of chocolate chips currently in my refrigerator, four have sugar as the first ingredient and the fifth lists semi-sweet chocolate as the only ingredient with its ingredients in parenthesis and the first ingredient in the parenthesis is sugar. While most people who NEED to avoid white sugar probably know this, it would probably be best not to say your recipe has no white sugar in it.
I have made these many times and they are delicious… Wanted to add my changes. :). Add a tablespoon of molasses… Gives you the “brown sugar” flavor while also giving additional nutrition. Also, highly recommend adding salt… Like 1/4 teaspoon or so. I have also subbed baking soda for the powder without issue. Yummy! Thanks for the recipe!
I love your molasses addition! Sounds yummy. :) And it’s good to know that baking soda works. Thanks for your feedback!
Hi Erin,
I just want to inform you that Sai from Road to Glory (https://www.youtube.com/user/roadtogloryJILSAI) is posting your picture of The Original Peanut Butter Chocolate Chip Cookie Dough Bites Recipe (aka Chickpea Cookies) on facebook. They use your content to get facebook likes. Furthermore they post it in conjunction with affiliate links to make money. I think this is not ok. You should to get your share from that money.
That is the link to the post:
https://www.facebook.com/SaiFitness/photos/a.127120700783672.27607.125036604325415/485014324994306/?type=1&theate
Hi, Frank! Thanks for letting me know. I think it’s totally ridiculous that they say that the first ingredient is whey protein when that’s not even an ingredient in the recipe (to which they don’t even link to!) I just reported that post to Facebook so I’m sure it’ll be removed shortly. Thanks again for taking the time to write me! I really appreciate it.
I have to say I was really skeptical about this recipe.. I only tried it cuz it looked so good in the picture.. but I don’t like any healthy substitutes in my sweets.. no applesauce, black bean brownies etc. so i went ahead and made these anyway, but did it really quickly… didn’t wait for peanut butter to cool and totally screwed up by adding a 1/2 cup instead of 1/4 cup of agave.. just cuz I wasn’t paying close attention.. instead of trying to make balls, I just scooped them on the parchment paper as I would chocolate chip cookies… when they baked they spread out and looked exactly like chocolate chip cookies and they were phenomenal!!! I know that is a lot of sugar, so I will try these again with the correct amount, but if you would like to try them as a grain free cookie as opposed to a cookie bite and are ok with the added sugar, I’d recommend that way as well. my 15 year old son ate one and loved it and didn’t even know that it wasn’t a “real” chocolate chip cookie :) thank you sooo much for this recipe!
I certainly don’t mind more sugar so I’m definitely going to try them your way! I’d love to see how they come out. :) I’m so happy that you gave them a try and that you and your son enjoyed them. Thanks so much for your feedback!
Yum! I overheard someone in a restaurant talking about these and found this recipe. Glad I did! Used dried chickpeas I soaked and cooked myself. Only had hubby’s Jiff on hand for pb :( but they still taste awesome and not greasy at all. Very happy and will make them again!
I love how you heard about this recipe. :) It seems as though people have mixed results with regular peanut butter so I’m happy to hear that it worked out for you. And good to know that soaking your own chickpeas works, too! Thanks a ton for your comment. :)
Last night my boyfriend requested black bean brownies, but when I went to make them, I realized I had used my last can. I did have garbanzo beans though, and I stumbled across this recipe. BF was super skeptical (why are they ALWAYS so skeptical?), but we both loved these! I had to keep him from eating the whole batch, and we each had one this morning with breakfast and thought they were just as good the next day.
Also, to add my 2 cents on the calorie count, I used a recipe analyzer and the ingredients I used (almond butter was the only substitution) came out to about 120 per bite.
I can’t wait to check out the rest of your site! :)
That’s awesome that your boyfriend ended up liking them! I so wish that I liked them the next day. I wonder if I’m the one doing something wrong as everyone else seems to like them at room temperature. ;) Thanks so much for your feedback and sorry for my slow reply!
I am not a vegan but I started cooking vegan meals and bake vegan. I made these cookie balls tonight and I must say I have had maybe 4 of them. They were so delish. I really like this recipe. Thanks!
So happy that you liked them. :) Thanks for your feedback and sorry for my slow reply!
Thank you for this recipe! It’s yummy. :-) My hubs and I have been on an elimination diet and this has gotten us through! I just realized the last time (like the 5th time) I made these that you say room temp peanut butter. Duh! It helped a lot to have it room temp. They came together much better and required less scraping of the food processor bowl! I also used agave and it worked great! Thanks again!!
Interesting that room temperature peanut butter makes such a difference! Good to know. :) (it’s been a while since I’ve made them!) Thanks a ton for your feedback and so sorry for my ridiculously slow reply!
Tried your recipe last weekend. They taste quite special but delicious. But all my non-vegan and not-so-healthy friends didn’t like it *lol*
I will sure bake them again!
Greetings from Switzerland
Aww. I’m sorry your friends didn’t like them! Did you tell them that there were chickpeas in there before they tasted them? If you did, don’t mention that the next time you share with people. ;)
instead of chocolate chips, I bake them without and then spread a thin layer of jam on the top and they are super yummy!!
Mmm! That sounds like a great variation. Thanks for sharing. :)
Hi – I don’t have a food processor…do you think a magic bullet would work instead?
I haven’t tried it but other commenters have with success. I hope you’ll enjoy them! :)
I substituted the honey with maple syrup and the penut butter for almond butter and used dark chocolate chips. After they sat out for night they were amazing the next day! Thank you :)
So interesting that you preferred them sitting out overnight! That’s great. Much better than only liking them fresh from the oven. ;) Thanks so much for your feedback!
Is there a way to get the nutritional value for the cookies?
Yup! Check out the first bullet point in the post. :) Hope you’ll enjoy them if you try them!
I used regular peanut butter (Skippy, to be exact) and they turned out perfect! Very delicious!
That’s awesome that they came out well with Skippy! Some others have said that it makes their cookies greasy so maybe it also has to do with the chickpeas, honey, or something else. Thanks a bunch for the feedback! :)
Hi Erin!
I have been eying these cookies for almost 2 years and I finally made them tonight! They are delicious but I had a really hard time rolling them out; they kept sticking to my hands and I couldn’t roll them into pretty balls. Any suggestions?
I’m glad that you finally got a chance to make them! Next time you could try using wet hands to roll the balls and other commenters have mentioned using cookie scoops (which I think would destroy the kind of cookie scoop I have). One time I just forgot about the dough for about 30 minutes and when I got back to it, it was somehow less sticky and much easier to roll into balls. I hope that helps and thanks for your feedback!
Step 3. With wet hands, form into 1½” balls.
Wetting your hands really helps :)
My batter was also a little but on the thin side so I added a tablespoon coconut flour to help thicken it which also helped it be less sticky.
Don’t have the patience to deal with the sticky cookie dough? Eating it raw is totally an option ;) delicious
Thin? I think that’s a new one! As long as they came out tasty, I guess all is well. :) And I like your idea of adding some coconut flour! Sounds yummy. Thanks for the feedback!
I’ve made these twice, the first time, the peanut butter was sitting out at room temperature and the dough was really sticky when I rolled them.
The second time, I got the peanut butter straight from the fridge and the dough was much easier to work. I think it’s actually better if the peanut butter is a bit cold.
I always refrigerate my peanut butter and have never had really stick dough, so that could explain it. Thanks for the tip! I hope you enjoyed them. :)
Thanks for posting this great recipe. I boldly omitted the chocolate (and had no cacao nibs) so my 18 month old could enjoy without me then navigating a refined sugar high and crash… if you add adequate PB and honey the flavour is still deliciously peanutty and sweet without the choc guilt. Yum.
I’m happy that you and your little one could still enjoy them without the chocolate! I’ll have to try it that way one day, just to see how peanutty they truly are. Thanks for your feedback!
Wow! Made these no-bake and they were truly delish! covered each ball in chia seeds for extra nutrition and some crunch. thanks for a true winner!
So sorry for my slow reply! I’m happy that you enjoyed these. :) I love your chia seed addition!
How many cookies does this make??
14. Enjoy. :)
I have a nut allergy, is there anything else I could use to make the cookies?
Others have used SunButter with success but I haven’t tried it myself.
LOVE, LOVE, LOVE these! Thanks for sharing. I have made them for non- paleo company, and people always want the recipe, and that says a lot!
That’s awesome that everyone enjoyed them! I love it when a healthy recipe is a hit with all kinds of crowds. :) Thanks so much for the feedback!
I have done these a few times now. Took some to work and everyone enjoyed them and they are asking me about the recipe and so forth. My kids also love them. Thanks a lot for sharing!
I concur that trying to do 2 portions at one time will put your food processor at risk :). Do one portion at a time.
I am curious to know the nutritional value of these, any idea?
It’s always a good sign when people ask about the recipe and even better that your kids liked them! For nutritional info, check out the first bulletpoint in the post. :) Thanks so much for your feedback! It’s much appreciated.
Hi! What a great recipe! I didn’t have a special blender so I added 1/4 -1/2 cup water and processed in my ninja. I forgot to measure out the beans I used the whole can! I added 1 Tbsp of coconut flour to take up the extra moisture. I used a one inch ice cream scoop and flattened a bit. Cooked them at 350 for 12 minutes…relly hard to stop eating them! Thank you!!!
Hi, there! Good call on adding a little coconut flour to suck up the extra moisture. :) I’m so happy that they worked out in your Ninja! And your ice cream scoop sounds like a much better idea than rolling them into balls. I’ll have to try that next time! Thanks so much for the feedback. :)
I made these cookies and used regular Jiff PB, then added 1/2 cup of Oatmeal they are delish! I used a 1″ cookie scoop and baked them in my mini muffin tins…super easy. And I like them cold as well as warm from the oven…
I love the idea of baking them in mini muffin tins! Sounds fun. And awesome that they came out with regular peanut butter and added oatmeal. :) Thanks so much for your feedback!
how much oatmeal did you use?
I’ve been making all kinds of stuff with chickpeas since reading your chickpea cookie recipe. Who knew they were so versatile?
What else have you made? I’m curious. :)
These came out tasty and delicious. They have somewhat of a mushy consistency but the peanut butter and chocolate flavoring make them yummy. I used regular skippy low fat pb. I would bake them for 12 minutes instead of ten next time.
I’m happy you liked them! They do come out kind of dough-like but like you said, the peanut butter and chocolate make them nothing but good. :) Thanks for your feedback!
A friend passed this recipe along to me yesterday and I made it today. I love the fudgy consistency and my kids enjoyed them as well. I will definitely make again and share over at The Fountain Avenue Kitchen. Thanks for the brilliant, healthy recipe!
Thanks for sharing! And I’m happy that you and your friend enjoyed the cookies. :) Thanks a bunch for your feedback!
Even my younger son–who does not like beans one little bit–enjoyed these. :-)
I don’t like beans, either, so I can totally appreciate that. ;)
I love this recipe…I use Almond butter, and added a egg for one batch just to see what would happen. Weirdly I got 6 more cookies out of the batch and they came out looking more like cookies made with flour..tasted good. But I still prefer no egg.
It’s good to know that the egg-free version is the best one. :) Though now I’m curious, too! Thanks for the feedback. :)
I use a good-tasting pure stevia (powder) in smoothies & my coffee, but haven’t had great success w/ baking w/ it. Have you ever tasted these cookies made w/ liquid stevia? How do they compare to using say maple syrup?
Thank you!
I’ve never tried these myself with stevia, but lots of commenters have used the liquid kind with success. They said they used about 30 drops. I’m not sure how it tastes in comparison to using maple syrup, though. Sorry about that! I personally don’t like using stevia in baking but maybe that’s just me. And so sorry for my slow reply!
I was wondering if I could use PB2 in place of the peanut butter or almond butter. :)
Other people have mentioned using it with success. I’ve never used it but I think they just followed the directions on the container on how to mix it up. I hope you’ll enjoy them! :)
Sorry, my previous comment was meant for another cookie recipe :/ that’s what I get for trying to comment and hold my 10 month old at the same time. I’ll let you know how they turn out when I do make them.
No problem! I hope you’ll enjoy them. :) I’ll delete the other comment for you!
OH MY GOD. These cookies could talk a suicidal person off a ledge! Right out of the oven they tasted like the richest, creamiest most sinful thing. THANKYOU. It really speaks to the fact that you don’t need all of that gross stuff to make delicious desserts!
Haha. That’s awesome that you liked them so much! And I’m with you. Desserts don’t need to have nasty stuff to be yummy (and healthy desserts don’t need to be yucky! ;)) Thanks so much for the feedback. :)
Hi. I was wondering if you know the carb count for these? My sister and I are on a low carb diet and haven’t been able to make a successful batch of low carb cookies yet and are becoming frustrated. Would love to know if these are low in carbs or not.
Thanks!
Hi there! I don’t have that info but you can copy and paste the recipe here for that info, if you like. I hope you’ll enjoy them! :)
Holy crap these were good!! I forgot to add chocolate chips, and realized that after getting over halfway through the “dough” (I used a meatballer btw – much quicker!) and didn’t want to have to undo all the work I just did, so I baked them and melted chocolate and rolled them in it. Then froze them. They were like chocolate-covered peanut butter cake balls. And tasted amazing cold. I’m going to link you up on my blog when I post my Christmas cookie line-up, these are fantastic!!
I’m happy they came out well for you! And you dipped yours in melted chocolate?! That sounds amazing. I definitely want to try that. :) Thanks so much for the feedback and for linking to the recipe!
OHMYGAWD!
Such goodness should be illegal!
Haha. I’m happy you liked them. :)
I stumbled across these and am now addicted! They are so amazing! I did not experiment although I may try in the future- if I may suggest that using a light hand while rolling does make all the differance.
It took me a second to figure out how to stop getting PB stuck on my hands… In any case, thank you for sharing. I can’t wait to bring these to a cookie exchange although I am worried people won’t warm them up…
Awesome that you’ve enjoyed them so much! And I can pretty much guarantee you people won’t warm them up. I’ve brought them to friends and specifically told them to warm them up first but they’ve all told me that they don’t even bother. On the bright side, most of the commenters seem to like them room temperature. :) Thanks so much for your feedback!
Just like Aubrey mentions, I really never comment on anything. . . BUT I could easily become addicted to these cookies. My previous fave, buckeyes, have nothing on these because there is so much more nutrition (protein and fiber) instead of just sugar and fat as found in buckeyes.
I used about 1/3 cup agave and added a few tablespoons of Splenda because I am prediabetic. Also, I used Lily’s sugar free chocolate chips (sweetened with Stevia and erythriol). It all turned out beautifully the first time. I even had to fight off my kids who wanted to eat them, including my picky eater who never likes anything, particularly not anything new or different. I did share, but under duress!
THANK YOU!
I’m so happy you could adapt these to have less sugar and have them still come out enjoyable! And haha… I’m thrilled to hear that these cookies were worth fighting off the kids for. :D That’s always a good sign! Thanks so much for your feedback. I definitely appreciate it. :)
Is nut butter a must for this recipe, or is there a way around having to use it?
I’m afraid it is. If you have nut allergies, you could use SunButter! I haven’t tried it myself but I’m assuming it’d work.
I just pulled a batch out of the oven and can’t wait to dig in! However, while preparing, I noticed my food processor was slowing down and I’m worried it may be on the fritz. :( Think this recipe would work out if prepared by hand? Perhaps using a potato masher or something?
I think a potato masher might work but I’m not sure since I haven’t tried it. Do you have an immersion blender? That could possibly work, but I’m not positive. I think even using the bottom of a drinking glass may work! I hope you enjoyed the cookies. :)
I thoroughly enjoyed the cookies and just made a second batch! I think the food processor was only slowing down because the dough was well blended and pretty much done blending, thank goodness! (Whoops, my bad.) I find, contrary to your comments, that I actually enjoy the dough and the cookies when cool or refrigerated. Anyway they’re wonderful and I’m so glad I rediscovered this recipe! I do wonder if a lower fat version would be possible.. at about 100 calories a cookie I start to worry after I’ve inhaled 6 or 7! Thanks for replying to my comment :)
Whew! That’s a relief with your food processor. :) I’m happy you liked them enough to make twice and that you enjoy the dough / cookies when not warm. Thanks again for the feedback!
I bake healthy treats at least once a week, if not more, and this is the first time I’ve felt I HAD to leave a comment. Just made these – Holy YUM, Batman! I used a whole can of chickpeas (439 g before draining) and they came out fine! Probably slightly less gooey than yours, but still delicious. I used 1/2 raw honey, 1/2 coconut nectar (which is just pure coconut sugar in syrup form – low glycemic, etc.). My dough ended up being one big mound but that doesn’t really matter when you’re working with dough balls! I think it’s helpful to note that the dough tastes slightly sweeter than the cookies end up tasting, but the amount of sweetener in your recipe was perfect (I thought). Haven’t tried them cold yet (they literally just came out of the oven and I couldn’t wait). But thanks for sharing! Highly recommend this recipe!
Thanks so much for taking the time to leave feedback (especially since it’s not something you normally do!) I’m happy that they worked out well for you. Your changes sound great! I hope you liked them cold but if not, they’re good reheated. ;) Thanks again!
Wow, I just took made these and they were a hit with the kids (2 and 4-year-olds) and my hubby! I didn’t have any chocolate chips in the house, but couldn’t wait until I did, so I just put in 4 heaping tablespoons of cocoa powder, and added a touch more honey. I also didn’t have peanut butter, so I used homemade cashew butter! They turned out great. Next time I will try with chocolate chips :-)
Your version sounds super yummy! I’m happy that your entire family enjoyed them. Thanks so much for the feedback and I hope you’ll like the chocolate chip version even more! :)
These turned out really good! Followed recipe to a T. I’ve had other chickpea desserts so I wasn’t the least apprehensive about this recipe and naturally it did not disappoint! I used a cookie scoop instead of rolling balls in my hands! Thank you for recipe!
I’m happy that they came out well and that you weren’t apprehensive about the whole thing. That always makes thing easier. ;) Thanks so much for the feedback!
I’ve made these a number of times and they are particularly well received by my gym instructors. They all want the recipe. Thank you.
I’m happy you and the gym instructors all enjoy them! Thanks for the feedback. :)
OMG did’t expect these to be so yum.like cmon its chickpeas!!! Hahah ate straight out the batter too. Thanks for the awesome recipe lovee it !!!
Haha. Yeah. Who’d figured that chickpea cookies are actually good?! ;) Thanks for letting me know how they came out!
Loved this recipe!
Despite what you said, I particularly like them cold out of the fridge.
I changed a couple of things though which may be why I find them so delicious cold.
The only ingedient I put in the processor was the chickpeas after that I just folded the rest of the ingredients through which maintained the crunchy peanut butter bits keeping texture in the cookie.
And I added about 150 to 200g of chocolate half 90% dark lindt and the other half 70% dark lindt.
Cant wait to make more…. soooo good!
Thanks for the recipe!!!
Your changes sound great and I’m so happy that you liked them cold from the fridge! I seem to be one of the few who doesn’t like them room temperature or even cold. I also like your idea of folding in the other ingredients! I’ll have to try that sometime. Thanks so much for the feedback. :)
How can you tell when these are done? I have baked for 15 minutes, and they seem like they are barely holding together. Perhaps after they cool off more? Any guidance is appreciated!
They shouldn’t have trouble holding together but they won’t appear like a normal cookie. They should be soft and kind of gooey like cookie dough and they firm up slightly as they cool. They may brown a little around the edges but how I know when they’re ready is when they no longer look wet on top. I hope they worked out in the end! :)
Oh my god, these were delicious. Thank you!
So happy that you liked them! Thanks for the feedback. :)
I used garbanzo bean flour and these still came out fantastic! I added applesauce and maple syrup (no agave). Delicious!
I’m happy it came out well! And apple sauce sounds like a nice addition. Thanks for the feedback! :)
Just curious how much garbanzo beam flour you used – did you substitute one for one, or adjust? I’m thinking of trying to use flour as I don’t have a food processor. Thanks!
Hi Laura! I used 2 cups of garbanzo bean flour and that’s for a doubled recipe. I had to add applesauce so there was enough moisture. They come out SO good!!! You can use any gluten free flour to substitute. Let me know if you have any other questions. Enjoy!
Do you use milk chocolate chips or semi sweet?
I used semi-sweet but you can use milk or dark, if you prefer. :)
Just made these and they turned out better than expected! I used my Vitamix to make the dough and I did it for a little too long which heated up the dough so when I added the chocolate chips they got a little melted. I just put the dough in the fridge for a few minutes so it wasn’t so melty and easier to make into balls :) they turned out great and my husband and 1 year old both loved them. Thank you for sharing, look forward to trying your other recipes :)
I like the idea of slightly melted chocolate chips in the dough. :) And so happy that you and your family liked the cookies! I hope that you’ll enjoy the other recipes just as much and thanks a ton for the feedback!
Jennah, what settings and how long did you use with the Vitamix.
I did it on between a 4-6 for maybe 30 sec and turned it off and stirred it a little and did it again. It did come out pretty warm but I do live in Italy and have to use a transformer which I thibk changes the power of how strong it goes so it makes it warm up quicker. I would recommend checking the dough first before putting the CCs in in case it is warm so they don’t melt. And when the dough was warm it was more difficult to roll into balls. I pit it in the fridge for a couple minutes and it made it much easier. Hope this helps you!
Hey! Can’t wait to bake this on Friday. My friend did them and let me try them – they’re the BEST! But does it really have to be set in the fridge for 1 week? I was planning to bake and eat…?
“5.Store in an airtight container at room temperature (or in the fridge) for up to 1 week.”
Thanks for the recipe though :D
I’m so happy that you liked them! And no, they don’t need to set at all. You bake them and then eat them straight from the oven. Then you store them in an airtight container or in the refrigerator for up to 1 week. :) I added that last line because tons of people were asking how to store them. Hope that helps! :)
I will be doing a 13 mile obstical race on Killington mountain in Vermont this September , can you recommend a recipe that I can make to refuel my body while I’m racing . I will need to refuel myself while I’m on the race corse. It has to be an item that I can just pop in my mouth and easy to digest .
Hi there! I have to admit that I’m not very knowledgeable when it comes to what’s easy to digest and what’s not and what’s good for someone who’s burning through a lot of calories. So I can’t really recommend anything. Sorry about that. :( Good luck with the race!
Can you use dried chickpeas and cook them yourself for this recipe?
So sorry for the slow reply! But yes, you can use dried chickpeas and cook them yourself. I hope you’ll enjoy the cookies! :)
Love these! My friend has made them and they are delish. However I made these for the first time yesterday and they have turned out a bit strange. I overcooked them a little but they don’t taste burnt, however while the outside of them is a golden brown color, the inside is black! I used Eskal free nut butter (made from sunflower seeds) and a combination of honey and agave as I ran out of honey. I also used 85% cocoa lindt chocolate too but all other ingredients were the same. Do you know why these may have turned black on the inside but still brown on the outside?
I’m so happy that you liked them! I read that things made with sunflower seed butter sometimes turns strange colors. I’m thinking that’s what happened with yours but why the outside wasn’t affected is a mystery to me. And black?! That sounds really, really interesting, although maybe not that appetizing. ;) You’re the first person to mention them turning black so I’m afraid I don’t have much advice to give. Thanks for the feedback and I hope you could still enjoy them despite their unpleasant color!
Thanks for the reply Erin. I got home last night and the rest of them had completely turned black! So I decided to check the sesame seed peanut butter to see what could have caused this and realized that it expired a yr ago! Oops! So my guess is that it has turned rancid and has oxidised rapidly after being cooked. That explains why I felt a bit ill after eating one yesterday! Note to self: check the expiry date! I’ll have to make another batch, thankfully they are super quick and easy to make! :)
So weird! At least you know what it was. :) But was it sesame seed peanut butter or sunflower seed butter like you said in the last comment? I’m just asking in case someone asks in the future about using sesame seed peanut butter. Thanks for coming back to let me know what the culprit was! I hope your next attempt with non-rancid butter will come out better. ;)
Oops sorry it was sunflower seed nut butter :)
Just found this on the sunbutter website – explains the color change!
When substituting SunButter in your existing recipe, you may have to reduce the baking soda/powder by approx. 1/3 to start. The chlorogenic acid (chlorophyll) in sunflower seeds react with the baking soda/powder when baked causing the green color when the product cools down. Depending on the recipe, even a splash of lemon juice could help.
How strange that only a 1/3 reduction can help! Imagine you had a recipe with 1/4 tsp baking powder. That sounds like a fun one to reduce by a third. ;) Thanks so much for sharing this with me and here’s to no more black or green cookies! :)
Not had a change to make then yet, but can tell U right off they will rate a 5 stars. I have old recipes with no flour ,just no chickpeas it. And can’t wait to try yr…
Have U heard of peanut butter fudge with no flour, it also very good…
I haven’t made peanut butter fudge recently but anything peanut butter sounds good to me. :)
These are my go-to when I have a crazy sweet tooth. They are gooey, chocolatey peanut buttery and just so delicious!! My husband doesn’t really like peanut butter which makes me a lucky girl because I don’t have to share!! Lol. Anyway, I love it, it’s the best thanks for sharing:)
Haha. So happy that you don’t have to share! ;) I’m totally into the gooiness, too. Thanks a ton for the feedback!
Any suggestions for storage after making these? I’m unsure as to how I can keep them. Fridge, or room temp?
Made these tonight and I love em. The only thing preventing a fifth star is that personally I thought the chocolate chips ended up being too overwhelming I taste; I opted for dark chocolate, and even that was overly sweet. I like the taste of the dough alone! Next time I think I’ll use only a third of a cup. Still, they were delectable :)
Sorry for the slow reply, Hannah! I hope you found the answer (it’s in the last line of the instructions. ;)) Store in an airtight container at room temperature (or in the fridge) for up to 1 week. I’m happy that you enjoyed the cookies, despite finding them a bit sweet! I admit I have quite the sweet tooth and am only into these cookies for the gooey, melty chocolate bits. :) Thanks for the feedback!
My family usually hates when I make healthy recipes and will never eat them. I made these today and my brother and dad were amazed! Never guessed that they were chick peas in them and the batch is going fast :) Thank you!!!
I can sympathize with family members not eating healthier goodies. ;) So happy that you found these and that your family liked them! Thanks so much for the feedback and the rating. :)
I made these cookies today using natural peanut butter, and for some reason they come out really soft even after 10 minutes in the oven and when i tried leaving them in for 15 minutes they came out burnt :( They taste amazing though, but the baked cookies’ consistency came out like the dough!
I’m sorry they came out burned! They’re supposed to be very soft (hence the name cookie dough bites and not cookies ;)) but they should have been a little firmer than the dough. I hope you can still enjoy them despite the burned outsides!
I just finished baking your cookie-bites and I like them! They are “bites” so they are meant to be rolled into tiny balls. That makes it easy to pick them up when you pull them out of the oven. Tiny balls are ideal for “soft bites” type recipes like this one. I think next time I’ll try to put more honey into the mix to satisfy my sweet-tooth!
I’m happy you liked them! I hope you’ll like them even more with added honey. :)
I made these last week and I’m making another batch this morning. I know you said they are best warm, but I love them right out of the freezer, too — that’s also how I eat brownies. They are perfect for a quick midday snack. Thank you so much!
So sorry for the slow reply, Kristi! I’m happy to hear that you enjoyed the cookies enough to make them twice. :) And awesome that you like them straight from the freezer! I’ll try that next time because eating half a batch straight from the oven isn’t the best thing to do. ;) Thanks a bunch for your feedback!
I have been looking everywhere for a healthy, or somewhat healthier :), cookie for my sweet tooth and baking love. This recepie was really good! With some additions, and a food processer (I used my hands), these will be undetectably healthy. My mom has not even noticed the taste! These might even pass my dad’s girlfriend’s health inspection, allowing for summer baking! Thank you so much for these guilt-free cookies!
I’m so happy that you liked the cookies! Like you mentioned, I think you’ll enjoy these even more if you use a food processor. Then the chickpeas are completely undetectable. :) I hope your dad’s girlfriend will enjoy them, too. Thanks a bunch for the feedback!
I got a chance to make these today, and they came out great. Not as pretty – or round – as yours, but they were delicious, and held surprisingly funny shapes through the baking process. And they caused me a great deal of licking everything clean – bowl, fingers, spoon – that I quite enjoyed. Yummy even before cooked. Who knew? Thanks!
Hehe. I think I would have enjoyed the funny shapes more than the round blobs I got. And hey, someone has to do the licking. We can’t wasteful! ;) So happy that you liked the cookies and thanks for the feedback!
I don’t have a food processor… has anyone tried this recipe using an immersion blender?
PS- rating this recipe a 5, as my aunt has made them, and they are ridiculously yummy!
I think someone mentioned doing that but make sure to get it processed really well so that there aren’t any chunks of chickpeas. It’ll probably take longer than with a food processor, but it should still work. Good luck and thanks for the rating! So happy that you liked them. :)
Cookies were delish!! I actually used regular PB (cuz that’s all that was in the house) and they came out amazing!
I’m so not a healthy person, but trying to switch over and these cookies give me some hope :):):)
So happy to hear that you now have a little hope! ;) These cookies are definitely a step in the right direction. Thanks so much for the feedback. :)
These sound amazing! I am dying to try them, the only problem is that my husband doesn’t like peanut butter (crazy, I know!!) do you have any suggestions for alternatives? do these need nuts? Thanks!
You can use any kind of nut butter or SunButter! Lots of people have used almond butter with success. I hope you’ll both like them. :)
Thanks! Made them with ground walnuts instead, tasted pretty great but i think I will have to do them with peanut butter (all for myself!)
another question: is it possible to make these without nuts for a lower fat alternative?
I’m happy they came out with the walnuts! I hope you’ll like the peanut butter version, too. :) Unfortunately, some kind of nut butter is needed to hold these together. With just chickpeas and honey, they’d fall apart.
I used natural almond butter but it was quite oily. Therefore, my cookies came out a little oily and more like raw cookie dough. Lol. Lesson learned. Still delicious though.
Raw cookie dough sounds good to me. ;) I hope a good stir next time will fix the problem! Thanks for the feedback. :)
WOW!! These are amazing! I did use regular peanut butter (well..Skippy’s Natural). =/ They still turned out great it was just super hard to pick them up. Amazing cookies, my 3 year old LOVES them. Thank you!
It’s great to hear that you and your little one liked them! And haha. I love Skippy Natural, even if it isn’t really natural. ;) Good to know that it works in this recipe! Thanks a ton for your feedback. :)
Any ideas on what I can replace the honey with to make it more diabetic friendly?
Thanks!
Here I can help! :) Check out the fourth bulletpoint from the bottom of the list of bulletpoints. Some other commenters have used 30 drops of Stevia and cacao nibs with success. I hope you’ll enjoy the cookies!
I’m sorry I overlooked the bullet points before I asked my question.
I can use the liquid stevia. :) I thought I might need something more like the consistency of honey to ensure the recipe would be successful.
I can’t wait to try it.
No need to apologize! It’s a very long post. :) I would have also thought that you need something more like honey for the recipe to be successful, but others have said it works so I’m hoping they’re right. Good luck and I hope you’ll love the cookies! :)
Ta-Da! All done and they were really good! My husband kept guessing “oatmeal” as the main ingredient ;-) When he found out it was CHICK PEAS…after eating 3 cookies….he said “Wow – I’m glad you didn’t tell me that in the beginning”
Haha. Clever you not telling your husband about the secret ingredient! ;) So happy that you both enjoyed them! Thanks a ton for the feedback. :)
…In the oven now! I am both very nervous and very excited =D Thanks for the opportunity to create a cookie that…I never ever would have imagined to try!!
Nervous?! Aww. No need to be nervous! If I like them as a non-chickpea-liker, you will, too! ;)
These are by far my favorite cookies. I’m gluten and dairy free, and these are such a great option. I am a health coach and I often pass along the url to this recipe to moms and they always love it! I use almond butter in place of peanut butter and it works great.
I’m so happy to hear that you like the cookies so much! And even better that you like them with almond butter. :) Thanks for passing on the url and for the feedback! It’s much appreciated. :)
I have made this exact recipe (a big thanks for sharing) many times & have always been thrilled with how they turn out.
Today I changed it a bit. I used PB2 instead of actual peanut butter & added liquid egg whites to create the right consistency of the dough.
I will definitely do this again as the peanut butter flavour was amazing.
That sounds interesting! So you didn’t add water to the PB2 – just egg whites? I’ve never actually used it myself but some commenters have asked about how to use PB2 in this recipe. Thanks so much for the feedback! I’m happy you enjoyed them. :)
Oooh interesting modification. Keen to try this recipe and may just take the PB2 option. How much PB2 and egg white did you need to get the right consistency?
i’m curious about this modification too! would like to try it this way
This is my all time favorite cookie recipe!!!
I know this sounds bland, but I skip the agave. I think the chips are the perfect amount of sweetness–weird I know!
These cookies are also awesome with almond butter.
Haha. Well I think it’s awesome that you skip the sweetener and still like them! I wish I were like that. :) Thanks so much for the feedback!
Made these yesterday and they are amazing! I did however use regular peanut butter because I have 3 jars of it so I didn’t want to go but more peanut butter. I baked them a little longer and it actually turned out good.
That’s awesome! So happy that they didn’t turn out oily with the regular peanut butter. :) Thanks a bunch for the feedback!
Beautiful, trying them in the morning. NOTE they will only be dairy free if your chocolate chips are dairy free. Most contain milk or milk byproducts. VERY important, if you have a milk allergy child. The amount of milk in the chips would be enough for an anaphalyctic reaction. Dairy allergic grand daughter will love these!! Thanks.
I hope that you and your granddaughter enjoyed them! :) And very true about the dairy-free chocolate chips. I mentioned using dairy-free chocolate chips in the post and the recipe so I hope people will pay attention to that. Thanks for the feedback!
I tried the stevia for sweetener- not sweet at all. Maybe I’ll try xylitol next time.
I hope that’ll work out better for you. :)
I used chickpea flower instead (because I don’t have a food processor). Instead of baking powder I used 1 teaspoon of baking soda and, separately until the last second, a table spoon of white vinegar. Used brown sugar instead of honey since cooking honey is about the same as using sugar. They’re in the oven… We’ll see how they come out!
Wow. Those are some interesting changes! I hope it worked out for you. :)
Hi this recipe sounds great! My lo is allergic to all beans except black- and dairy soy gluten rice eggs and peas. Do you think black beans would work?
I can’t remember anyone mentioning using black beans (though it seems like they’ve tried all the other kinds) and I’m not too sure if that’d work out. My gut tells me no but if you do try it, let us know how they come out! Good luck. :)
Have you tried these brownie? Really awesome. I alternate with these wonderful cookies. :)
Oops here is the other recipe:
http://minimalistbaker.com/vegan-gluten-free-black-bean-brownies/
Thanks for the recipe! Off to check it out. :)
So happy you liked the cookies! Thanks for the rating. :)
I made these cookies today. No one could tell they weren’t just great cookies, then I told them the secret, they still loved them.
So happy that everyone liked them (even after knowing that they were full of chickpeas! ;)) Thanks for the rating!
Did you use raw honey? Or the golden stuff? Thanks!!
I used the golden stuff but others have mentioned using raw honey and they didn’t have any issues with it. I hope you’ll enjoy the cookies! :)
I never leave comments but I’m really compelled. These are my favorite cookies ever. Everyone loved them and couldn’t believe they were chickpea cookies… I could hardly believe it and I made them! We baked half and refrigerated the other. Both great. I’m making my mother some for Mother’s Day. I never wanted them to end.
Haha. “I never wanted them to end.” I think this is one of my favorite comments ever. :) Thank you! I’m so happy that you and your friends enjoyed the cookies. I hope your mother will like them, too! Thanks a bunch for your nice comment and the rating. :)
I have done these several times and absolutely love the dough and having them cold too! But maybe I am just weird. I normally remove the extra 2 tbsp of peanut butter because I found that they were too oily (and I use the 400 grams or ml of chick peas)
Also, I put the honey, vanilla and chick peas in together first. Get a good smooth consistency and then add the salt and baking powder. Then mix again in my Magic Bullet (small cup). Afterwards I place the chick pea mush in a bowl and add PB and stir with a wooden spoon. This way I don’t kill my Magic Bullet/Blender etc.(and my arms get stronger ;)) And then of course add the chocolate (I use bittersweet chocolate chips).
Thank you for this recipe. I have had nothing but wonderful comments and many people requesting I send them the recipe.
So healthy too…..(well, for a dessert that is)
Oh, wow. Such a process to get your cookies! ;) I’m happy that you found a way that works for you and that your friends have enjoyed the cookies, too! Thanks so much for the feedback and the rating. :)
I tried these completely vegan with chickpeas and absolutely loved them. As soon as I finished the first batch, I had to make another. The second batch I made with kidney beans, the only thing I had on hand, and they are just as delicious! I am definitely making this a go-to recipe.
Both times I got 14 cookies out of the dough, made using my ninja blender. The first time I made all cookies at once and did notice significant discoloration as time passed (they got darker) but taste was not sacrificed. I assume it’s just oxidation of the chickpeas.
Awesome that the kidney bean version came out just as well! :) And good to know that the Ninja blender can do the job. So happy that this is a new a go-to recipe for you! Thanks for the feedback. :)
I’ve made these several times now over the past few weeks and I can’t get enough of them! I use almond butter and they come out amazing. I’m also one of those who also LOVE these cold straight from the fridge – I can’t taste the chickpeas at all, just yummy gooey cookie dough goodness! My only problem now is that I find it really hard to stop at one or two(or three) ‘But they’re healthy!’ I proclaim as I stuff a few more in my mouth! ;)
Haha. Aww. Well they are healthier, so you don’t have to feel that bad about downing a few at a time. ;) And I’m happy to hear that you liked the vegan version! Thanks so much for your feedback. :)
Sooooo good!!! Used recipie as called for. Delish!!
Yay! So happy you liked them, Nena! :)
These are wonderful!
I used honey, jif peanut butter, chocolate liquor and carob pieces.. I used a can of organic chickpeas and 1 1/4C was the whole can, so that was perfect.
These mixed up well, were easy to shape into balls, and made 21 balls for me. I baked for 11 min.
I thought the dough tasted pretty good, warm they were great and room tem still great. The chewiness of them room temp is really nice. All three of my kids love them, ages 5, 3, and 8mo.
Thank you!
I’m happy to hear that you liked the cookies, Diana! :) I love your addition of chocolate liquor. That sounds like something I need to try! And awesome that your kids enjoyed the cookies, too. :) Thanks so much for your feedback and the rating!
I used carob chips. I’m getting a new food processor after the second batch. The old mixer couldn’t keep up but totally worth it!
Oh no. Sorry to hear that you have to get a new one! Was it the carob chips that did it in or the actual dough? Happy that you liked them, though! :)
Hi Erin! I am new to clean eating and have a huge sweet tooth. I made this recipe with my little guy and he licked the bowl! So delicious. Thank you so much for sharing your recipes.
So happy to hear that your little guy liked the cookies and the dough! I hope you’ll find some other clean eating recipes on here that you’ll enjoy. :) Thanks a bunch for your feedback!
These rule!
I messed up a little by adding a little too much of the ground chickpeas, then tossed another tablespoon of peanut butter in. I didn’t have a food processor around so I did it by hand, which actually worked out fine. Against all apparent odds, they still same out pretty stellar.
I used dark chocolate chips, which worked really well. Could have used even more. :)
Thanks so much for sharing this awesomeness!
Wow. That’s awesome that they still came out! I guess these little cookies are pretty hard to ruin? ;) And yes! More chocolate is always a good idea. Thanks so much for the feedback and the rating!
do you think i could use ground up chickpeas (ie chickpea flour) instead? i’m in a pinch and don’t have soaked, cooked or canned chickpeas on hand!
Sorry for the slow reply! Hopefully you found the answer in the bulletpoints (point 4 ;)) In case you didn’t – I wouldn’t recommend it. Sorry about that!
yeah i only just realised you addressed the chickpea flour question after i submitted the comment! Recipe worked beautifully however I like ’em raw! I also tried rolling them in desiccated coconut… yum. i’ll post it up on my blog http://www.freshbyfriska.com soon and link to yours :-)
Great! So happy that you found the note and that they ended up working out for you. :) Will check out your post!
I’ve made chickpea cookie dough before, but never baked them. I can’t wait to try your recipe :=)
I hope you’ll enjoy them, Poli! :)
My little brother gave these a big thumbs up, and he would NEVER touch chickpeas in their original form. I still keep it a secret to him that they are made with chickpeas! But these are absolutely delicious when coming out of the oven. I freeze the dough balls and just pop them in the oven when it hits 350F, I personally do not think they are nearly as good when reheated in the microwave.
I’m so happy that you and your brother like them! Good call on keeping the chickpeas a secret. ;) And I agree – they’re best right out of the oven! Thanks so much for the feedback and the rating. :)
Made these for breakfast today and I had to post to say that there are just awesome (would be a great recipe for children to make with children (by which I mean ‘together with your children’) – think they would love the sticky mess part)
Think these will become my post-run snack of choice
Plus I thought they tasted good even in dough form.
thanks!
I’m so happy that you liked them, James! And great that you liked them in dough form. Thanks so much for the feedback and the rating! PS – I love that you made these for breakfast. ;)
Hey- recipe looks great but all I have on hand is dried chick peas. Do you think I could soak them and that would work? Might be a silly questions, but I’m just starting to use dried beans rather than canned when possible.
Thanks!
That’s not a silly question! Soak them and cook them according to the package instructions and you’ll be good to go. I hope you’ll enjoy them! :)
Jen loves chickpeas, but wasn’t sure they would do well in cookies. Surprise! They are fantastic! I’ve shared a photo of my cookies along with a link to your blog.
So happy that you liked them! :) Did you share them on your blog? I went to go check out your picture and couldn’t find anything. Anyway, thanks for sharing and the feedback! :)
Just made these and they are so good, I was afraid they wouldn’t turn out, but they look almost as good as yours. I got 17 cookies out of the batch and per myfitnesspal they were 106 calories per cookie.
I’m so happy that you liked them! And I know how you feel. I almost always feel like stuff isn’t going to come out like the pictures. ;) Thanks a bunch for the feedback and the rating!
Darn I can’t have chickpeas any Ideas
Check out the fifth bullet point in the post. :)
Holy heck I am happy to have found your blog. I am also a Texan in Germany and two years later I have just about figured out how to fight all the ingredient battles in the kitchen. I love your healthy options, especially since I’ve given sugar up for Lent.
Oh, yay! Another Texan living in Germany. :) Great to hear that you’ve figured out the ingredients issue. It’s frustrating, isn’t it?! Thanks for stopping by to say hi. :)
These are my favorites!!! thanks for sharing!
So happy that you liked them! Thanks for the rating. :)
Are you familiar with PB2? Do you think that would work in this recipe?
I haven’t tried it but others have and they said it worked. They said they added the water (according the the PB2 instructions). Hope that helps! :)
Thank you sooooo much for sharing this recipe!!!This is sooo yummy and I am so glad I finally made the time to make these cookies!!<3
You’re welcome, Lien! So happy that you enjoyed them. :) Thanks a bunch for the rating and for sharing on IG, too!
The best bean cookies EVER. SO OBSESSED!!!! Definitely my “go-to” bean cookie recipe from now on!
Haha. Your go-to bean cookie? You have several bean cookie recipes? :D Love it! Thanks so much for sharing the cookies on IG and so happy that you liked them. :)
This recipe is wonderful, I have just mad my first batch of these, they are so delicious, I used all 240g of chick peas and normal peanut butter but I have since looked at your homemade recipe for peanut butter and will try that next time. I must also find some smaller chocolate pieces to put into this recipe as they hadn’t melted properly.
I’m so happy that you enjoyed the cookies, Jane! :) And good to know that using the entire can of chickpeas works. I hope you’ll enjoy the homemade peanut butter! It’s so very quick and easy and impossible to mess up (which I love ;)) Thanks a ton for the feedback and the rating!
Amazing ! Super yummy :)
So happy that you liked them Diane! :)
Mine don’t look as good as yours yet they do taste good . Thanks
You’re welcome! I took a look at your picture. Perhaps it was the almond butter you used? I had no idea that Jif even made almond butter! Interesting. :)
Hi, I saw that you noted people had commented saying these were 80-130 calories each but to use a counter. I have just done that and stated 16 cookies each out of the receipe. The online calorie counter states they are 165 calories each.
WoW – That seems very high.
Any thoughts?
Anyway they are very tasty but my blender did not like wizzing it all together.
Kind Regards, Emma
Hi! I’m happy that you found them tasty. :) And the difference in calorie counters and the exact brand of ingredients chosen with those calorie counters is exactly why I don’t list the nutritional information. They vary too greatly. 165 for 16 sounds much, much higher than the other commenters’ results. I’ve also used a few different calorie counters and gotten around 110 – 120. Perhaps one of the ingredients was off?
Thank You Erin, i’ll go with yours :-)
Darn, all the good stuff has chocolate! Can’t have that either. Darn!
You could just leave it out. :)
I am just about to take batch #3 out of the oven! My husband and I are addicted! We’ve been using agave, and they are great hot or cold! Thank you!
Wow! Three batches? That’s impressive! So happy that you liked them (especially when cold!) Thanks a bunch for the feedback. :)
Thought you’d like to know this FB page is using your recipe and photo without attribution:
https://www.facebook.com/photo.php?fbid=648511628502138&set=a.102400699779903.5190.100000299205237&type=1
Thanks so much for letting me know! I’ll see about having them add a link. And wow. So many shares. :( Thanks again!
ignore my last comment kept them in for few more minutes all in shape and warm and gooey and sooo tasty! Cheers
So happy that they came out for you! :) Thanks for coming back to let me know they worked out!
how soft should they be? Have left for ten minutes but still seem super soft so much so I dont think I would be able to get them off the tray to even resemble cookies/dough balls?
whoops, just saw you could freeze them! Yay!!
Yay! Hope you’ll like them! :)
Can’t wait to make this. Just wondering, can you freeze them?
Yup! People have frozen both the dough and the baked cookies with success. :)
I’m Sharing on FB’s Modarelli Baking Company’s page
but linking your page to come back here for the recipe :)
Awesome! Thanks so much. I really appreciate it. :)
I had to substitute about a third of the peanut butter with cashew butter and when I tried the dough, it tasted exactly like Reeses cups filling. I’m German and I haven’t had Reeses cups in ages so you can imagine the victory dance I did. Truly awesome. And I think they’re not bad when they’re cold either, but my other baking might have given me low standards :D
Vielen Dank, liebe Texanerin. Deine Seite ist perfekt für Amerikanisches veganes Backen mit deutschen Zutaten!! Bitte bleib!
Vielen Dank for your very nice comment, Sarah! :) I’m happy that the cashew butter worked out. And if you like Reese’s, you can make your own at home! I have this recipe for homemade Reese’s. They’re super easy to make! They’re not vegan but you could use powdered sugar or probably agave in place of honey. :) Thanks again for the feedback and the rating!
AWESOME recipe !! hubby loved them (didn’t tell him the ingredients until after he ate them hahaha). Made it with regular peanut butter and it was fine :) Will be making another batch tomorrow! I cant believe there is no flour!!
thanks
So happy that they worked out with regular peanut butter. Yay! :) And good call on not telling your husband the ingredients first. ;) Thanks a million for the feedback and the rating!
Rock the skinny badge! You have been featured on FoodSkinny.com
http://www.foodskinny.com/food-2/skinny-peanut-butter-chocolate-chip-cookie-dough-bites/
Thanks for letting me know!
Does a Magic Bullet count as a food processor? I’d love to make these but that’s the best I’ve got besides a regular blender..
I haven’t tried it but I found this in an old comment: “If you don’t have a food processor or Blendtec you can cheat with a Magic Bullet. Blend about 1/4 of the can at once and then mix the dough in a bowl like normal cookie dough.” I hope that helps! :)
I’ve made other chickpea cookies but this recipe is different and sounds yummy. I’m going to make them right now. I have a ripe banana I’d like to use. Have you ever added a banana?
Sorry I wasn’t able to get back to you immediately! I haven’t tried these with a banana so I’m not sure if that’d work. Did you try? I hope you enjoyed them! :)
I just tried to make this and it came out tasting awful :( I am do upset! I am going to the store right now to get some more ingredients to make them again. I used cashew butter (only thing I had) maybe that’s it? I hope the second time around it’s good!
I’m sorry you’re upset. I think they’ll come out much better when you follow the recipe and use one of the nut butters recommended. :)
Do you know what the nutrition info is for this recipe? How many calories, fat, fiber and carbs? I eat paleo but starting to track ww points to keep things in check. Thank you!
Hi, Christina! I’m afraid I don’t. But take a look at the first bullet point (they’re above the recipe). I hope that link will help you! :)
This might help :)
http://www.myfitnesspal.com/food/calories/homemade-chocolate-chip-peanut-butter-cookie-garbanzo-base-23894870
I’ve made these many times and I only use regular peanut butter and they’re awesome. Not too oily at all.
Great to hear! :) It seems like the oil content varies from brand to brand. Happy you picked one of the good ones! ;)
Ok, how about without honey? I don’t do sugar/honey/agave at all. Do you need it to hold it all together?
Yes, you need some kind of liquid sweetener as it’s the only liquid in the cookies. Without it, they’d probably be crumbly and fall apart. Is there any liquid sweetener you could use? Stevia perhaps?
I was thinking the same thing after making a batch last night as I found them super sweet. Might try halve the sweetner and replace with water to the same consistency.
That could work! But I’m wondering why they came out super sweet. Did you by any chance use milk chocolate chips?
These are “I’d-better-hide-some-if-I-want-one” good!
Haha. Happy that you liked them! :)
I love this recipe! Just made it for the first time today. I used part honey and part maple syrup, and used skippy natural pb with honey. will make again!
Mmm! That sounds awesome. So happy that it worked out for you! Thanks for the feedback. :)
Hi admattai!
What kind of maple syrup did you use and could you taste it in the cookie? I’m new to this raw baking thing and currently debating between using maple syrup, agave, and honey. What sweetener do you find works best?
Hi, Lauren! I’m not admattai (I’m thinking they might not come back and see your comment) but I thought I’d answer anyway. I’ve used regular maple syrup in these and regular honey and I couldn’t taste either in the cookie. Just peanut butter and chocolate! The thing is that these aren’t raw. Or do you not want to bake them?
Hey! Could you use raw honey? I have everything else! :)
Hi! Yes, raw honey is fine. :) Sorry for the slow reply! I hope you’ll enjoy the cookies. :)
Oh my, Erin! These were delectable!!! Just what I was craving. My husband and I are doing a cleanse (Standard Process) and I was dying for some sort of cookie. These were fantastic! Thank you :)
So happy that you liked them, Alex! :) Thanks a bunch for the feedback and the rating! And so happy that you found a cookie you can eat during the cleanse. :)
Hi! These cookies look yummy! I want to try this recipe but I was wondering, do you think it will work the same with dried, soaked, chickpeas? That’s all I have in my house right now! If so, should I boil and cook them first until they are soft? Thanks in advance!
Hi, Claire! Yes, you should soak them and cook until soft (follow the package directions because I’m not sure exactly how long that takes) :) Good luck! I hope you’ll like them. :)
Hi Erin,
Asking for a friend. Any alternative to peanut butter? Nut allergies:-/
Cheers!!
Yup! Check out the ingredient list. I’ve linked to Nut Butter (which is ground up sunflower seeds). :) I hope that’ll work for your friend!
Thanks Erin. Might try myself different versions! Always forget about good old sunflower seeds.What a great idea.
Let me know what you come up with! :)
Yuummy! I used oily butter and we still love them but definitely will try with normal butter too to see the difference. What a great healthy alternative to mass produced sweets.
I’m so happy that you liked them, Ania! :) Thanks a ton for the feedback and I hope you’ll get a chance to make them with natural peanut butter. :)
I totally disregarded your advice and used regular peanut butter, and sugar in place of the honey. I’ve been craving cookie dough recently, and eating it plain has an interesting coconuty flavor and texture to it; I have no idea where that came from, but seems yummy! I was skeptical to make a whole batch starting out, but so far I’m impressed! Sending it to my brother who has a gluten free friend. I may eat the rest of the batch without cooking. I am somewhat skeptical maybe I didn’t cook them enough, they are gooey but some of them are also falling apart. But yum, and simple! Love it!
Haha. This comment made me laugh. :D I have no idea where the coconut flavor is coming from, either! Bizarre. That’s so nice that you’re sending your brother’s friend some cookies! I hope (s)he’ll like them. The cookies should be gooey but not falling apart. That would probably be because of the lack of honey, which was the only liquid in the recipe and what was holding the cookies together! Try ’em again with honey and you should be fine. :)
Great cookies I just wonder if you could change to make nut free?
I have made 4 times this week and fancy a change
I’m so happy that you like the cookies! :) You could use SunButter to make them nut-free. I don’t know if it’d taste good but some commenters have like them that way! Have you tried different nut butters? I bet hazelnut butter would be good!
I used soy nut butter it was good with that
Thanks for the tip! :)
I have made these cookies so many times, and each time they are perfect! I don’t think they last more than a day or two. Anyway, I would like to mail these to my 2 year old nephew… the ingredients are perfect for toddlers. Anyway, do you think they will hold up? any tips?
To be honest, I’m not sure how well they’d hold up in the mail. About how many days would they be in the mail? I’m guessing 3 or less would be okay. Here are some great “tips on how to mail cookies. I hope that helps! :) I’m so happy that you’ve enjoyed the cookies. Thanks for the feedback!
These were amazing! The first time I made them were a little different than yhe second time. First was with dairy free, nut free, and soy free chocolate chips, but the second time I replaced that for a few other things. Instead of the chocolate, I added crushed almonds, raisins, and just a handful of granola- it was wonderful! I also used Sunflowerseed butter to make it a little bit healthier and it was just as good! Just a little more moist.
Those sound like some great changes! And moister is always better, right? :) Thanks so much for the feedback!
My mix didn’t come out all thick and sticky so I could roll it into balls. It was more of a paste – any suggestions? I rinsed and dried my chick peas – maybe not enough?
I replaced choc chips with dried blueberries – worked great and burst of sweetness was nice… highly recommend.
That sounds like a great change! I’m loving dried blueberries right now. My mixture was also like a paste, but a really thick paste. I used wet hands to roll them into balls. If that doesn’t work, I guess you could try using a spoon to drop the blobs of cookie dough onto the sheet. Good luck! :)
I found that chickpeas alone didn’t grind as well in my food processor but when I added a little bit of extra virgin olive oil in with the chickpeas, processed them alone, and then transferred them into a bowl and used electric hand-beaters to add the peanut butter and other ingredients it worked better. so if you’re like me hoping not to burn out your motor, that’s my tip to share.
I’m happy that that worked out for you! And I hope it was worth all that trouble. ;) I wonder if chickpeas vary a lot brand to brand because I’ve never had an issue with grinding the chickpeas (although I know other people have). I guess it could also be the food processor! Either way, I’m happy you found a way. Thanks so much for the tip and for the rating. :)
This is now my go-to guilt-free cookie recipe. I add extra peanut butter and chocolate. Thank you!
Haha. I bet they’re much better with extra peanut butter and chocolate! I bet they’d be even better with more honey. I like how you work. :D Thanks a ton for the feedback!
You mention freezing the cookie balls – would you do this before baking and just bake what you need or freeze the baked cookies and reheat in the oven?
People have done it both ways but personally, I’d freeze the dough and then bake! You could also freeze the baked cookies and then reheat in the microwave. I hope it works out well for you! :)
Have you made bars with this or a similar recipe? The cookies were great but SO messy/sticky make. Found a similar recipe for bars/blondies but has 3/4 c brown sugar. Don’t think Agave will work for bars, but not sure, and don’t have Truvia Sugar blend.
Ready to bake on this very snowy day!!
I made them as bars once but don’t remember how long I baked them! I didn’t have a problem with the stickiness. I used a silicone spatula to get them in the pan and then used wet hands to pat them down. I think the problem with brown sugar in this recipe is that honey is the only liquid. Why do you think agave wouldn’t work? Good luck! :)
My grocery didn’t have canned chickpeas so I bought a bag of dry. Do I just need to cook them first before adding with other ingredients and processing?
Definitely cook them first. Follow the directions on the package (I believe you have to soak them before cooking). Good luck! :)
Thanks for sharing this…I was so skeptical but they really are yummy and so easy to make!!
I’m so happy that you liked them, Laura! :)
Love this. At first, I wasn’t sure if I liked them, but I also couldn’t stop popping them into my mouth. I used PB2 and it worked. They are tasty, but I think I’ll try real PB next time. I also used an immersion blender so it wasn’t super smooth (I was being impatient and WANTED THEM IN THE OVEN!), but I kind of like the different textures. I don’t think this first batch will get approval from my children (and I’m happy not to share yet – hehe – a WHOLE BATCH TO MYSELF!), but next time, I’m following your recipe to a T, and I BET my children will love them! So glad I finally tried it! Thank you so much for sharing – I LOVE going through your recipes!
I’m so happy that you like the recipes! I’m happy to hear that you liked these. :) And yeah, I bet your kids will love these when you make them with the food processor! No funky chunks then. ;) Thanks so much for the feedback and the rating!
I made these last night, and I am very impressed! I had sprouted, cooked and frozen some garbanzo beans a few weeks ago, and I decided to pull them out yesterday. I made a batch of hummus and a batch of these cookies. I have made several varieties of bean cookies and these are by far the best! The only thing I didn’t realize was that they don’t actually set like cookies in the oven so I had to flatten them with a spoon to make them look like a cookie (not sure if that is normal?). I followed the recipe exactly and used Whole Food brand creamy peanut butter. My husband, who is very skeptical of all my “creations”, loved them. He actually asked for 2 cookies after dinner which NEVER happens when I make things with substitutes. He couldn’t believe they were made from Garbanzo beans. Thank you for a wonderful recipe!
I’m so happy that these are the best bean cookies you’ve made! They don’t really set like cookies (which is why I called them cookie dough bites. They seemed more like balls of slightly baked cookie dough!) I’m thrilled to hear that your husband liked them, too. Woohoo! Thanks so much for the feedback and the rating. :)
Just tried these tonight with sugar-free chocolate chips… and… didn’t realize until after I bought it, chunky organic natural peanut butter. I don’t suggest that. I also didn’t have a food processor for the peas. They were sweet enough, but the texture was super weird.
Hoping to try them again after I invest in a processor!
Yup, these will be much better if you use a food processor. :)
I just made these and they are OH SO GOOD!! I used PB2 instead of natural peanut butter. It has less calories so i ended up with 57 calories per cookie but with the cookie scoop i used (less messy) i ended up with 19 cookies!
57 calories?! Wow. That’s quite a reduction. Good going! :) Just because other people have asked – how did you use the PB2? Just add water like it says on the instructions? I’ve never used it or even seen it anywhere but I’d love to update the recipe with that info! Thanks so much for the feedback and your rating! I really appreciate it. :)
these are amazing! I’m pregnant and diabetic and so these are a blessing – a protein rich low carb chocolate chip cookie! I use less honey then called for, and less chocolate chips and they are still super sweet and yummy!
But….in the fridge for a week? mine never last that long!
thank you!!!
Haha. I’m happy that you liked them! :) And great that less honey and less chocolate was sweet enough for you. I wish I could say the same for me. ;) Thanks so much for the feedback!
I am type 2 diabetic and am always looking for ways to have my sweets without sending my sugars through the roof. Reading your reply made me want to try these and other recipes from this site.
That’s great to hear! I hope that you’ll enjoy these cookies and the other recipes from the blog, Angela! :)
These cookies turned out so amazing, way better than I thought possible. I didn’t have chocolate chips so I put chopped dates instead and it was super tasty.
Chopped dates?! That sounds like a nice, healthy change. So happy that it worked! Thanks for the rating and the feedback. :)
This recipe is amazing – I have been meaning to try it for months but just never and decided tonight was the night! I used apple sauce instead of honey to sweeten and used white chocolate! My new favourite treat – hands down!!! And it’s a good protein source for all my gym training ;)
Thank you for sharing!!
Oh, no. Sorry I missed your comment! You used applesauce to sweeten?! That’s amazing! I’ll have to try that. Thanks so much for the rating and the feedback! :)
Wow!!!! I made these yesterday and cannot stop eating them; they’re very addictive. Will try with sunflower butter next time.
So happy that you like them! Let me know how the sunflower butter goes. :)
OBSESSED with these cookies…thanks so much!
So happy that you liked them! I guess there are worse things to be obsessed with. ;)
Just made these. Exceeded my expectations by far. This is my first cookie made with chickpeas. My very picky 10yr old loves them. Thank you bunches for the recipe.
I’m so happy you and your son liked them! Thanks a ton for the rating and the feedback. :)
OMG the picture is so appetizing ! Found it on Pinterest (without the watermark btw) and I had to look for the recipe.
I love chickpeas (lol) and peanut butter so that’s perfect ! well I’ll have to find natural peanut butter but I will def try this treat
thx thx thx !
You can also make your own natural homemade peanut butter! The link’s in the recipe. :) It’s super simple! So happy that you came and found the source of the recipe. Thank you! :)
I had all the ingredients in the pantry and decided to give them a try. I was very disappointed. They are bland, crumbly, and don’t taste like cookie anything. I don’t see the point of the ingredients. There are better and tastier paleo cookie recipes out there!
Sorry you didn’t like the cookies! Of about 1,000 reviews, only about 5 people have disliked them so far so I wonder if something went wrong with your batch. They definitely aren’t crumbly so I’m wondering if perhaps your oven is off a little? It sounds like they might have been overbaked.
Guess I got your recipe via a post off FB that didn’t have your name or watermark on the pic…now that I know who the author of the recipe is…I would like to thank you for providing me with a Fabulous treat that satisfies my “cookie” addiction and keeps me on the right track! Will be checking out your blog more often!
Hi, Kelly! Thanks for coming to find the source of the recipe. :) I’m so happy that you liked the cookies and that you’ll be back to check out some more recipes. I hope you’ll enjoy them! :)
I had gastric bypass a year ago and really have to be careful about too much sugar, but these are amazing! Now when the rest of my family wants chocolate chip cookies, I can make these and enjoy them, too! Thanks!
Hi, Leesa! I’m so happy to hear that you can enjoy chocolate chip cookies with your family now! :) Thanks so much for the feedback and for the rating!
I made these and they were so yummy! In fact when I brought them to a family gathering, they only lasted about 15 minutes so I must make them again. My only issue is that personally, I didn’t feel it was sweet enough, so I ended up adding 1/4 cup brown sugar. The raw cookie dough was good as well, I had to force myself to stop sampling.
I’m happy that you and your family liked them! Another 1/4 cup of brown sugar sounds great. :) And awesome that you liked the dough! Thanks so much for the feedback. :)
I would love to try these but don’t have a food processor, any suggestions?
Do you have an immersion blender? I don’t even know if that’d work. The problem is that you really have to get the chickpeas pureed and smooth and you can’t really do that without a food processor or something similar. Sorry! :(
I used almond pb. I think it overtook the taste of the cookie. It really doesn’t taste like anything. Think I should use less almond butter next time or add more honey?
To be honest, I think almond butter just isn’t as good as peanut butter in cookies. :( It’s so bland (in my opinion). If you have to use almond butter due to allergies, I’d suggest adding more chocolate. More honey won’t help the blandness but more chocolate will! ;)
Ooooh yeaaah. Used only half suggested amount of PB and only 1 tsp. raw honey for sweetness. I also used high quality dark (70%) chocolate for baking so it would melt well. So good! And I must be the exemption to the rule because I thought the dough in raw form was pretty tasty…
I think most of the other people like the dough, too. I seem to be in the minority here! ;) So happy that your changes worked well and that you liked the cookies. Thanks for the feedback! :)
Do you think I can use Date paste instead of honey or agave?
I haven’t tried that so I can’t say for sure, but I’m assuming it’d work!
I made it with 1/2 honey and 1/2 date puree. IT WAS DELICIOUS! Next time i may try to use date puree entirely. thank you for the recipe!
So happy that it worked! Thanks for letting me know. :)
These cockie bites are sheere genious!! I ate almost the whole batch and now I have a tummy ache :) thank you!!
Haha. So sorry that you got a tummy ache! I hope that it was worth it. ;) Thanks so much for the feedback!
I’ve made these twice and I love them! I’m pregnant and wanting a baked good that I don’t feel too guilty about! But I’m not up for the rolling/time on my feet. Can these be made into a bar variation? Any advice on timing? I’d probably use a square 8 inch pan.
I did that once and it worked but I just can’t remember how long I baked them for! I’m guessing they wouldn’t take too long. Maybe 15-20 minutes? There’s no egg in there so you can dig in to try if they’re done to your liking or not. Thanks for the feedback! So happy that you liked them. :)
I’m going to try these and skin the chickpeas. This a trick I learned from a natural food store that makes delicious hummus. You just pinch them between your fingers and it slides off. A little time consuming but worth it. Of course they must be canned or cooked for this to work.
That sounds great, Adrienne! I hope that you liked the cookies. :) A few other people have said that they skinned the chickpeas. It seems to work well!
Thank you for the recipe. I used Bee Free apple honey and it gave the cookies an amazing rich apple flavor. I don’t eat chocolate so minus the chocolate and just used everything else as a regualr peanut butter cookie and they were the best I had. Complete with organic cane sugar on top after I flattened them. Mmm :)
I’m really intrigued by this Bee Free Apple Honey! I just looked into it and it sounds really nice. :) I’m so happy that the cookies came out well for you! Thanks so much for the feedback. :)
I made these today, and they were excellent! I used 1 c dried chickpeas, ground into flour. Added heaping ½ c peanut butter, 1 tsp vanilla, ¼ c sugar, 1 tsp baking powder, pinch salt. Stirred all to mix well. Batter was too dry, so added water for moister consistency. Stirred in ½ c chocolate chips. Baked at 350 for 15 minutes. Made 24 fluffy cookies –- But try not to eat too many! Thank you for a great, healthy, wheat-free cookie recipe!
Wow! What interesting changes you made. You’re adventurous. ;) I love it! I’m so happy that it worked out for you and that you enjoyed the cookies. Thanks so much for the tip that dried chickpeas work and thanks for the rating!
Doing this in a food processor also kills the food processor :( Please be cautious unless you own a Vitamix or fancier food processor – my brand new Cuisinart food processor is now dead.
I’m so sorry to hear that, Kelly! You’re the first person who has mentioned that this killed their food processor (without tripling the recipe or something like that). I’m wondering if your food processor was a lemon. Had you made anything else prior to the cookies? It seems very odd that this recipe would kill a brand new food processor. Sorry again! :(
I tried it with my Vitamix and all of the peanut butter just went straight to the bottom. Every other time I’ve made it with my food processor and it came out great. Sorry to hear about your food processor. Love the recipe!!!
So happy that you liked the recipe! Thanks for the feedback. :)
Mine came out too oily! I used Smucker’s brand Natural Peanut butter. Its just peanuts and salt…?
Suggestions?
You’re the first person who has mentioned them being oily using a totally natural peanut butter (just peanuts and salt, like you said). The only thing I can think of is that the oil had settled at the top of the jar and perhaps you didn’t mix it in well into the peanut butter before measuring? That’s the only thing I can think of! I haven’t tried Smucker’s Natural. Is it more runny / oily that regular peanut butters? If so, I’d try making homemade peanut butter. I hope the next time comes out better! :)
No, Smucker’s seems more solid/thick than other brands. WE used a batter mixer to fully incorporate the separated oil into the jar, too. I just rechecked the label and they do not add oil. It is natural separation.
They taste fine still!
These are terrific! I have to confess though, I made a small batch first and they were not sweet enough for my taste, so I added 2 tablespoons of brown sugar to the remaining raw dough. Thanks for sharing this recipe!
I’m happy that you liked them with the additional sugar! :) I bet these would be even better with some brown sugar. Thanks for the feedback!
I’ve never tried sunflower seed flour in anything so I have no idea if it’ll be good in this cookie recipe (it could be awful for all I know!) but I hope you’re able to find some good recipes using that type of flour. And sorry for the slow reply! I’ve been dealing with Christmas madness… ;)
Hi
I am wondering if you have made them with chickpeas not from a can? I’m curious if they would turn out the same
As long as you soak them and cook them according to the package directions, they should be fine! :)
I couldn’t wait to make these when I saw a post on Facebook. I used almond butter and agave nectar. Great out of the oven but after a week in the fridge and a quick reheat in the microwave they were even better. The chocolate kind of soaked into the cookie. Mmmmmm. I can’t wait to try rolling them in chopped nuts. Thanks for posting that recipe. I am making them for my vegan niece for Christmas.
Those sound like some great changes! So happy that you liked them. :) And microwaving the leftovers is definitely the way to go! I hope your vegan niece will enjoy these. :)
Awesome! Sharing today on my FB page!@sugarfreemom.com
Awesome! Thanks a bunch for sharing. :)
Somewhere I saw this recipe (and misplaced it so I had to come find the source!) but where I’d seen it, there was reference to using PB2 also, instead of actual peanut butter. How do you think that would work?
I’ve never used PB2 before but I believe you add water to make it the consistency of natural peanut butter, right? Just make it as you normally would and replace the peanut butter with it. :)
They are not even remotely as good with pb2 IMO. Use the real stuff here.
I haven’t even tried PB2. I’m all for using the real stuff!
Made them and absolutely loved them. My boyfriend even approved of them and he doesn’t like chickpeas. Used agave syrup and sugar free chocolate chips….all I can say is YUMMMM :)
Yay! So happy that you and your boyfriend liked them. They can be hard to pass off on the boys sometimes. ;) Thanks for the feedback and the rating!
I love this recipe….. I am totally hooked on it…. I love that is no sugar or flour with it:) i made 2 batches, one following this recipe and 2nd batch i let it roll in crushed almonds before placing in the oven
Sorry for the slow reply, Rita! I’m so happy that you liked the cookies. Crushed almonds sounds great. I’ll have to try that at some point. Thanks so much for the feedback and the rating! :)
A friend/co-worker at my place of employment asked that I bake her your Peanut Butter Chocolate Chip Cookie Dough Bites (Chickpea cookies). At first I was puzzled to see that there was no four, sugar or butter in the recipe. I did make the cookies according to your recipe and found that they were quite good, even my husband enjoyed them. Thank you for creating an cookie that is healthy and nutritious. jo Anne
Sorry for the slow reply, Jo Anne! Do your colleagues often ask you to make them baked goods? ;) That’s so nice of you to bake these cookies for them! I’m happy that you and your husband liked them. Thanks a bunch for your feedback!
I just made them and took the,m out of the oven….Oh my bean, these are sooooooooooo good. I can see this is gonna be a problem. I love garbanzo beans and this was so easy.,..ummm I’m wondering if I should share or not…..lol thanks for posting!
Hahaha. I love this comment! Thank you! So happy that you liked them. :)
These look amazing! I saw the post on Instagram with a TON of shares but no link back. I googled and found you and I’m so glad!
Instagram post: http://instagram.com/p/bEnQDzEOcP/
Thanks so much for googling to find the source! I really appreciate it. :) The link doesn’t seem to be working. What’s the name of the user? I’ll find it that way. :) Thanks again for letting me know!
Looks like the instagram was taken down. It was from This FB Post: https://www.facebook.com/stacy.stacks/posts/749875071709091:6
Which also gives the recipe in its entirety.
And hey, no problem! I’m a blogger too, and It made me wince to see all the shares you were missing!
Oh, goodness. 341,000 shares. I’m on it! :) Thanks again for letting me know and understanding how frustrating this is. ;)
I used unsweetened cocao chips as I couldn’t find sugar free chocolate chips.
Wal-Mart actually sells those now. Fixing to make the cookies with them.
Ahhh, thank you for sharing this recipe! These are def. going to help get me through studying for finals ;) Only wish I found the recipe sooner!!!
I’m weirdly intrigued. How do they taste in comparison to traditional chocolate chip cookies?
Not really the same. These are more doughy and less cookie-y!
Would I be able to use SunButter Creamy?…
Yup! That’d be fine. :)
These were to die for! I made them for my dairy/gluten/sugar intolerant daughter and served among other desserts for a table full of guests. These were gone so quickly! I then notified the guests of the ingredients and enjoyed the oh-so-puzzled looks on their faces.
I had to use carob chips instead of chocolate chips, but nobody even noticed!
Wow, that’s awesome! I’m so happy that you and your guests enjoyed them. :) And that must have been fun to surprise them all with the ingredients. :D Thanks a ton for the feedback and happy Thanksgiving!
Hi Erin, just wanted to thank you for this amazing recipe! I have been dieting for a while, and the problem is trying to deal with sweet cravings! This recipe is amazing and can be used while on a diet too :)
I made my own peanut butter since here in Cyprus I cannot find natural one in the stores, and they tasted so good I could not believe it!! Thanks again!
Homemade peanut butter is best for these, anyway. ;) I never buy natural peanut butter. It doesn’t taste as good as homemade, plus it’s SO expensive! And I’m so happy that you liked these and that they fit your diet! Thanks a ton for the feedback and the rating. :)
I made these cookies yesterday when I was craving a treat, but didn’t want to eat unhealthy. They were perfect! But, I did the following and the consistency was fine. My kids even like them! I used low fat skippy peanut butter ( I didn’t have any of the natural)! I only added about 1 tsp of honey. I didn’t add salt as it was in the peanut butter. I pureed everything up and then added the chocolate chips.. and I did smush them a bit so they would look like regular cookies and perhaps that helped w/the texture. Again, they weren’t oily. Maybe if you add all of the honey it would be oily. Thanks again for sharing this great recipe!! I will definitely be making them often!
I’m so happy that they didn’t come out oily for you! Thanks for the tip on Skippy Natural and using less honey! Awesome that only 1 teaspoon of honey worked. Less sweetener is always better! Thanks a ton for the feedback. :)
Well…I am a pro at making these, now. I make these nearly everyday for lunch — I figure it’s a great amount of protein, and eating them early in the day gives me a chance to work off the fat. LOVE these!!! My family is turned off without ever having tried them, so I get them all to myself! I use sun-butter, stevia drops, and the entire can of chick-peas (instead of less). I also don’t bother rolling them…just scoop them with my 1 inch ice cream scooper. FANTASTIC. I also love to eat a couple prematurely while they are baking — everything has warmed up including the chocolate chips, but they’re more “doughey” than cookie a that point.
Hahaha. Thank you for the awesome comment. :) Every day for lunch?! They’re not exactly the lowest calorie food with all that peanut butter (or okay, sun butter) so be careful with that! ;) Thanks again for the feedback! So happy that you liked them so much. And too bad your family won’t try them. But like you said, more for you! :)
These are SO amazingly good!!! I made them today and had to fight off 2 nine year old boys (my son and his friend) before they devoured the whole darn batch!! I made half a batch with butterscotch chips because my son is allergic to chocolate – they were a huge hit!
I can’t wait to try some of your other gluten free recipes. Maybe the chocolate peanut butter brownies next. mmmmm
Mindy
Hahaha. I love that they ate the entire batch! :D And butterscotch chips?! Oh my gosh. That sounds like the most amazing addition ever! I hope you’ll enjoy my other GF recipes. Thanks for the feedback and the rating! :)
Well, my first batch just came out of the oven. They’re not very pretty, but I used a scoop instead of rolling them. I also used dry roasted peanuts, since the only PB we had in the house was Jif natural, which I knew you said wouldn’t work. I put them in the processor and ground them up as much as possible and added a little water until I felt I had a decent peanut butter consistency. So, they’re not super smooth – more like if someone were to use crunchy PB, I would imagine. Anyway, I and the kids really liked them – hubby, on the other hand, was not fooled. He doesn’t like chick peas and he could still tell they were in there. Oh well – 3/4 isn’t bad. lol
I’m happy they still came out! Check out the link to the homemade peanut butter in the recipe. You can make peanut butter without any water at all and it just takes 2-3 minutes of processing in the food processing. :) It comes out super runny and perfect for these cookies! It’s great that the kids liked them and hey, my husband is the same way about these cookies. ;) Thanks so much for the feedback!
If you don’t have a food processor or Blendtec you can cheat with a Magic Bullet. Blend about 1/4 of the can at once and then mix the dough in a bowl like normal cookie dough.
Thanks for the tip, Christie! :) Happy that that worked for you!
These were hands-down fantastic. Easier and tastier than a regular chocolate chip cookie! I used freshly cooked chickpeas rather than canned, and I WAS eating the ‘batter.’ It was so tasty. I would definitely rather cook dried chickpeas rather than use canned. It’s easy if you just throw them in the crockpot. You don’t even have to pre-soak them! Then you can keep them in the freezer ready to go for hummus OR these awesome cookie bites.
I’m so happy that the freshly cooked chickpeas worked! I have to admit that I’ve only cooked chickpeas once and it was a disaster. Probably because I didn’t know what I was doing! Thanks a bunch for the tip and for the feedback. :)
is it ok to leave out the baking powder? I don’t have any, all I have is baking soda and I don’t want to buy arrowroot or cream of tartar. Not sure why you would need the baking powder anyway. I am trying to cut down on sodium. thanks!
I am so sorry for the slow reply! I haven’t tried these without the baking powder so I can’t say for sure. Did you try it?
Hi! I featured these on my blog today and have linked them here for the recipe & details. I made these on the weekend and were amazed at how tasty they are. Thanks for sharing!
Thanks so much for featuring them and so happy that you liked them! Thanks for the feedback and the rating. :)
I used my Ninja blender and it worked fine. I was a little leery with all the warnings so, my tip, is to warm up the pb! I popped it in the micro for 30 seconds. These taste awesome and they aren’t even in the oven yet!!
Great idea! Thanks for the tip. :)
Hi Erin,
My son has nut allergies, so I’m trying to figure out what I can use instead of the nut butters to give the cookie the same consistency. Any ideas?
Thanks.
Hi there! You can use SunButter. I’ve linked to it in the ingredients list. :) Would that work?
I made them with sunflower seed butter, my daughter loved them :)
So happy that worked out for you! Thanks for letting me know. :)
I made these tonight and love them. Thanks for the recipe!
So happy that you liked them! Thanks for the feedback. :)
is it ok if we use pb2 ?
Yup! Add the water (or however you make it) and use the same amount. :)
Has anyone tried these with chunky pb? I didn’t know if that changed anything or if we have to get smooth?
TIA!
Chunky should be fine! Your peanuts will get chopped up a little bit but it won’t affect the cookies. :)
These were amazing raw and cooked. Totally ate all 1700 calories in one night! Won’t be making these again with no one to share them with!!!
Hahaha. Oh, man. I’m so sorry. At least you enjoyed them, right? :D Thanks so much for the feedback!
Erin, am I missing something…Did u include the nutritional facts? Thanks YUM,
Hi there! You’re not missing anything. I didn’t include the nutritional facts (I personally just try to focus on healthier eating and not calories ;)) But you can take a look at the first bullet point if you want more info about calories. :)
I am wondering if anyone has used the JIF NATURAL or other brand natural peanut butters? Do they work?
I haven’t tried them but Jif and Skippy Natural have added fat and sugar. I don’t think it’d work. :( Try to find one that’s just peanuts and salt!
I just bought Smuckers Natural and according to the label it has no added fat or sugar…just peanuts and salt.
Awesome! I think it’s just Skippy and Jif Natural that have added fat and sugar. :)
Hi,
My daughter and I love garbanzo bean anything and do not eat flour or sugar, So we love these cookies!! However, I did not have parchment paper or a cooking mat so we used a flat cookie sheet. What’s the difference? Would the texture be different if I did use parchment paper?
Can’t wait to try more of your recipes, so glad we found you!
Thanks, Chaos
Hi there! Don’t worry about the parchment paper. :) The texture wouldn’t be any different. I’m just so used to putting everything on a Silpat that I just write it for every recipe. I’m so happy that you and your daughter liked the cookies! Thanks for the feedback. :)
If I wanted to make the dough and freeze it, should I roll the dough into balls first? Or just freeze the dough? Could I throw the frozen balls into the oven and add a few extra minutes to cooking time or should I defrost first? Thank you so much! My mother is vegan and I just discovered a gluten allergy/trying to live healthier and I am very excited about these (and making them for her)!
I would roll the dough into balls first just because it’d be easier that way. And I would defrost the dough first. It shouldn’t take too long! Maybe 30 minutes? But if you’re in a real rush, I imagine putting the frozen balls in there would work too. They might come out oddly shaped, though. :) I hope you’ll like the cookies!
Hello Erin,
I just made these but I don’t have a food processor so I blended the chickpeas by themselves in the blender with a bit of water, and then mixed everything else by hand in a bowl but the dough looked more like cake batter with the water so I mixed in some flour till it was more dough like and they came out great. Next time I will smash the chickpeas up by hand like the person in a previous comment so I don’t have to add the flour. :) Can’t wait to see if my family likes them!
Hi Melissa! So happy that it worked out for you without the food processor. :) I hope that your family liked them, too! Good luck with smashing the chickpeas next time. :)
Hi,
I baked these last night and absolutely love them. I used almond putter instead of peanutbutter to make them healthier.
I think next time I may keep them in the oven a couple of minutes longer.
I brought them to work and people really liked them. They didn’t believe they were made of chickpeas.
thanks!
So happy that you liked them! Your colleagues, too. :) Almond butter sounds like a good sub! I still haven’t tried it but it seems like everyone else enjoys it. :)
These were soooo good!! Love the texture. Very good treat that doesn’t make you feel bad! :)
I have no idea why, but I just found this comment in the spam. Sorry about that! :( I’m so happy that you liked the cookies. Thanks for the feedback!
How much PB2 should be used?
Hi Kristen! So sorry for the slow reply. I’m on vacation and just got internet access on my computer. I’m not sure how PB2 is used but I think people have mentioned that they add water to the PB2 and then measure out the amount of peanut butter called for in the recipe. I hope that makes sense! Good luck. :)
mmmm I made these and they were delicious. I made them in the morning while my roommates were sleeping so mashed the chickpeas by hand and mixed everything in. Still turned out great. I filled a tray with cookies and there was probably 1-2 cookies worth still left of batter, which i just ate with a spoon. SO GOOD! Thank you!!
So sorry for the slow reply! :( I’m happy that you liked the cookies. And so nice of you to mash the chickpeas while your roommates were sleeping! Thanks so much for the feedback. :)
Looks awesome can wait to try them but to be truly Vegan you can not use honey. Ill try them with maple syrup :)
There’s a note in the recipe and the notes about that. ;) Hope you like them!
I just found you /this recipe via pintrest and I just wanted to say thank you soo much for sharing! My 12 year old daughter and I absolutely loved these. I cant tell you how much I appreciate healthy sweets like this. See, I recently started a healthier lifestyle (not diet lol) and I don’t want to blow it or feel like I did when a sweet craving hits. These allow me to indulge, without tons of calories & fat. Thanks ;)
That’s great to hear! I’m so happy you found something to indulge on and that your daughter likes them, too. Good luck with the healthier lifestyle! Thank you so much for your kind comment and the feedback. :)
I’ve been sitting on the fence about these because I couldn’t imagine that they were actually good. Uh oh! They are! Surprise! I actually did like the “dough” (paste?) but from the looks of it, I was the only one. I am fairly certain this could be modified with a chocolate syrup to make a chocolate cookie, no problem. My chips softened quite a bit in my kitchen and my 2nd batch just over-mixed right into the cookie to make a flat out chocolate cookie. Still good! I also was successful using the blender. Thank you!!
Haha. Well I’m happy you gave them a chance! :) And a chocolate version sounds wonderful. I’m happy that the blender worked for you. A few people have mentioned that their blender died with this recipe, which is what the warning is about. ;) Thanks so much for your feedback and rating!
These are lovely!! And even better that they are guilt free!
I was a bit worried when I took the lid off the food processor to scrape the sides, as the chickpeas made the mix smell disgusting! :/
But once cooked, like you say, it’s just chocolatey goodness :)
They’re a bit messy to get into balls but I think I can live with that!
So glad I found this! Thank you! X
Agreed! The smell is nauseating! Especially when you open the can of chickpeas (I don’t like chickpeas so maybe that has something to do with it). Next time you make them, try using wet hands to mix together the balls. That should be easier! Thanks so much for the feedback. :)
So I made these before I read the comments and saw that the chickpeas were supposed to be cooked first. I used them right from the can but they still turned out good. My 1 year old loved them!
Lauren, you did it correctly! If you use canned chickpeas, you don’t need to cook them because they’re already cooked. It’s only if you use the raw kind. They’re super hard so they have to be cooked first (and soaked before that!) I’ll go and edit my other comment so it doesn’t confuse anyone. I’m happy your 1 year old liked them! :)
Hello. I just finished making these cookies and they are delicious !! Thank you so much for this awesome recipe. The only problem I have is that they dont get very hard on the outside. Any ideas? I folowed the recipe and everything.
I’m happy that you liked them! A few other people have said that theirs didn’t form a “crust” like mine so what they do is turn on the broiler for a minute and watch them closely. Supposedly that will work. But I really have no idea why they come out that way for some people! Perhaps a difference in chickpea moisture? Sorry I can’t help more! Thanks a bunch for your feedback and rating. :)
Well, I tried this recipe but cause I was curious about a cookie made from chickpeas, so I bought almond cream that in Spain must be the most similar to almond butter that I could find on the grocery store and I could stand the flavor ( I refused the peanut butter because we’re not very kind to that flavor) so, I followed the recipe bit by bit and it came a liquid dough… I thought that maybe could work and after the oven, It was stuck on the parchment paper. Then I decided that I should be fixing the liquid issue and I added some plain flour ..finally they taste great, even the first batch are broken
I wonder if almond cream is the right stuff. Is it just ground up almonds? Because that’s what almond butter is. It shouldn’t be liquid at all so I’m happy you were able to fix it with some flour! Thanks for the feedback. :)
Hi, the chickpeas have to be like raw and hard or soften? Mmm spanish is my native language so i dont really know if im explaining myself.. Can i put them in warm water before blending?
As much I understood after googleing, I think that the chickpeas must be already cooked, I mean… Try writing “can of chickpeas” maybe that help you. Cocidos de bote
Yes, they must be cooked!
The chickpeas should be cooked before putting them in the cookie dough. Not just put in warm water but soaked for several hours (if the chickpeas weren’t cooled at all).
So I only have a little bit of almond butter (saw that in another chickpea cookie recipe) and pb2 powder.. could I use that instead of natural peanut butter??
Yes, that should work! :)
I just made these and they were delicous. I removed the waxy shell from the chickpeas its much easier to mash and mix and it gives the chickpeas a creamier texture.
Thanks for the tip! So happy you liked them. :)
About how many cookies does this recipe make? I’m wanting to make them for a dinner party and I will need a bunch!
Nevermind I just found the answer – sorry!
It’s okay! Was it enough? :)
Would a Magic Bullet work for this? Has anyone tried it?
I have a nutribullet and it worked just fine.
I made these last week using only 1/8 cup of agave. Definitely sweet enough for me. I loved them so much I had to make them again. Only this time, I forgot to add the agave syrup! Oops! They are still yummy sweetened by the chocolate chips.
Wow, without any sweetener? That’s great! I’m happy they were still sweet enough without the agave. :) Thanks so much for the feedback!
Hi there,
I was just wondering if they still turn out the same if you don’t have a food processor and just mix everything by hand?
I haven’t tried it but I imagine they’d come out with chunks in them since you can’t really grind the chickpeas. Doesn’t sound very good to me. :( Sorry!
I made them without a food processor and they were great! I used a potato masher to mash up the chick peas, which took some time, but it all came out fine! Just needed to use some elbow grease.
Wow, that’s a great idea! Thanks for the tip and the rating. :) I’m so happy that you liked them!
Absolutely love these!! Would you say they are suitable for freezing? Thanks :)
People have frozen both the dough and baked cookies and both seem to work. Enjoy! :)
I saw this recipe of yours on Pinterest last year. They are amazing. I love the combination. I feel it’s more like dough bites. My husband is crazy about these. This is one of his favourite cookies. Plus it’s healthy and satisfying :)
Wow, one of his favorites?! I’m impressed. :) My husband says, “Eww, chickpeas?! No, thank you.” So frustrating! Anyway, thanks so much for the feedback. :)
Well, he does love chickpeas and even when he first heard that were made out of chickpeas, he was shocked. It was when he tried it, he fell in love with it. He ate three cookies at one go. He loved the combo of the peanut butter and honey and would sometimes ask me to add more of them hahhaha.
Ah, I see! I love how enthusiastic he seems about the cookies. :) I wish I could get my husband to feel the same way! ;)
These were super good! My husband gobbled one up before I told him they were made from chickpeas and his jaw dropped when I told him. My kids also loved them. They were great! I love cookies and always feel a little guilty making them. Now I can make these guilt-free!
Haha. I love your husband’s reaction! And I’m SO happy to hear that you no longer have to feel guilty about making cookies. Yay! Thanks for the feedback. :)
These are delicious!!! I plan to save some of the batter and freeze it next time for a midnight snack ;D
Good idea! I’m happy you liked them. Thanks a bunch for the feedback! :)
I’m glad I found this. I had made these a few weeks ago and posted them on my blog, but wasn’t entirely sure where the recipe came from. I have now updated my recipe source to include your website as the originator! Oh, and the cookies were excellent–everyone loved them and thought it was so neat that chickpeas were the main ingredient!
Sorry for the slow reply, LeAnn! I’m happy that you were able to find the source of the recipe and thanks so much for linking to it! And great that the chickpeas didn’t turn anyone off. Thanks for the feedback. :)
Could I use PB2 instead of natural peanut butter.
Yes, that should work!
I, didn’t see anything about being diabetic friendly. But I’m sure they are. Keep the goodie recipe ‘s coming.
Sandra,
Being a type 1 Diabtiec myself, I would be cautious as chickpeas(many beans) have natural sugars in them and 1 serving size would in fact raise my sugar level… However, they are most likely better for(a diabetic)you than regular chocolate chip cookies!!!
Who said they were diabetic friendly? ;) I guess they are if you do the sugar-free version. But I’m not sure about that, just for the record!
Hello!
I just wanted to let you know that I saw these on pinterest a year or two ago, and have been making them ever since. Everyone LOVES them! They never stay around long. Thanks for the great recipe!
Oh no. Sorry I haven’t replied until now! :( I’m so happy to hear that you like the cookies so much that you’ve remade them! Thanks so much for your feedback and sorry again.
These are AMAZING! I made them to bring to a party over Labor Day weekend. I tried them out on my daughter first to make sure they were good enough to bring. I knew I was safe when she asked for another one!! (even after I told her there were chickpeas in them) You are not alone Erin, I like them warm too!
Oh no. So sorry for my slow response, Liz! I don’t know why I didn’t see this comment until now. Thank you so much for the feedback! And I’m impressed that your daughter liked these, even knowing about the chickpeas. And finally – someone who agrees that these are better warm! They’re just so messy and gooey. ;) Again, sorry for the slow response!
My whole family loves this recipe -even our picky daughter who turns her nose up at almost everything ‘outside the box’. I successfully doubled the recipe without harming my food processor.
I’m happy that your picky daughter liked them! :) And great that doubling worked in your food processor. Thanks a bunch for the feedback and rating! :)
I absolutely love these cookies! I have to hide them from my 8 and 15 year old daughters if I want any left! I must have different taste buds tho as my favorite way to eat them is after they have been in the fridge for awhile.(and I even like the raw dough!)
I’m so happy that your kids liked them! And nice idea on hiding the cookies. :) I seem to be the only one who only likes them warm so I seem to be the odd one out. ;) Thanks so much for the feedback!
Hi,
I didn’t read through all the other comments, so I apologize if you’ve already addressed this…
I don’t have a good blender. My first time baking them I had to mash chickpeas by hand with a fork. Any way I can use garbanzo bean flour instead? If so, do you know how much?
Thank you for such a great recipe!
Alex
I don’t think garbanzo bean flour would work. I believe it’s missing the moisture and I don’t know how much liquid you’d have to add in to make up for the loss of moisture. Sorry. :(
Hi! I would like to try these, wondering about using PB2. Would you suggest using it as is, or making it into peanut butter? I see in the comments people use it, just not sure how :-)
Now to get some chick peas!
I suggest making it into peanut butter so that the consistency is the same. :) Hope you’ll like the cookies!
Great cookies!!! I didn’t expect them to taste like a real cookie but, to me, it does!
My 16 month old really enjoyed them! Thanks for a great recipe! I shared with Facebook friends and gave the link to your site.
Thanks so much for sharing the recipe with your friends! And I’m happy you and your little one liked the cookies. Thanks so much for your feedback. :)
This recipe is my absolute favorite!!! It’s my go to when I need something with chocolate and best of all its healthy for you! :)
Aww, I’m so happy to hear that, Ivy! That’s great. :) Thanks so much for the feedback and the rating, too!
I’ve been eating a gluten free diet for about six months and a friend shared this recipe and I had to try it…..
Followed the recipe exactly and then felt that the cookies could have two more minutes…..after mocking their appearance, my fifteen year old son said they were great and inhaled six of them. My daughter also pronounced them ‘pretty good’ though quite rich. I shared the ingredients with neither of them.
Unfortunately, I did not pay close enough attention to Erin’s comments about the cookies……..”they need to be warm”! I think that I might be the only person on the planet who doesn’t like warm chocolate chip cookies, with or without wheat. I’ll give them a try tomorrow (if there are any left) when they are cold…….I really miss chocolate chip cookies :(
Haha. I’m happy that even your 15 year old liked these! And good call with not telling your kids the ingredients. ;) I hope that there were some cookies leftover for you and that you enjoyed them room temperature! It seems that most people like them that way. Thanks so much for your feedback!
Just made these cookies and although I love peanut butter and chocolate chips I was reluctant about using chickpeas ,but was pleasantly surprised! Followed the recipe exactly with the exception of baking 12 minutes versus 10 and they turned out perfectly. I even saved some of the dough and refrigerated so I could have some warm and fresh for the kids when they got home from school. They loved them and are none the wiser as to what is in them…I will tell them another time…shhhhh…Great recipe! Thanks!
Hehe. Good idea not telling your kids! Why ruin a good thing? ;) I’m happy that you all enjoyed the cookies! And great idea to refrigerate some of the dough. Thanks a bunch for your feedback and rating!
These are my new favorite!! So good i have to hide a few from the hubby so i can have some the next day :)
Thanks for the recipe!
Hehe. Nice move! Hiding cookies from the husband is always a smart move. ;) Thanks a bunch for your feedback and the rating!
They are edible, but you can taste the chickpeas. Not my favorite. If I ever make it again I will add bananas too.
I’m sorry to hear that you didn’t like them all that much! I hope the bananas help.
I like the flavour of these, but my cookies came out soggy and super soft after following the recipe to a t and using the maple syrup option in lieu of the honey. Maybe next time I will use brown sugar.
I’m sorry they came out soggy! I have no idea why that would happen. They are super soft but they shouldn’t be soggy. Let me know if you try the brown sugar!
This will be about the sixth time I’ve made these! I think I’ve told everyone I know (and some I don’t) about them lol. They are that good :) Thank you, Erin, for such a great recipe!
Haha. Nice! Thanks so much for sharing the recipes with your friends. And thanks for the feedback, too! :)
Any thoughts on the use of WOW Soy butter? I wanted to make these for family but my nephew is allergic to peanuts, almonds and sunflower!
I’ve never heard of soy butter before so I looked it up just now and it looks similar to peanut butter. I guess it would work! People have been putting all kinds of crazy things in these cookies and they all seem to work. Please let me know if it comes out! Good luck. :)
I made these with WOW butter so that my kids could take them to school. They are definitely more “beany” and the texture isn’t as smooth but my picky daughter couldn’t get enough of them. I prefer them with almond butter but alternate butters work too!
I’m happy you found something your picky daughter likes! As a picky eater myself, I realize how difficult that can be. ;) Thanks for the tip on WOW butter!
Hello!
I am about to start baking this recipe, but I have dry chickpeas (it’s been soaked in water for more than 4 hours), have you tried with it?
Do you know if it works? Does anybody knows?
thank you!
I’m so sorry for my slow reply! I haven’t been at home for 1 1/2 days. I haven’t tried this with soaked dried chickpeas but if they’re just as soft as regular chickpeas, I don’t see why it wouldn’t work. Did you try it out? Were they okay? Sorry again for the slow reply!
Hello Maite,
You will have to cook the chickpeas on low for about six hours till soft. I soak dry chickpeas for 24 hours and cook them in my crockpot (slow cooker) on high. I tried cooking them on the stove once, forgot about them, and burnt them dry so now I use the crockpot! It seems like a lot of effort but these cookies are worth it. Good luck with your cookies :)
hello! I am about to start this recipe, but I have lots of “not canned” chick peas, dry.
I have soaked them for a couple of hours now, do you know it it works?
Has anybody tried?
:)
Oh no. So sorry I never saw this! You have to cook the chickpeas. There are usually instructions on the package on how to do that. :)
These are amazing. Caution… I made a double batch and used my large 10 (?) cup Cuisinart to mix the batter and it broke the motor :-(…. a very expensive batch of cookies. My advice would be to make only ONE batch at a time !
Oh no. I am so sorry to hear that, Mary! I’ve just added a warning not to double the recipe. Thanks for letting me know! Hopefully that’ll save someone else’s machine in the future. I’m happy you at least liked them. :)
These are great! I didn’t have any peanut butter so I made homemade Almond butter and I am in love. Very addicting!!
Homemade almond butter… yum! So happy that you liked them. :) Thanks for the feedback!
Thank you for this wonderful cookie! I am now able To get my chocolate chip cookie fix! Used almond butter, it worked great!
So happy that you liked the cookies! Thanks for the feedback. :)
Hi! I made these today and loved them…though they looked nothing like your pictures :) Mine were a lot darker for some reason. But they were still delish! Thanks so much.
I’m happy that they still came out tasting good! I have no idea why some people have had theirs come out darker (you’re not the first one to say that!) Thanks for the feedback. :)
What would the tastiest alternative be for peanut butter (for someone with nut allergies)?
Thanks.
Sunbutter which is sunflower seed butter tastes awesome and since it is a seed, it is often tolerated by people with nut allergies.
Are you able to use P2B in place of peanut butter?
Just curious if that would work well.
Thanks
Yes, that would work! Other people have mentioned using it in this recipe.
Thanks! I guess I would just use the same amount of P2B as peanut butter.
Just made these with 2tbsp Nutella in place of the extra 2tbsp of peanut butter, and my boys begged me to sprinkle a couple of mini M&M’s on them, they are absolutely delicious!! Thank you!
Oh yum, Nutella + M&Ms! That sounds like a winner to me. I’d be begging for them, too. ;) Thanks so much for the feedback and the rating!
I love these cookies! Next recipe we will substitute the peanut butter with almond butter. We already substituted the agave, honey, or maple syrup and used coconut nectar instead. We also love using Enjoy Life Mini Chocolate Chips which are Gluten Free, Wheat Free, Dairy Free, Peanut Free, Tree Nut Free, Egg Free, Soy Free, Fish Free, Shellfish Free. Four of us had a healthy eating gathering day and this was one of our new treats. Of all the food, it was our number 1 new favorite item! thank you!
So sorry that I accidentally overlooked your comment! I’m so happy to hear that this was the favorite at your healthy eating gathering. And that sounds SO fun! :) I hope you’ll enjoy the almond butter version just as much. Thanks a bunch for your feedback and the rating!
Oh my! These are just as good as they look in the picture – I didn’t quite believe they were going to be but have been delicously surprised! Just a little tip for everyone about to make these for the first time however – don’t be tempted to eat 5 or 6 in quick succession,as they really fill you up!
So sorry that I somehow overlooked your comment! And yeah, that’s a good tip. These definitely fill you up! ;) I’m happy that you found them as good as they look in the picture. Thanks so much for the feedback! :)
WOW, simple amazing…
Thanks, Natasha! Hope you get a chance to make them. :)
I love these cookies!! Erin, you’re a genius! I keep experimenting with the recipe just for variety. I tried them yesterday, substituting 4-5fresh dates (medjool or other ‘squishy’ type dates) for the honey etc. Yum! I’ll always make them this way. I also sub 85% cocoa Lindt bars for the chocolate chips. If I’m feeling really decadent, I throw in a good dollop (~ 2Tbsp) of nutella or carob hazelnut spread. Makes a really fudgie brownie like bite.
Wow, I love your ideas, Deb! They all sound great. Especially the Nutella one. ;) I would have never thought of using dates. Thanks so much for the feedback, ideas and the rating, too. :) So happy that you like the cookies and have been able to come up with so many variations!
Hi Erin,
My friend shared this recipe in full on Facebook and being a fellow blogger, I tracked down the source. There’s MANY folks who have copied your post verbatim and are using your images without the watermark and without credit to you. I thought you’d want to know. :(
I’ll be sharing your LINK
xoxoxo
brett
I used to track those people down and ask them to add a link but it just made me so mad… it wasn’t worth it. Thanks for letting me know! And thanks so much for finding the source / sharing the link. :)
Going to be a stupid question, but to make it sugar free, do I replace the stevia where the honey would be?
It’s not stupid! And yes, take out the honey and use 30 drops of Stevia (this is what I’ve heard from others… I’ve never tried it myself!) Good luck. :)
Does anyone know if they are good after being frozen? I like to make a lot of something and pull them out little by little!
Yes, they are awesome frozen and keep well. I prefer them either heated for a few seconds in the microwave, or directly from the freezer, rather than at room temp.
These are amazing!!! I baked for 10 min as directed then broiled for a couple minutes on high and it gave the outer bit of crispness some people were wondering about but stayed super moist anf fluffy on inside! Thanks for the recipe! Will make again and again!
Interesting! Great idea. I’m happy that that worked out for you! Thanks so much for the feedback. :)
I just made these but used sugar free honey and I also used Jif omega peanut butter. The dough seemed a little runny so I added some soy flour ( not much ) after 10 mins they didnt seem done so I cooked longer almost 17 mins total. They came out great. Next time Im going to use sugar free chips.
Soy flour? Interesting. I’m always surprised by what people put in these cookies and it always seems to work. Thanks so much for the feedback! I hope you’ll enjoy them just as much with the sugar free chips. :)
What in the world is “sugar free honey”? Honey is honey, 100% floral nectar, gathered, processed, and capped by honeybees in the beehive. There is NO sugar in that process. Also, you should never cook honey. When you do so, you kill the beneficial natural enzymes in honey and lose the nutritional value. Here’s a good source of information on honey: http://www.honey.com/
I think sugar free honey is for diabetics and others who can’t have sugar (or fructose or glucose like in honey). I bet if Rachel could have real honey, she would have used it. :)
Yes you can purchase sugar free honey it is sold next to the other honey choices. Sometimes people have to use diffrent options for their own reasons and its great that we all share our diffrent ways of preparing the recipe to help other people enjoy the recipe also. I never care for the lecture I get at times for the ingreidents I or other people NEED to use. Sometimes its not as easy as other people think to use all natural products ect. People have medical issues or allergies that make them alter a recipe.
Don’t be sorry! And I totally agree with you. I found that person’s comment to be a bit rude and unnecessary as well. Sorry that people are jerks. :( I think it’s great that you were able to use your honey sub as a way to enjoy these cookies! Thanks again for your feedback. I’m sure it’ll help other people who need a sugar free version!
Sorry Erin my post below was actually for the question about sugar free honey and I accidently replied to your post. Thanks
I’m getting ready to make these cookies and wondering if I’m supposed to drain the oil from the peanut butter? Can’t wait to try these! They sound terrific.
Stir the peanut butter in the jar to combine the oil and then measure. Hope you like the cookies! :)
Howdy Erin!
I made your chickpea chocolate chip cookies today and
they were a hit with my twelve year old son. I stuck to your
receipe however instead of adding honey, I added sugar-free maple syrup only because my hubby is Type2. It turned out that he was a poop , so the next time
I will use honey instead. I was not expecting them to be so rich and filling! Yummy yummy!!!
Hahaha. I love your use of the word poop. ;) I hope that you’ll enjoy the honey version, too! Thanks so much for the feedback.
Delicious! In your photo, it looks like there is a nice ‘crust’ on your cookies. Mine came out very dough-like and soft all the way around. Recommendations? I followed the recipe to the T. Thanks!
Same here LB… made them this morning, and after 10 mins in the oven I took them out and they still looked like raw cookie dough.
They should still be soft and doughy but not completely like raw dough. The only idea I have to is bake them a little longer until they form a slight “crust.” When you take them out, they’ll have that crust but the inside will still be doughy and not set like a normal cookie.
Thanks Erin! I did leave them in the oven a few minutes longer, they didn’t look like the picture, but they were still yummy. I made them to bring to a cookout, but ended up keeping them at home :)
I’m happy you liked them! I honestly have no idea what you could do other than bake them a little longer. I’ve made these several times and they always come out like this but I’ve seen other people post this recipe and sometimes theirs don’t come out looking the same way. Sorry I couldn’t be more of a help!
I’m sorry if this question has already been asked but has anyone used ‘whipped’ peanut butter?
The only natural peanut butter I keep finding in the supermarkets is crunchy! I assume crunchy can also be used as it will get processed in the blender?
Crunchy would work! And you’re the first person to ask about whipped peanut butter. :) I actually have no idea what that is so I’m off to check it out. Good luck with the cookies! :)
Ummmm thank you Erin for a gorgeous recipe! So quick and easy to make!
Whipped peanut butter worked a treat and mind you, so easy to work with because it’s aerated.
It did come out a little oily but personally, I loved it.
Yum, yum, yum!!
So happy that it worked out for you! Thanks for letting me know. :) And this whipped peanut butter stuff sounds nice!
I just wanted to clarify that these cookies are not vegan. A true vegan will not eat honey!!!!!!!!! But I have made these for my sister who is on a gluten free diet and they are very good! Thank you!!
Check out the last bullet point and the ingredient list. Agave is listed in both for the vegan version. ;) I’m happy that you liked the cookies!
I added a big scoop of 100% whey and a scoop of maca powder to these! Yuuummy!
Ooh, sounds interesting! Thanks for sharing your idea. Now they’re like, ultra protein cookies! :)
Hi,
I was wondering if I could use raw, brown sugar instead of honey, agave or maple syrup, and if so, should I use the same amount?
Thanks,
Michael
The problem with that is I don’t know how much liquid you’d have to add to make up for the loss of liquid in the liquid sweeteners. If you do try, less us know how they come out! :) If this is something you often do (sub brown sugar for liquid sweetener), just use whatever conversion you normally do. I’m sure it’d they’d be great with brown sugar!
I would experiment with adding 100% natural unsweetened applesauce with the brown sugar to get the same consistency as honey. I think it would work out great. You can also finely shred carrots and mix in applesauce to get a good sweet substance the right consistency for cookies and breads. It adds great nutrients without adding sugar. This mixture can also be substituted for oil in recipes too.
Thanks for the tip! It sounds great. I’ll have to try that because a lot of people have been asking how they can use sugar in place of honey. Thanks again!
A friend shared this page on FB and I just knew I had to try it. Wow! They are delicious. I have a terrible problem with a sweet tooth in the evening and these will make it not a problem anymore. I have made them off limits for my husband because he would eat them all at once. Love the recipe and will probably look to you for more ideas. Thank you so much!
Hahaha. I love that you actually made them off limits for your husband. That’s awesome! I’m so happy to hear that you can again enjoy sweets in the evening. I hope you’ll find some other nice recipes! Thanks a ton for your feedback. :)
These were so delicious! I used almond butter and carob chips and they were so yummy. My kids devoured them! Thank you so much for this recipe!
I’m so happy that you and the kids liked them! I’m happy to hear that carob chips worked. Some people complained that they didn’t melt. Thanks for the feedback and rating. :)
Just made these… Used sun butter and the whole family is loving them!! They are ridiculously good!!!
Awesome! So happy that they came out well with Sun Butter. :)
Do you remove the skins from the chickpeas? Some people do and some people don’t. What did you do for this recipe?
I didn’t but some of the commenters have and said they prefer it that way. But I can never taste anything skin-like in my cookies so maybe it just depends on the person. :)
Simply FABULOUS recipe!
Thank you! :)
I’m very particular when making vegan goodies for my great friend, little Annie, who LOVES treats. I used agave & they turn out looking chocolate (no problem there). Since I only have a blender, I pulverized the chickpeas as much as possible, & then mashed them further with my heavy cooking gavel. Worked pretty good. My husband (who doesn’t go for things marked ‘vegan’) seems to like them. I only had 2, but they’re almost gone…..hmmmmmm?????????
Wow, you went to a lot of trouble to make these… the blender and then the gavel. I’m so happy that they came out well for you! And funny that your husband ate almost all of them. ;) I hope your vegan friend will get to try a few. Thanks so much for the feedback and the rating!
Made the chocolate cake recipe with Chickpea (Garbanzo) base. Delicious! No clue as to the garbanzos being in there!
Cake or cookies? I’d be interested in seeing the cake recipe. ;)
Was so excited to try these dough bites and was not disappointed. Totally delicious, warm and yummy. Both my daughters loved them (ages 22 and 17). We love chickpeas and chocolate and were happy to have a gluten free option that was healthy, yummy, and full of protein. Can’t thank you enough for all your effort and imagination. The leftovers were zapped in the microwave and were good as new. Will make them over and over.
Thank you very much for your nice comment. It was a lovely way to start the day. :) I’m so happy that you and your daughters enjoyed the cookies! I agree – microwaving does a world of good for these! And thank you for the feedback and the rating. I really appreciate it! :)
I just made these after my three year old Grandson Liam Skyped me to show me his finished cookies he helped Mom make. He said he loves them.He has a dairy allergy. Well I can see why. You would never know that chick peas exist in these cookies. This is my new favourite healthy cookie recipe. I have shared it so many times already with friends.This is a great recipe for children as well as adults. Thank You for a Great Recipe. Dianne H.
Aww, that’s so sweet that your grandson Skyped you about his cookies. :) I’m so happy that you and your grandson enjoyed them! Thank you very much for sharing the recipe, the rating and the feedback. I really appreciate it. :)
I just made the batter for these and it’s really runny. I followed the recipe to a T so I don’t know what went wrong. There’s no way I can form it into balls. Any suggestions?
Hmm. You’re the first person who has mentioned a runny batter. Were the chickpeas drained well? There’s nothing in the recipe that would cause runniess so I’m afraid I have no idea what that could be. I’m sorry it didn’t work out for you!
These are our new go-to treat. Don’t even mind them when they’ve come to room temperature. But, heating in the microwave is best. Great recipe!!
I’m happy that you like them! And I agree that microwaving them is better. :) Thanks for the feedback!
I added 1 cup of quick oatmeal and pressed them down with a fork like regular peanut butter cookies- I thought they were better.
I’m happy you liked them with oatmeal! Sounds interesting.
Crazy question but anyone know the nutrional info for this recipe? I would love to know.
Did anyone figure out the nutritional info? Trying to change my lifestyle to be low carb and I am not sure about these. I know Chickpees are high but also have a lot of protien. Any info would be great. Thanks!!
I just made these too and I will be keeping them as the go-to sweet snack in my house. I am also wondering about the nutritional info for these as well. Thanks for the great recipe!
Using the recipe analysis at
https://www.caloriecount.com/cc/recipe_analysis.php
Per Serving (14 Servings)
Calories 193
Calories from Fat 80
Total Fat 8.9g
Saturated Fat 2.6g
Cholesterol 1mg
Sodium 24mg
Total Carbohydrates 21.8g
Dietary Fiber 4.1g
Sugars 10.7g
Protein 7.6g
Add cocoa powder? Healthy chocolate cookies. Yumm
Sounds good! :)
Just made these Vegan and Wow just Wow!! I can’t stop eating these. They are going to be my new go to cookie.
Haha. I’m happy that you enjoyed them! Thanks for the feedback. :)
Has anyone made these with white choc chips, as I am allergic to cocoa, so cannot eat normal choc chips?
Am really looking forward to trying with white choc chips, I guess they will be the same…….
White chocolate chips would work fine but they might not melt the same. But they should still taste good! :)
I tried them with Stevia and Cacao Nibs. I don’t recommend the Cacao Nibs because, they don’t melt :(. I too found peeling the chick peas better….I simply lightly “scrubbed” them with the paper towel I used to dry them and the peel slid right off them! I will try them again with real choc chips as you recommend….
Sorry your cacao nibs didn’t melt! I’ll add that to the notes section. Thanks for the tip!
If I use my Viamix, would I use my dry bowl or liquid?
I honestly have no idea. The dough is like a thick paste. It won’t be runny at all so I guess the dry one?
The cookies look nothing like they do in the images above. The chocolate chips are supposed to melt but for some reason they didn’t. The cookies are ok, just to much peanut butter.
I’m afraid you need to find another brand of chocolate chips if yours didn’t melt.
Made these last night. I had my husband and all the kids have one. My littlest absolutely loves them. Hubby and two oldest just say that they are ok. But this morning, my three youngest are eating them cold, and loving them. I messed up the recipe and added the chocolate chips too early. Apparently to some people that doesn’t matter.
Hehe. I’m happy that they worked out in the end! And I’m happy that the chocolate chips didn’t hurt your food processor. I’m always paranoid about that! Thanks so much for the feedback. :)
Just made my first batch of these cookies and they are delicious. I substituted Agave sugar for the honey but followed everything else.
Would definitely make again!
I’m happy that you liked them! Thanks for the feedback. :)
I just wanted to share that I did make those cookies with chickpea flour (I didn’t have whole chickpeas in my pantry) and they came out nice and chewy and held form. I used a combination of chickpea flour, almond meal and some flaxseed meal as a binder. Here is the photo :)
https://www.facebook.com/photo.php?fbid=10100443048514035&set=pcb.10100443048708645&type=1&theater
Thanks for sharing! I’m happy that they came out for you. And wow, they look totally different. Interesting! :)
I made these and used unsweetened almond milk and about 4-5 tablespoons of xylitol in place of the honey. They are WONDERFUL!!! Thank you for sharing!
I’m so happy that xylitol worked out for you! :) How much milk did you use? If you let me know, I can add make a note in the recipe about it as a low carb version. Thanks so much for the tip and the rating! :)
What was the almond milk in place of?
Wondering about ur substitute for baking powder. I have used the cream of tarter and baking soda for years because of the aluminum. Why do you suggest arrowroot in addition. I am not familiar with it. Thanks
I use regular baking powder but have read about this sub for grain-free baking powder. If you use cream of tartar and baking soda with no problem… use that! :)
Seriously, These are the most amazing cookies ever!!! kids love them, and loved the dough!!! THANK YOU!!!
I’m so happy to hear that you and the kids liked the cookies and the dough, too! I don’t have kids but I imagine it must feel nice to give them something dessert-like that isn’t *too* bad for them. :D And thank you for the review! :)
How many people really own a food processor?! I don’t! Is there any other way to make them?
Erin says that this will kill your blender, and if you’re not careful it probably would, but I’ve made them successfully 6 times now (her recipe twice and other variations 4 times) in my Oester blender from Walmart and it can do the job. I find that I have to stop and stir with a rubber spatula every 10-30 seconds depending on what ingredients I’m using. It takes a bit longer, and it’s noisy, but it works for me.
It helps if the chickpeas are a bit overcooked because they’re softer that way (if you use canned from the store, cook them before blending; if you use dried, boil them for 1.5-2 hours after rehydrating rather than 1 hour). It also helps if they are room temperature; refrigerated beans are firmer and harder on the blender.
As soon as I have the opportunity, I’m going to get a food processor because I can see TONS of uses for it. However, my blender has done well in the interim. Good luck!
I just used my ninja blender, stopped once to scrap sides after a minute or so. I could tell it taxed it slightly. but it came out fine and the blender still works. I made my own peanut butter earlier today, and used that, the recipe said if you use a blender it could take up to 8 minutes. i think it took my blender maybe 3.
Thanks so much for this recipe – I’ve made them about 5 times now! Because of your tip to eat them hot, I’ve been making them into balls and then keeping them in the fridge covered in cling wrap. I’ve found they taste more flavoursome after being in the fridge for 1 or 2 days – maybe because the ingredients soak into each other? I’m using bought peanut butter so maybe it needs a bit longer for the flavour to come through?
Wow, I’m happy that you enjoy them so much, Kirsten! Do you mean that you keep the uncooked dough in the refrigerator and then bake them, and then they’re more flavorful than when you just bake them immediately after mixing together? Sounds interesting! A lot of normal chocolate chip cookie recipes recommend chilling the dough for a few days so maybe the same thing is happening here. I’ll have to try that out! Thanks a ton for your feedback and the rating! :)
Yep – I’ve been putting the uncooked dough balls in the fridge and then baking them when friends come over. They always seem to taste better than when I bake the first batch straight after mixing. I’m on maternity leave so it’s too dangerous to be baking the whole batch at once even if I tell myself it’s just chickpeas :)
Ah, okay. That makes sense! And they are just chickpeas but peanut butter isn’t exactly a low calorie food so it’s a good system you have. ;) I’ll definitely refrigerate some of the dough next time. Thanks for the tip!
I just want to say these are insanely delicious !!! I love love love chickpeas so cold warm frozen this recipe is delicious either way!!! I wanted to share if anyone didnt know if you peel the chickpeas first ( I do this with hummus too n it’s great ) it makes for the creamiest smoothest batter !! Thank you for a great recipe !!! I will be making again n sharing with everyone this great recipe !
Yay! I’m so happy that you liked them, Janelle! Thanks for the peeling trick. Sounds like a good idea! And thanks a ton for your feedback. :)
For anyone in weight watchers or looking for an even lower fat version, I substituted the peanut butter with PB2. I made an equivalent amount. Makes the bites only 2 points plus each!
Thanks for the info! And thanks for the rating, too. :)
Holy cow! These cookies are amazing! I went into this recipe like it was an experiment, but they rival any traditional cookie recipe in taste! I used 1/2 c PB and 2 T almond butter and half chocolate chips and half PB chips. DELISH! Highly recommend the recipe! Thanks for sharing!
Peanut butter chips?! Oh yum! How has anyone not tried that before?! Thanks for the idea. :) And thanks a bunch for the rating and the feedback!
Just made these tonight with homemade peanut butter-they were very good and will make again. :)
I’m happy you liked them! :)
These seem like they would be the perfect midnight snack! I need to try them! (:
I hope you do try them! Let me know how they come out if you give them a try. :)
These were tasty, but I cooked them an extra 5 minutes. I thought they tasted better cold than warm, since then the chocolate taste was stronger – when warm the peanut taste dominated too much. I used dark block chocolate cut in large chunks.
Well I’m happy you enjoyed them cold! That’s great. :) And chocolate chunks sounds great. That’s what I used, too! Thanks for the feedback. :)
These look really delicious? Can I use chickpea flour? and if so, how much is needed?
Nope, like I said in the post, that won’t work. I hope you can find chickpeas! :)
Never have used natural PB…I noticed oil floating on top in the jar…do you pour it off then scoop and measure…or mix together then scoop and measure? Was hoping someone had this same question when reading the comments…these look amazing!
Hi Gayle! The oil at the top is completely normal. Mix it together first and then measure. I hope you’ll enjoy the cookies! :)
I saw a picture of these on instagram and asked for the recipe and was lead over here. I have always been skeptical of chickpea cookie recipes but I had ALL the ingredients and no sweets to eat so I figured why not. SERIOUSLY the most amazing cookie I’ve ever had. I used agave nectar. Completely vegan. YUM YUM YUM! Thank you! This is a keeper for sure.
Wow! Thanks a bunch for your very positive feedback. :) I’m so happy that you liked these cookies and who wouldn’t be skeptical of chickpea cookies? They’re just weird. ;) And thanks for the rating, too!
These are amazing. I totally disagree that they aren’t yum while still uncooked. In fact I make a double batch then I cook half. The rest I make into much smaller balls and put in the fridge or freezer. My kids LOVE them!!!
I’m so happy to hear that you and the kids like the cookies! And also that you like them uncooked. I think it’s just the chickpeas… it messes with my head a little. ;) Thanks a ton for the feedback!
I’ve made 5 times now and because I don’t eat sugar have substituted Splenda, stevia and xylitol along with sf choc. Splenda seems to be the best – others give me too much has with the chickpeas too. These are best right out of oven. Ok warmed up in microwave too but best right out of oven!! Thank you.
I’m happy Splenda works out well! Do you use the type that’s cup for cup or another type? Just so I can add it to the post. :) Thanks for your feedback!
Hello,
The thing is I do not have a food processor. Just a Vita-mix blender (It was made in the 70’s and is still going strong.) and a Magic Bullet. So I wonder if I can use one of these to make your cookies. I know my Vita-mix can make bread dough and Ice Cream.
A Vitamix would be fine! I mentioned Blendec in the post but a Vitamix is pretty much the same, right? :) So give it a try! Let us know how it comes out.
I am diabetic. Wonder if these would work with imitation
honey.
I haven’t tried it but I don’t see why it wouldn’t work! Let me know how they come out. :)
Can I use Smart Balance organic peanut butter on this recipe? What brand of natural peanut butter did you use? I can’t wait to try, they sound amazing, I’m curious about the chickpeas since I’ve never had them with cookies!
You should use a kind that just has peanuts and salt. The people who used the kinds with added fat (like Smart Balance, I checked the label!) said that they came out oily. I used homemade peanut butter. Just toss the peanuts in the a food processor and let it go! https://www.texanerin.com/2012/01/how-to-make-homemade-peanut-butter.html Hope you’ll like the cookies. :)
Unbelievably good! Thank you so much for a recipe that satisfies the sweet cravings without so much of the guilt!I’m feeling like a domestic goddess with all the peanut butter (and any other nut that I can now find for that matter) making and super healthy cookie baking!:-) LOVE IT.
Hehe. I love that you feel like a domestic goddess! That is awesome. :) And so happy that you liked the cookies, too. Thank you so much for the feedback!
How do you store them after baking? Do they need to be refrigerated or can they be kept at room temperature?
Sorry, Therese! I seem to have accidentally missed your comment. You store them covered at room temperature for up to 1 week. Hope they came out well! :)
I rarely like “health” desserts (except fruit) but these intrigued me. They were SO good! I even loved the dough (but I LOVE peanut butter). I better not make these too often or I’ll be in big trouble. Thanks for the recipe – it really exceeded my expectations!
Yay! I’m so happy to hear that. Thanks a bunch for your feedback and the rating! And most people seem to like the dough. I’m just weird, I guess. ;)
This is the first chick pea recipe that I have tried that actually worked!! My 9 year old granddaughter loved them and so did hubby! May I post a link to this recipe on my blog?
I’m so happy to hear that, Vickie! :) Of course you can post a link to the recipe! If you repost the recipe, please reword the directions in your own words. Or you could list the ingredients and just link to this post for directions if that’s easier. Thanks so much for asking! :) People rarely do that. And thanks so much for your review and rating!
omg!! these cookie bites are great! a nice treat
Yay! Happy that you liked them. :) Thanks for the feedback and rating!
And she does it again!!!
Can thbey be frozen?
In refrigerator, how long should they last?
Gracias.
They can be frozen. Other people have said that they freeze them after baking and then reheat them in the microwave! In the fridge, I’d say they’re good for at least a week. Hope you like them! :)
My dough lasted in the fridge for over a week (about 12 days I think). Every day I was nervous when I opened the container to see if it was still good, but it survived until the end. Next time, I’ll definitely ball them up and freeze them just to make sure they don’t go bad.
These are fabulous. Who knew? I’ve made them twice now and love them!!
Yay! So happy that you liked them. :) Thanks for the rating!
OMG I’ve been looking simply everywhere for gluten-sugar-milk free bake recipes which actually sound appealing to make and then eat!
And, as I love peanut butter and chocolate, I’m definitely going to try this, thanks so much!
Got here via Facebook :)
I’m so happy that you found the recipe! I hope you’ll enjoy the cookies. :) And gluten, sugar, milk free is indeed a hard one. Gluten and dairy free? Okay. But sugar free? It’s a little difficult. Let me know how the cookies come out! :)
Why do the pictures look like there is jam in these?
All I see are chocolate chips.
What should they be like when they come out of the oven? I used maple syrup. They seem VERY soft and I am not sure if they should be more dough like. My tongue is a little tingly so I am not sure what that is about either.
Thanks
They should be very soft and not set like cookies. That’s why they’re called cookie dough balls and not cookies. I have no idea why your tongue would be tingly. You’re the first one to mention that.
I’ve been planning to try this as it sounds delicious, just a quick response to the person above – just make sure you don’t have an allergy to chic peas (possible with tingly tongue. They are a legume, like peanuts, and allergies to chic peas are not uncommon. That’s not to say they’re not a great food for those who aren’t allergic. I’m coeliac so pretty aware of food allergy issues
Hi, what temp do you bake these at?? I’m going to make them at the weekend:)
350 degrees
Look at the first line of instructions. :) Hope you like them!
I love these! The first time I made them I was at someone else’s house and we were 3T shy on peanut butter. So we threw some lightly salted roasted sunflower seeds in the food processor and went with that. Then, she had no honey. So we used sugar free syrup (eew!) they came out alright. Her food processor was an immersion blender attachment. It started smelling funny, so we stopped using it. They could have been smoother, for sure, but they were good!
The second time I made them I used the entire can of chickpeas, added 2T peanutbutter (3/4C total) added two big handfuls of multigrain cereal (oats, barley, wheat, and rye) 3T powdered buttermilk, 2T PB2, 1/2C frozen spinach, and 1T cocoa powder. I didn’t measure the chocolate chips. I blended everything except the cereal and chips. They’re green, for sure! The cocoa did not cover up the spinach! But they’re tasty! I’m convinced there’s nothing you can’t put in them! They’re firmer than the plain recipe, but still soft when fresh from the oven. I like them chilled better than room temp. My kids (4 & 6) LOVE THEM!!! :) Thank you! These are so simple and quick! I love them!!! :)
That first version sounds… not that appetizing. ;)
And whoa! Your second version. Cereal, buttermilk, and spinach?! That is certainly creative and even more healthy than the original. :) I’m happy that they worked out! And awesome that the kids like them, too.
Thanks so much for your feedback and rating! If I could, I’d give you an award for “most creative” chickpea cookie adaption. :D
Found this when people kept posting it on Facebook. I am so pumped to make these! I would have never thought to use chickpeas!
I’m happy you found the source of the original recipe! Yay. I know people have been having problems with that. I hope you’ll enjoy the cookies. :)
Ok, so I really don’t like peanut butter of any sorts, is there anything else I can use?? Nutella maybe??
There are two alternatives listed in the ingredients. Almond butter and sun butter or any nut butter you like.
I created a Nutella version here: http://cookieswithfriends.wordpress.com/2013/07/07/healthy-chocolate-chip-cookie-dough-bites-pb-and-nutella-flavors/
It’s not a 1 for 1 substitution because they would be way too sweet. Enjoy. (Erin’s recipe has been such a HUGE inspiration for me. I’m still creating new variations!)
Can you use plain hummus instead of grinding the chickpeas?
I’m thinking that won’t work unless the hummus has nothing in it except chickpeas. And even then, I’m not too confident that it’d work.
Made these last week without the honey. They were edible but not fantastic. Today, determined to love these cookies, I noticed there WAS a sweetening ingredient and followed the recipe, line by line: SUCCESS! They are fabulous and will now be in our regular rotation of cookies. Thank you Erin :)
Forgot to mention I used crunchy peanut butter since I like cookies with crunch- so good!
Nice! I don’t normally like cookies with crunch but here it sounds good. :)
Hahaha. Yup, the sweetener is pretty important if you want them to taste good! ;) I’m surprised that you tried them again after not liking them the first time. Good for you! :)
My husband and I cannot have legumes..Do you know if substituting canned chickpeas with canned pumpkin would work? Or would we need to add something like coconut flour or tapioca flour to firm the cookies up?
I’ve never tried substituting chickpeas with pumpkin so I’m afraid I don’t know what you’d have to add in and how much to firm the cookies up. Sorry about that. If you do try, please let us know how they came out!
Do you think you could use organic Almond butter instead of peanut butter??
Yup. It’s listed in the ingredient list.
Thanks for this great recipe! I’ve pinned it to my Gluten-Free Recipe board on Pinterest with full credit and of course the link back here to the recipe. Yummmmm!
Thanks for pinning and happy that you liked the cookies. :)
I just wanted to drop a note – I’ve seen a lot of people passing your recipe and photo around on Facebook without any credit or link back to your site here, and with the watermark cropped out of your photo. It seems as though some “Like Farmers” on Facebook are using it without any regard to your work putting this yummy looking recipe together.
Thank you SO much for that link! I contacted that woman and she’s removed the instructions and instead added a link to this post. A lot of readers send me these links with 50,000 shares… even 300,000 shares… but when I search for them myself, I find someone with 2 shares or 9 shares. I’m not finding these huge “Like Farmers” on FB. So if you by chance come across another one with a ton of shares, please let me know! I would really, really appreciate it. :) Again, thank you so much!
No problem – happy to help! Sometimes I know it’s an honest mistake by people who just don’t “know better”, and in that case it’s great when we can maybe help them understand why it’s best to just link and not copy and paste :) And in the case of the actual Like Farmers, hopefully shut them down too. BTW, I’ve started up a Facebook group for food bloggers to network and help each other out on this topic – the link is in my website url if you are interested.
But some of those people are just plain nasty and mean. :( Thanks for adding the link to the group! I’ll check it out tomorrow. :)
I CAN’T WAIT TO MAKE THESE!!!! Today :)
I hope you LOVE them! :D
These are great. I’ve made them twice. The first time with home made peanut butter. The 2nd time home made Chocolate peanut butter’ so I left out the cho chip. Tasted great! will be sharing!
Oh man. I have homemade chocolate peanut butter in the fridge and never thought to use it here! You’re genius! Thank you for the idea and the feedback. :)
What can be a substitute for peanut butter?
In the ingredients list, I list SunButter Natural or almond butter.
question. how long do you bake them there is no time on it.
Step 3 says to bake for 10 minutes.
My friend posted a link to this on FB and I just cooked a batch. Wowsa, seriously Yummo! I even liked the raw dough taste. The thing I changed was I made my own chocolate with some raw cacao powder, agave and cacao butter and coconut butter. let it cool and stirred it through the mix. I also added a little cinnamon and all spice. Had almond butter so used that – this is some kinda dream come true. a healthy cookie that is melt in the mouth devine – thank you so much
Your own chocolate?! That’s pretty impressive. I’ve got to try that one day. :) Really interesting and nice changes you made here. It sounds kind of autumnal. Lovely! :) Thanks so much for your feedback and I’m happy to hear that you liked the cookies!
I want to try these so bad, but I will have to use carob drops instead of chocolate drops. I did not see any posts from anyone who used carob drops instead. Do you think this will work??? I may have to just try it and let you know how they come out. (I am allergic to chocolate – tragic, I know!)
Hi Karlene! Here’s someone’s comment from June 18: “I made these with homemade almond butter, carob chips and used agave instead of honey. It was fabulous! I have to make myself quit eating them. I put in freezer and take them out when needed to cook. I keep taking them out of the freezer! Thanks for this recipe.” So at least we know carob chips work. Good luck! Hope you’ll like the cookies. :)
I made them without chocolate and tried the dough before baking. Neither were boring or lacking in taste. Thanks for the recipe, it’s something I feel happy to give my son for snack, loaded with good stuff and he begs for more. Next time, chocolate chips. I just couldn’t get the ones I use and my husband hates chocolate so I omitted. Hubby didn’t care for cookie anyway so chocolate next time.
Well. This is kind of weird to say but I’m happy your husband didn’t like them! These are SO much better with chocolate and I think you and your son will enjoy these even more with the chocolate. ;) I’m happy to hear that you enjoyed them, though! Thanks for the feedback. :)
To this recipe I added 2 teaspoons of ground flaxseed and use Dominican vanilla they were fabulous!!
Good job on making the cookies healthier with some flaxseed! I’ve never tried Dominican vanilla but it sounds wonderful. :) Thanks for the feedback and for the rating! So happy that you liked them. :)
These are AMAZING! They are now our family’s go to recipe for ccc’s. And everyone we’ve made them for love them too! Thanks for posting! LOVE LOVE LOVE healthy, non healthy tasting treats like these!
Thanks so much, Rita! I’m thrilled that you enjoyed them and that they have even taken the place of regular ccc’s for you. That’s awesome! Thanks a bunch for the feedback and your rating. Much appreciated! :)
How many calories per cookie depends on how many cookies. When I made it there were 14 cookies and that’s 144 calories apiece. Your mileage may vary. Also I made it with regular pb because I didn’t see the note until I was done. They turned out fine for me, extra gooey like I like. Great recipe!
I’m happy that the cookies came out with regular peanut butter! :) The only people who said that these were oily also said that they used regular peanut butter, so I added that note. Good to know that it works with some brands. :) And thanks for the calorie info and your feedback!
I made these last night and enjoyed them warm. I followed the recipe exactly, except for forgetting the pinch of salt and making 13 cookies instead of 14. I had to cook them for almost double the time before they sufficiently cooked. Any ideas why that might be?
Well, they never become cookie like. They’re more doughy, which is why perhaps you thought you should bake them longer. Or were they still doughy after you finished baking them? I’m happy you enjoyed them! I wish I had a more definite answer for you.
These were delicious! I was skeptical at first…..but my kids BEGGED me for more (and they both HATE beans)!! Wonderful recipe! Thank you for sharing!
That’s great to hear, Rachel! I’m so happy that your bean-hating kids enjoyed the cookies. And hey, who wouldn’t be skeptical of these? ;) Thanks for so much for feedback!
JUST WANTED TO LET YOU KNOW THAT I LOVED THESE COOKIES SO MUCH I HAD TO MAKE A RECIPE REVIEW ON THEM A-SNAPPLE!
SO CHECK ‘ER OUT HERE: http://veganvoodoo.tumblr.com/post/55489114774#notes
:D
Again, thanks so much for this amazing creation! You rock!
Thanks again, Becca! Love your style. :D
HOLY. EFFING. EFF.
You did it. You made the BEST chocolate chip cookie recipe IN THE WORLD.
THANK YOU SO MUCH.
Now I can sleep with a full belly and a full heart.
Bahaha. This is the best comment ever! Thank you. :) I went and checked out your review but can’t leave a comment because I don’t have Tumblr (or maybe it’s not even possible… I’m clueless with Tumblr) Anyway, awesome review! So happy that you liked them and hey, 10:45 is never too late for cookies. :D Thanks again and thanks for the rating, too! Oh and your rename is definitely better. :)
Thank you for the recipe. I was really excited to try it, as I have made other bean based cookies, with success. Turns out I didnt have any garbanzo beans in my cupboard, but used Butter Beans instead and almond butter. I cant compare them to the original recipe yet, but they tasted great! Will be making these again. I like the simplicity!
I’m happy that the butter beans and almond butter worked out for you! :) Thanks for letting us know. And thanks for your feedback and the rating!
Was skeptical but tried them. Glad I did! They were very yummy! Thanks for the recipe.
So happy that you liked them! Thanks for the feedback. :)
I just made these, and they’re WONDERFUL…. While warm, they were as satisfying as a “regular” cookie.
Agreed! Now if we could just find a way to make them “regular” cookie like even when cold. ;)
I just found this site I am going to try as much as I can .
Well I hope you’ll enjoy the goodies. :) Let me know how they come out!
This recipe is making the rounds and it took me a while to find your site, but I’m guessing that you are the originator of this recipe? It looks amazing and I can’t wait to try it!
Oh no. I didn’t mean to overlook your comment, Julie! So sorry. Thanks so much for taking the time to find the original recipe and not just relying on the copy and pasted version which seems to be floating about. :) I hope you enjoy the cookies!
These were wonderful! I added about a tablespoon of lemon zest which made them taste a bit fresher. I also ran out of peanut butter, so i replaced it by tahini and it worked. Thank you for the recipe!
Lemon zest and peanut butter? Interesting! And awesome that the tahini worked out, too. Thanks a bunch for your rating and the lemon zest / tahini tip!
Ohhhhhh my goodness! These are fantastic. My little three year olds gobble these protein cookies so fast (ok, so do i). I love the fact that I’m serving my kiddies a healthy alternative to a Nestle Tollhouse. Thank you for helping me feed my family delicious wholesome goodies.
Aww. That’s so nice to hear! I’m happy that your family enjoys them. :) Thanks a bunch for the feedback and the rating!
I want to make these with regular white or brown sugar any idea how much to use/if it would work?? Don’t care about sugar is unhealthy just want to make a vegan cookie with no agave, blek.
I’m afraid that I don’t know. I’ve never tried and I don’t know how much liquid you’d have to add. You can use maple syrup instead of agave! Or 30 drops of Stevia.
Frances, there are a couple possible solutions to substituting sugar for honey in baking. You’re going to have to test them to see what works though. Some people recommend replacing the honey with an equal amount of brown sugar. If that throws off the moisture content too much, another possibility is to use an equal amount of simple syrup in place of the honey (try the rich simple syrup found here http://tinyurl.com/5tq8vk ).
Thank you so much for this recipe! It’s been a huge inspiration. Since I’ve been forced to eliminate wheat and corn from my diet due to new sensitivities, I haven’t been able to have cookies (and gluten free baking is way down on my priority list). These satisfy my desire for sweets and I love the amount of fiber and protein they contain!
I created a Nutella version based on your recipe. ( http://wp.me/p2N4v8-6f ) I’m also working on a cranberry white chocolate version, a chocolate peanut butter (Reese’s) version, and an oatmeal version (with raisins, chocolate chips, or both). Thanks again!
No cookies?! That stinks. I’m happy that you found these. :) I’m going to go check out your version! I’ve also been working on different versions but none of them are as good as the original. My oatmeal raisin version was SO bad that I had to spit it out. So I hope you can come up with something!
I really hope that you like the Nutella version. As it turns out, the Nutella cookies are really good with white chocolate chips too! I’m excited to know what you think of them.
I’m excited to try these tomorrow, but I’ll being using dried chickpeas (soaked overnight) as the sodium in canned ones is so high – no matter how much they are rinsed. Thanks for sharing:)
I do the same, but I found that I still needed to boil them to soften them up more once they were done soaking. Otherwise, when I tried to puree them they wouldn’t quite become completely smooth.
Beyond description, out of this world, absolutely awesome!!! I have been making these for a few weeks, and we can’t get enough of them. My husband, a true chocoholic, calls these his favorite dessert. Thanks much!
His favorite dessert? That is amazing to hear! Especially from a chocoholic husband. :) Thanks so much for the rating and the feedback! And I’m so happy that you liked them enough to make again and again. :)
Took some figuring out re net carbs, but for anyone counting carbs, I guesstimated approximately 7.5 net carbs per cookie and this was using liquid stevia in place of the honey or aguave and 74% dark chocolate cocoa chips. Would be way too high in net carbs using anything else. This would be an occasional treat for sure and sure looks yummy.
Thanks for sharing, Sharron! I’m surprised by how many carbs there are even after subbing stevia and such dark chocolate. But like you said – it’s a treat. :)
Made this recipe twice I the last three days!! Everybody, including my picky kids, loved them!! Thank you so much for some great recipes. I am currently dairy and wheat free so it can be tough finding yummies to enjoy :)
Just wanted to give some alternatives in the recipe that I have tried seeing as we are making these what seems like everyday! I replaced the extra 2 tbs of peanut butter with coconut butter and I peel all the skins off my chickpeas for a smoother cookie. Thanks :)
Oh and another great comment from you! That sounds AMAZING. I just got some Artisana coconut butter and this sounds like a perfect use for it! Thanks so much for the tip. And again for the rating. :D
Wow! So you’ve made them a lot it seems. :) I’m happy to hear that you all enjoy these! I have to admit that I’m awful with the dairy-free thing but I’m going to try harder to work some more dairy-free yummies onto the site. :) Thanks a ton for the feedback and the rating!
I want to try these but am deathly allergic to honey. Can I substitute stevia for the honey?
You can use the alternatives listed in the recipe or 30 drops of Stevia.
This cookie was absolutely delicious, thank you so much for sharing it! I have to respectfully disagree with you, though, these DO taste wonderful cold, too. Also we inhaled half the dough before it made it into the oven! :-). I baked them 2-3 minutes longer, I guess baking time might vary depending on the type of oven you have. Again, thanks for this recipe, it will definitely have its place in our family cookbook. Wish you the best in all you do.
Thank you for your very nice comment! And hehe. A lot of people have said the same about eating them cold. I seem to be the only one who dislikes them that way. ;) And you liked the dough, too?! That’s just awesome. I’m so happy that you enjoyed them! And thanks a bunch for the rating and the review. :)
I don’t have a food processor can I use a blender?
I don’t see why not. It may just take longer to blend up the chickpeas.
OH MY GOODNESS! We absolutely loved these. The kids & hubby devoured them. They will definitely become a regular in our home. Thanks for sharing!
So happy to hear that your entire family enjoyed them, Renee! Thanks a ton for the review and the rating. :)
Do you take the skin off the garbanzos?
You don’t have to but some people have said they do it that way.
thank you!!
You’re welcome! Hope you like them. :)
So what are the nutritionals
Any nutrition info on these?
Just made these up today and they are wonderful! I never thought something so healthy could be so ooey goey! So, for the low down, I used the almond butter because it was what I had all natural from Trader Joes — but my dough was a little thin/runny which I think is because the almond butter was pretty runny, so I added in about 1/4c. gluten free flour and 1/2 tsp of xanthum gum, this keeps the cookies together nice since their is no gluten in the beans. I added some pecan pieces to the second batch. All were yummy and I plan to freeze and keep them for treats for me and the kiddos! TYTY!
And thank you for the review, Tina! I’m happy that you liked them and adding the extra flour sounds like a good move. :) Thanks for the tip! I know it’ll help others who want to use almond butter, too.
YUMMY! Great idea and great recipe. I even love them straight from the freezer. Thanks for the creation.
So happy that you like them! And straight from the freezer?! Wow. That’s great! Thanks for the feedback. :)
This look fabulous! Do you have an idea of what the nutritional value is for these?
People in the comments are saying anywhere from 80 – 140 calories. You can use a recipe analyzer like you find on CalorieCount if you want to analyze it. :) Good luck!
Just baking up my first batch of these. I have a little one and so have exchanged the peanut butter for hazlenut butter-for a sort of praline flavour :) The dough tastes just fine.
Praline?! That sounds awesome. I’ll have to give that a try! Thanks for the tip. :)
thank you so much for this recipe! they are so tasty! I had success with cheap regular peanut butter (doesn’t seem extremely oily though). Do you need the peanut butter? or are they fine with out?
I’m happy that they came out well the regular peanut butter! I’m afraid that you need the peanut butter or some other kind of nut butter in the cookies. If you didn’t have it, it’d just be chickpeas + honey and that doesn’t sound so good. ;) Thanks a bunch for the feedback and the rating!
Thanks. Haven’t tried them yet, but am excited to. My question is, “What is PB 2? (My mother had given me a recipe for a black bean torte, and I was so surprised that beans could make a cake. So this doesn’t surprise me.” I have used chick peas for falafel, and that is delicious.
Hi, Judi! PB2 is powdered peanut butter. You don’t need it for this recipe, though! Some others have used it but the recipe calls for normal natural peanut butter (with no added oil or sugar!) I hope you’ll enjoy the cookies. :)
wonderful! I must try it.
Did you know in ancient persian medicine, chickpeas are king of beans and peas.They make your mind and body strong and young.Thank you so much for this recipe.
No, I did not know that. I’m happy that my cookies will make you strong and young. :D Thanks for the info!
Love these so yummy and healthy. How do you keep these……wrapped or just on an open plate and how long do they keep…I live alone!!! Thanks Nancy
I’m so happy to hear that you liked them, Nancy! You should keep them wrapped on a plate or in some tupperware. I’ve kept mine at room temperature for about 3 days before and then I put them in the fridge, where they should keep for a long time. Just reheat slightly in the microwave so that they’ll be gooey again. :)
Just made these tonight.. they taste just like choc chip cookies… like someone else said the dough before baking was great too. My question is how do we store them.. I ate one and not having anything sweet it was very satisfying.
Yay! So happy that you liked them. :) You should keep them wrapped on a plate or in some tupperware. I’ve kept mine at room temperature for about 3 days before and then I put them in the fridge, where they should keep for a long time. Just reheat slightly in the microwave so that they’ll be gooey again. :)
These look awesome….trying to count my calories each day. How many calories for one cookie ball?
How do you know when they are done? Mine turned out very soft.
Hi, Sheila! They should be very soft. They don’t set like normal cookies hence the “cookie dough balls” title rather than cookies. :) I always bake mine 10 minutes, but they don’t start to turn brown or crackle or do anything like that that would indicate when to take them out. So I just always go with 10 minutes.
Thanks Erin, I guess I cooked them right after all! They taste delicious! I flattened most of mine out to be like cookies but I think I will keep them like dough balls next time ;)
I’m happy that they’re edible despite their softness. ;) And I hope they’ll come out prettier as balls next time. I can imagine them coming out all funky looking when flattened. Thanks again for the feedback!
These are so amazing. Even the unbaked batter tastes like chocolate chip cookie dough! Why would anyone want to make regular cc cookies after making these. Much healthier and easier to make. And they’re so yummy. Can’t wait to surprise my guests with them tomorrow!
I hope that your guests liked them and were very surprised, Lonna! I’m so happy that you liked them so much. And better than real cookie dough? Whaaat? No way. ;) Thanks a bunch for the feedback!
I’m making the recipe right now–and it’s forming a ball in the food processor which is impeding the mixing process–any thoughts?
thanks!
Laura
Hmm. That’s the first time anyone has said something about a ball forming. I’m sorry to say that I have no idea! Did you follow the directions exactly or are you using some different ingredients? Are the chickpeas getting obliterated? Because that’s what’s important. If they are, then it should all be okay! Good luck. :)
Thanks for the speedy reply! I love your blog!
I used all the correct ingredients (except I used maple syrup instead of honey) and tried to measure as accurately as I could. I ended up adding a little more maple syrup (maybe 2 teaspoons?) and 1 teaspoon water. That helped the mixing process a bit, and they baked up fine and yummy–not as pretty as yours, though. They are definitely cuter as balls and not pressed down into cookie shape.
Thanks, Laura! :) That’s so strange about the ball forming. I’m just happy to learn that it worked out! And thanks for coming back to let me know it worked out. :)
It happened to me too—I have a kitchen aid food processor. Luckily, the dough was practically ready at that point. My peanut butter was hard out of the fridge, that’s why I think that happened. To be honest I even though about it before starting, but was too excited to wait! Anyway, both my husband and I loved them!
Interesting, Stef! I’m going to update the recipe to say room temperature peanut butter just to make sure that nobody else will have the same problem. I’m happy that it still worked out for you and thanks a ton for the feedback and the rating! :)
These were great! I made some substitutions though…I used 4oz of applesauce instead of honey, used PB2 and added a scoop of protein powder. Because I added 4oz of applesauce it was too runny, I added in a 1/2 gluten free oat flour. Mine looked like your picture too :) Thanks for sharing!
Those are some great subs, Trisha! And applesauce instead of honey?! That sounds wonderful. Your version sounds so much healthier and much lower calorie. Go, you! :D Thanks a ton for the feedback and the rating!
I made these today and I wasn’t incredibly excited about the taste or consistency; however, once my kids (ages 3 & 1) devoured them asking for a 2nd, 3rd, and even 4th I was sold! I used white chips in place of the chocolate ones and that might have impacted the consistency. They were a bit crumbly and although the chips softened they never melted. I will definitely make them again! Also I am going to recommend them to my friends with children who are also picky eaters and in need of nutritional cookies. :) Thanks for the healthy cookie recipe!!!
I’m happy that you ended up liking them, Kim! Definitely try them with chocolate chips next time if you want them to be gooey. The gooiness adds a lot to the experience. ;) Thanks so much for the feedback and the rating, too!
What did I do wrong?? Followed the recipe exactly…except added the few extra chick peas from the can, maybe a teaspoon? The chocolate chips didn’t even melt…even after leaving in oven 4-5 extra minutes…they were very crumbly…flavor just “so-so” – not “melty” at all….I used natural peanut better too…
Sorry to hear that, Peggy. I have no idea what could have gone wrong. But it definitely sounds like you need to get some new chocolate chips as they should always melt in the oven. If you left the cookies in the oven for 4-5 extra minutes, that might explain why they were crumbly. These are incredibly soft and gooey.
Ok I JUST made these and they far exceeded my expectations!! SO yummy!.. I made one faux pas.. because I used my vitamix, it warmed the dough up quite a bit. I didn’t realize till after I dumped in the chocolate chips and mixed them. They all melted so I have very dark cookies. I waited till it cooled a bit and tossed in more chips. So I actually have twice as much chips as I should so I guess mine are double chocolate chip peanut butter bites!! lol;)VERY delicious. I still have to try it the right way though.
I am eating them now while still hot and gooey.. I am looking forward to seeing what they are like when cooled, though I’m not sure they will last that long!
Bahahaha. That’s awesome! Double chocolate is almost always better, isn’t it?! I hope that you enjoyed them when cooled. I didn’t but it seems like most of the others did! Thanks a ton for your feedback. :)
they were delicious cooled!!! And I JUST took out another batch.. but I cooled the dough before adding chips this time, so it looks right. So we’ll see which ones I prefer!:)
I just made them but I think I wish I made them double choc!! :-D I wonder – which did you prefer?
I don’t know if Leah will see your question but I wanted to say that I want to try them double chocolate, too! Lots of people have mentioned their chocolate chips melting, creating a nice double chocolate version. I need to try that. :)
We made these tonight and we have no ac so it was very hot in the kitchen as I was cooking. Well they turned out more like brownie bites rather than chocolate chip cookies! They still taste great but all the chocolate chips melted and now we have healthier brownies :-) they are great for anyone who likes brownies!!!
Hmm. That sounds awesome! I kind of wish that these would come out more like what you’re talking about. I want healthier brownies. :) Thanks for the feedback!
I can’t use honey, agave or maple syrup. I will probably use Truvia to sweeten. What liquid do you recommend?
I haven’t made these with Truvia and don’t have any experience with Truvia so I’m afraid I can’t recommend anything. One commenter wrote that she used 30 drops of Stevia in place of the honey and that worked out well for her. I hope that’s an okay substitution. :)
I made this with sugar free syrup and Truvia. I used Caco nibs instead of chocolate chips for a nice chocalatey bite and crunch. Baked for 20-25 minutes. These were so incredibly yummy.
Sorry I’m just now replying, Cynthia! Thank you so much for the feedback. I think your comment will help others who want to use Truvia. And thanks for the rating, too. :)
What about using PB2 for the peanut butter??
I haven’t tried that but other commenters have and said that it worked well. :)
I just used PB2 today and they turned out great! I did sub out the honey with applesauce though.
Thanks for the tip! A lot of people ask about that so now I’ll know. :)
found this recipe on facebook and tried them this evening. They are amazing. I found your site in one of the comments on fb, so I have it pinned for future reference. Thank you for sharing this yummy recipe.
Thanks so much for coming to look at the recipe rather than just relying off of what someone copy and pasted on FB. :) So happy that you tried the cookies and enjoyed them. Thanks a ton for the feedback and rating!
Holy cow!!! Why didn’t I double batch these!!!! Thank you so much; they are AMAZING!!!
So happy that you liked them, Jen! :) And be careful with doubling… it might be too much for your food processor!
I’d love to try these – my son has to eat gluten free – but will they work without a food processor? Can you mix by hand?
I wouldn’t recommend mixing them by hand. You just can’t combine chickpeas well enough without a food processor or a *very* good blender like a Blendtec. My blender could most definitely not do this recipe. There have been a few people who said they used a hand mixer, but it just won’t be the same. Sorry. :(
made these this weekend and will be making them again, and again. Great recipe to have on hands for when kids want a treat or you need something sweet to take to a party. I did end up baking mine for 20 min instead of 10. I thought they were too mushy at 10, but were perfect after 20.
20 minutes?! I’m amazed that they didn’t burn. That’s great. :) I’m happy to hear that you’ll be making them again and again. Thanks for the feedback!
Just tried this recipe substituting Naturals Almond and Chia Spread. Perfect texture, great taste and I might not have any left by school pick-up. Thanks for the wonderful idea!
Chia spread?! I didn’t even know that that was a thing! Thanks for the tip. :) So happy that you liked them and I hope that your kid(s) got to try one as well. ;)
Just wanted to stop by and say I made these Friday night. They were amazing! I now have many of your recipes bookmarked to try in the near future! :)
Hi Brittney! Sorry for my slow reply. Thanks so much for your feedback and I’m so happy to hear that you found other recipes you’d like to try. Let me know how they come out! :)
So sorry but someone is taking credit for you. https://www.facebook.com/photo.php?fbid=10201251264105780&set=a.2267017237046.2135897.1297002873&type=1
Can’t wait to try your recipe
Thanks for letting me know! I’ve written the FB author. :) Hope you like the cookies!
That doesn’t look like someone taking credit to me, she even said “I found it”. People share recipes all the time on FB. Hell, I suppose I’ve “stolen/taken credit” for hundreds of recipes! Ahhh too much FB policing going on… Just share and enjoy good recipes….
thank you for posting
You’re welcome! :)
I just made these and they are so tasty! Yes…I made these for breakfast :) I used Smucker’s peanut butter which worked well. I love how soft and chocolatey these cookies are. My sister had one and she was shocked when I told her there were chickpeas in it. Can’t even taste them in the cookie! Thanks for sharing the recipe!
They’re great breakfast food. :D And I’m so happy that you and your sister enjoyed them! Smucker’s…. that makes me wonder about a PB&J version of these. I’ll have to get on that. :) Thanks for the feedback!
Just thought you’d want to know… This “lady” has taken your photo and removed the watermark. She is sharing the recipe in her post and claiming the photo as her own. This picture is one of the most stolen on FB. I’ve seen it so much that I recognize it right away. That’s why I searched Google images to find out who it actually belongs to. Thought I’d let you know!
Hi Lynn! Thanks so much for letting me know. I’m going to write her a message and if she doesn’t credit me, I know FB will take care of it by removing her entire post. And that is so sweet of you to actually try to find the source. I really appreciate it! I wish more people were like you. :) Thanks again!
I took away the link because the FB author was very apologetic and removed the instructions and added a link to the post rather than just having it copy and pasted. :) Thanks again for letting me know! She was *the* only one of these FB people who hasn’t said nasty things to me or just ignored me completely.
Hi! I made these and LOVE them! What is the recommendation for storing them? In the refrigerator or out?
Room temperature is fine! And if you have too many, I’ve heard that they freeze well. Just let them come to room temp and perhaps reheat in the microwave so they get gooey again. :) I’m happy that you liked them and thanks for the feedback and rating!
These were delicious, thanks! My dough was VERY wet and liquidy – but I just baked them for a bit longer and they worked out perfectly. I also think they are delicious cold!
What else potentially could you use chick peas for?! any ideas?
Thanks!
Liquidy?! That’s odd. My dough is always super thick and pasty. But I’m happy it worked out for you!
I only went through the last 4 pages of comments and only in those pages, people have used (and liked!):
Butter beans, navy beans, red kidney beans, great northern beans, and lentils.
Okay. That made me laugh.
I think these cookies = any kind of beans cookies!
Let us know if you try any different types. Thanks so much for the feedback and your rating. :)
I made it with the recommendations from some of the comments. I peeled the shells off the chickpeas before grinding (I only have an immersion mixer, and it seemed to work well), and added 1 tablespoon apple cider vinegar and 1 egg. I used the Smucker’s Natural Peanut Butter I had in my cabinet. My husband doesn’t like chocolate, so I made a few without chocolate chips and sprinkled cinnamon and Turbinado sugar on the tops of those. I found that there was a slight chickpea flavor when eaten hot (although if I didn’t know they were in there, I would not have been able to identify the flavor). However when they cooled, the chickpea flavor disappeared and the peanut butter flavor popped. They were very soft and cake like, and just the right amount of sweet. Super yummy! My 4 year old ate a half dozen before I realized what was happening. Made just over 2 dozen one inch cookie balls.
“My 4 year old ate a half dozen before I realized what was happening.” That line really made me laugh. Thank you! :) And uh, sorry for contributing so many calories to your little one!
I’m happy that the cookies worked out with your substitutions. I really appreciate that you took the time to write them all up! And a husband who doesn’t like chocolate? I’m so sorry. ;) (just kidding!)
Anyway, thanks again!
So easy, and so yummy! I did this in our Vitamix, and mixed in the chips with a spoon. My batch was VERY sticky so I blended up some oats into about a 1/4 cup flour and they were absolutely perfect. Next time, I’ll make sure my beans aren’t so wet. Thanks so much for this recipe!
My dough is usually sticky but wet hands solves that problem. :) And oats and flour?! Sounds great! Thanks a bunch for your feedback and the rating. It’s much appreciated. :)
Has anyone tried these with almond butter instead of peanut butter?
Hi Dorothy, I made them with almond butter just this morning and they are really good (even though I inadvertently omitted the vanilla extract, jelly brains that I am). I will definitely make them again.
Can I just point out that they’re not vegan if you use honey….maple syrup would be fine. The constituents of the chocolate chips would also need to be checked if you’re vegan.
Jelly brains? I’ve never heard that one before and I love it! Definitely going to try to work that one into my daily vocab. :) Thanks for answering Dorothy’s question and for the feedback! I listed agave and maple syrup as a sub for the honey and assumed that a vegan would know not to use honey. But I just realized people might make these for their vegan friends and not realize about the honey and chocolate chips so I’ll make a note about that. Thanks again!
Yup, almond butter is listed as an alternative to peanut butter in the ingredient list. :)
My wife just made these, they were great. And then I went on kickstarter and found someone using your photos for their project. That always bugs me:
http://www.kickstarter.com/projects/2092955106/zaiynahs-grandma-mobile-pastry
Thank you so much for letting me know, Boris! I’ll go check out that site right now. And I’m happy that you liked the recipe. Thanks again for the tip! :)
Yummy! I tried them with reconstituted chickpeas, and they turned out great! I had never used reconstituted chickpeas before, but they taste amazing and I highly recommend trying them. Also, because the chickpeas hadn’t cooled after cooking them, I ended up accidentally melting the chocolate chips. My neighbour referred to them as ‘chocolate bombs’.
I had to google what reconstituted chickpeas are. Thanks for teaching me something new. And melted chocolate in the cookies? Genius! Thanks a bunch for the feedback and the rating. :)
I tried these this weekend and loved them. Reblogged in fact! Would love for you to follow me/check it out.
Thanks!
http://mymilehighpie.wordpress.com/2013/06/18/cookie-dough-doesnt-always-have-to-be-raw/
I’ll go check them out, Annie! Thanks a bunch for letting me know about it. :)
Thanks, Erin! Good suggestions all, especially using nuts and brown rice syrup.
Since my husband is a serious chocolate lover, I will look for the Sunspire brand of grain-sweetened chips. But, also, here’s something else: After posting my question regarding avoiding refined sugar, I remembered that I had a recipe tucked away for making homemade chocolate chips with cocoa powder, extra virgin coconut oil, vanilla extract, and pure stevia (no blends) for the sweetener. For anyone who also needs to remove sugar from their diet, but loves chocolate, this might fit the bill. Guess I’ll try my hand at producing some of these tasty looking morsels (using powdered pure stevia as the sweetener)! The recipe came from this blog:
http://wholenewmom.com/recipes/desserts/homemade-chocolate-or-carob-chips/
That recipe sounds great! Thanks for sharing it. In Germany, we have high quality and delicious chocolate at a very low price. I’ve been in the US for the past two weeks and just discovered how expensive chocolate chips are. It’s insane! And they’re not even that good. Thanks again for sharing. :)
I can’t wait to try these. It’s no longer “dough” once it’s baked though.
Hope you like it! And once baked, they’re still basically doughy. Hence the dough in the name. :)
anything with chocolate in it is good as long as it has the right texture
Oh man!!! Ok…first I tried the recipe the original way, they turned out pretty good but nowhere near looking like the one’s pictured above! I also didn’t really like the texture…
So! As one comment stated, I removed the skin off of the chick pea’s, added 1 egg and 1 tablespoon, left them in the oven for 2 extra minutes and holy cow…it was the closest thing to my Chips Ahoy!!
The mixture was more liquidy but they came out looking like actual cookies.
I did the toothpick test before pulling them out, let them cool completely and am very, very pleased with this version!!!
Try it!
Thank you so much for this recipe!!
Charles
**Should read: 1 egg and 1 tablespoon of Vinegar!!
Hi Charles! I’m intrigued by your version and think I’m going to try it myself in a few weeks. My cookies always turn out like the pictures but others have said that they don’t. Who knows. ;)
Thanks so much for your feedback and the rating! I really appreciate it. :)
Oh, wow. I am SO sorry for my super slow reply, Charles! I was visiting the US in June and it appears some comments fell through the cracks. You and so many others have mentioned this thing with adding an egg. I’ll have to try that next time! I would love for these to come out more cookie-like so why not give it a try? Thank you so much for your feedback and the rating and please forgive me for the super slow answer!
When Costco quit stocking natural peanut butter for so long, I started making my own by grinding peanuts in the food processor, and we actually prefer it over store bought peanut butter. Now I’ll make my peanut butter and then make the cookies right afterwards without washing the processor. They are just fantastic!!! Thanks for the recipe!
Hi Karen! I agree with you. Homemade peanut butter is so much better than the stuff at the store. It’s also what I use in the these cookies. :) Thanks so much for the feedback and the rating!
What a great idea!!! Thank you!!!
These are a-freakin-mazing. I just recently began watching my grain/gluten and sugar intake so these fit the bill. WOW. My husband and I went nuts over them. We’re going to serve them tomorrow at our Father’s Day picnic.
I hope that the people at the picnic enjoyed the cookies! And I’m happy to hear that you liked them. Thank you so much for the feedback. :)
Greetings from Johannesburg, South Africa. I made these this morning and they turned out great! Wouldn’t guess that there are chickpeas in them! Thanks for the recipie!
Hi Brenda! I’m happy that the cookies came out for you. And yeah… it’s a pretty weird recipe, isn’t it? ;) Thanks for the rating and feedback!
i am going to try them when i get home
I need to avoid refined sugar. What can be used in lieu of regular chocolate chips since white sugar is a major component in the chips? Thanks!
You can just leave out the chocolate chips if you like. Other people have and they still enjoyed them. :) You could use nuts or Sunspire grain-sweetened chocolate chips. They use brown rice syrup instead of white sugar.
Unsweetened carob chips would probably be good. Most likely that’s what I’ll be using.
Thanks for the tip!
These couldn’t be more simple! So few ingredients and so quick to whip up. I was skeptical even though I’m a huge chickpea fan–but chickpeas in cookies? That’s just weird. But I’m a big fan of weird, too, and so I made these tonight and thankfully only baked a few (the dough is safely tucked in the freezer), because I’d have eaten far more than I did.
Looking forward to trying these with cashew butter, but otherwise I love them as is. Thanks for a wonderful recipe!
Haha. I’m a few of weird, too! And cashew butter? Sounds interesting! I hope you’ll enjoy them! Thanks for the feedback and the rating. :)
It was time consuming to make this batter but quite delicious. Would you have the nutritional value and calorie count on these cookies.
I’m happy that you liked them! I don’t have the nutritional value but if you click on “Older comments” a few times, you can see where a few people have shared that info. I think the average calorie count was around 120 calories.
do you know how many grams of carbs and sugar are in these cookie dough bits?
Sorry, I don’t! If you click on “Older comments” you can find that info. Or you can enter the recipe into a recipe analysis site like Calorie Count. Good luck! :)
Erin! I just made these last night and of course they are shockingly amazing! So glad I found your site for healthy, clean eats!
Thanks, Bianca! I’m happy that you found me, too. And that you liked the cookies. Thanks for the feedback! :)
Love your recipes! I recently have had to go gluten free because of celiac rash. I can’t wait to try these cookies and the muffins!
I hope that you’ll enjoy them! So happy that you found the blog. :) Happy baking!
I have an allergy to chickpeas. Any ideas for a substitute? Thanks!
I don’t like the aftertaste chickpeas leave so I have been substituting lentils. Seems to work out OK. Next time I make them I’m going to try white beans.
Good luck with the beans! I’m happy that your substitution worked. :)
Hi! I haven’t tried but commenters have said that they used butter beans and kidney beans with success. Good luck! :)
Thanks so much for the recipes. Could you add a PRINT option on each one? It would be so convenient for me.
Hi Shirley! Thanks for the rating. :) If you look at top right of the recipe box (under the little picture), you’ll find a print button. I hope that works for you. :)
Used blackstrap molasses in place of honey. Delicious!
Sounds great! Happy that it worked out for you. :)
I found these two days ago on Pinterest on had to make them today! They are AHMAZING!!! I used my Ninja to mix it up which worked well but b/c the blades got hot my chocolate chips started melting when I mixed them in. They still tasted delicious and everyone in the house gave them 2 thumbs up! Thank you for this amazing recipe!
Yay! SO happy to hear that everyone enjoyed them! And melted chocolate… sounds good to me. :) Thanks for the feedback!
I made these today but not sure I’ve got the consistency right.
Even when cooked 10mins longer than said the cookies still resembled batter texture. Did I add too much honey?
Hi Danielle! I am SO sorry about the slow reply. I’ve been on vacation and haven’t really had laptop access. These never really become cookie textured, hence the cookie dough in the title. ;) They should still be soft and gooey in the middle. I hope that they were at least tasty! Sorry that the texture didn’t come out as well as expected.
OMG! I found this on Pinterest, and I NEVER leave comments but seriously these are SOO good. I have been experimenting with gluten-free, ‘clean’ desserts, and so far I can always tell a HUGE difference and am never fully satisfied, I don’t really mind but my husband is “anti-healthy tasting desserts” and he had NOO idea that they were good for him, let alone that one of the ingredients was chickpeas. I also surprised all the ladies in my church with these, and didn’t tell them what was in them until after the entire batch was devoured within minutes. “chickpeas?! no way!!!” these will be making appearances at all my family get togethers, holidays, potlucks, etc.! Thanks for a new family fav!– FINALLY a healthy dessert worth making for EVERYONE!!
I’m so sorry for the slow response, Danielle! I’ve been on vacation for the past few weeks and have been just awful with the comments.
Anyway, thank you so much for leaving a comment! I am honored that you would take the time to do this. :) And I’m thrilled to hear that your husband and the ladies at church enjoyed these, despite the chickpeas! These are a fun cookie to trick / surprise people with. ;)
Thanks again for the feedback! I really do appreciate it.
These look great! You inspired me to mix it up and bit and come up with the most delicious cookies with Almond butter, butter beans and gloden syrup! The recipe is up on my blog if you would like to take a peek.
That sounds amazing, Judith! Thanks so much for the feedback and rating. :) I tried finding your blog but can’t seem to find it. I hope you see this and leave a link so I can check it out!
Didn’t have a food processor – so hand mashed the chickpeas :) also replaced baking powder with 3/4 baking soda + 1 tbs vinegar (need to stock my kitchen next time!)… And everything came out wonderfully! Thanks for the recipe & the tips! :)
Yay! So happy that mashing the chickpeas worked. And the baking soda vinegar thing, too! Thanks a ton for the feedback and for the tips. :)
DELICIOUS…
Thanks! :)
I used regular peanut butter and they worked just fine, not too oily at all. I also put them in the freezer for around 10 minutes then popped them in the oven for 15 minutes and they turned out delicious
Interesting! Why did you freeze them first? I would have never thought of that. :) I’m happy that they came out for you! Thanks for the feedback.
These are amazing! I’ve made them twice. First time as written. Second time I didn’t have chick peas, so I used a can of butter beans. Yumm!!
Hi Veronica! I’m sorry for the slow reply. I’ve been on vacation for the past few weeks and have been neglecting the comments. :(
Anyway, thanks a bunch for the feedback and the rating! And butter beans?! Interesting!
Can you use PB2 (powdered peanut butter) instead of natural peanut butter?
I haven’t tried it but others have and they said it worked. Good luck! :)
OMG…heaven (at least the batter is….cookies still in oven). Thank-you!
Yay! So happy that you liked the dough. I hope the baked cookies were even more delicious! :)
Can somebody Please tell me the caloric value per cookie? Thank-You
I used the entire can of chickpeas and agave instead of honey and came up with 61 calories each. I made 15 cookies from the recipe.
I just found your blog via this recipe on Pinterest. I’m having a blast looking through all your recipes!
Pinning this one now and going back to explore some more… :)
Sorry for the slow reply, Kelly! I’ve been on vacation for the past few weeks and my replying to commenting has just been pathetic. Anyway, I’m happy that you found me! I hope you found something you like. :)
Leilanie:
I have alleries to peanuts.. will pea butter work in this recipe.. I favor all the rest of the ingredients. Thanks MEW
I hadn’t heard of pea butter until now so I’m afraid I can’t say. But I have listed alternatives to peanut butter in the recipe. :)
I’m not able to open the link to the no-sugar option for this recipe.
Thanks for letting me know! I’ve fixed it but this is what the person said: “I just made these and used cacao nibs instead of chocolate chips and 30 drops of Stevia instead of honey.” Hope you like them. :)
I didn’t have chick peas so I used red kidney beans. I added about 1-2 T of cocoa powder and YUM!
That sounds interesting! Happy that it worked for you. :)
Are you tired of praise yet?!? Followed recipe to a T, using agave nectar, and loved them. They definitely have a “cookie dough” like texture as opposed to a baked cookie texture. Very rich!
A few notes: Could have been a tad sweeter, but I think I under-measured the agave. Also I was afraid to add more salt because my canned chickpeas were already salted but the peanut butter wasn’t. Next time, I will add the dash of salt. Maybe next time I will try coconut sugar instead and add a little coconut &/or peanuts, but these were fantastic. My sis-in-law couldn’t believe they were made w/chickpeas.
Also, I was a little scared the batter would be sticky but was surprised how nicely the balls come together. I will definitely make these again!
Haha. Nope. Definitely never tired of praise. ;)
If you add some coconut sugar, please come back and let us know how that worked out! I know some other people were interested in that. So that’d be really helpful. Thanks a bunch for the feedback and the rating! Happy that you enjoyed them. :)
I saw this exact recipe in The Wheat Belly Cookbook. So, you might want to check that out, since it’s for sale on Amazon. Just FYI.
Thanks, Lael! If anyone has the book, can you email me? I looked online but I can’t find any mention of the recipe in there. Thanks. :)
Sorry. I have been sick, but I just got your email and replied today. Also, I wanted to add that I noticed the publication date was May 2, 2013, so she definitely published after you. I’d email Amazon or her or something. I sent you the info that I hope will help. Best wishes! – Lael
Just took a few of these out of the oven and tasted one! Love them!! Only difference was that I added flax seed and baked for 13 min. Question: Can I freeze or refrigerate the dough??? I’m afraid I’ll eat them all today if not!
Happy that you liked them! I haven’t tried freezing the dough myself but I think someone in the comments has and it worked. Good luck! Let us know if they come out just as well post-frozen. :) Oh and I’m not sure about refrigerating. I’d stick with the freezer!
I haven’t frozen the dough, but I have frozen the cookies, and they stay just as yummy!
I used great northern beans instead of chickpeas since chocolatecoveredkatie says they can be subbed in her chickpea cookie recipes and I am out of chickpeas. I used natural pb from trader joes and a combo of mini chips and ghirardelli 60% cocoa chips. The dough tastes good but when forming the balls they are soooo greasy. I find it interesting that you say regular pb makes them more oily because natural is much more oily in my experience and whenever baking with natural the results are much greaser. They’re in the oven now ill update when they’re done. I also used coconut secret coconut nectar instead of honey, same consistency.
I hope they came out! I’ve spoken to several people who have made them with natural and with commercial peanut butter and that’s what they say. I guess it doesn’t make sense but they all claim they’re less greasy with natural peanut butter. :) I hope you enjoyed them!
Awesome…i’ve experimented your recipe with Almond butter….best gluten free chocolat chip cookies…thank you! !
Really?! These work with that? I think I tried with some plain almond butter, added a bunch of cinnamon to the dough, and they were *awful.* I’ll have to try again with the cinnamon almond butter! I must have messed them up somehow. Thanks for the feedback and the rating! :)
I also used almond butter, they turned out amazing!! I didn’t use any cinnamon though. I have used agave and honey, both are good.
Happy that you liked them! Thanks for the rating and feedback. :)
I made these with homemade almond butter, carob chips and used agave instead of honey. It was fabulous! I have to make myself quit eating them. I put in freezer and take them out when needed to cook. I keep taking them out of the freezer! Thanks for this recipe.
So sorry for the slow reply! I’ve been on vacation and just got back to my laptop. :) I’m so happy to hear that agave worked out for you! Are they just as good out of the freezer? I’m guessing not but thought I’d ask anyway. Thank you for your feedback and sorry again for the slow reply!
Hi Erin,
I just re-read the other posts and, apparently, I was supposed to bake the cookies and then freeze them? Well, I froze the dough and, yes, they were delicious when I took them out and baked them. I actually swore I wouldn’t make them anymore because they are wreaking havoc on my diet! :) But, since they are so good, I will try again with chocolate chips and honey next time! Thanks!!
Oh no. I didn’t see this comment until now. Sorry, Laurie! I’m so happy that freezing the dough and then baking them worked out. I think tomorrow I’ll add all these great tips to the post. And I’m happy to hear that you liked them! Thanks so much for the feedback. :)
such a healthy twist to a cookie recipe. i am loving your recipes.
Thanks! I hope you get a chance to try these. :)
:)
Haha. Thanks, Sarah! :)
These are SO GOOD! I’m usually a warm cookies type of girl, and while they were quite tasty right out of the oven, they are DIVINE right out of the refrigerator! Thanks for this marvelous recipe!
Out of the fridge?! Oh goodness. So happy that you liked them that way! Thanks for the review and feedback. :)
I love love love these cookies!!! I just made them for the second time since I found this recipe a couple weeks ago. I put them on the tray to cool. When I came back in the kitchen ten minutes later my husband had rearranged the cookies in the rack so I wouldn’t know he’d already eaten THREE of them!!! These are awesome because they’re yummy like a cookie but without the sugar crash. And they’re substantial enough so it feels like I’m eating a snack and not just a cookie… Or 2 or 3 ;). Thank u sooo much for this recipe. Ill have to check out your other stuff as well!!
Hahaha. Your husband is awesome. I do that kind of stuff, too! :) I’m happy to hear that you and your husband enjoyed the cookies. Thanks so much for the feedback and review and I hope you find some other recipes that you like! And seriously, I can’t stop giggling about your husband. ;)
Ha ha ha! I made these wonderful choc chip cookies bites, and forgot to put the choc chips in!
This is the second time I made them. The first time I did put choc chips in, but this time I thought I would tinker around with the recipe and I had seen someone’s suggestion of adding coconut. So I did, add coconut, but forgot the chocolate!
Well, they are goood to!
Can’t wait to try them with both now.
Thanks for the yummy recipe I can make for my gluten free friends.
Haha. I do stuff like that all the time. Forget the blueberries in blueberry muffins, chocolate in the chocolate cookies. It’s kind of what I do. ;) I seriously do it every week. It’s awful. Even after double checking the recipe… I always mess something up. Anyway, so happy that you liked the cookies despite their lack of chocolate! Thanks so much for the review and feedback. :)
The most important part is left out…the calorie and fat content.
A coworker of mine recently gave me this recipe and I thought I’d give it a try. It turned out quite good, but even though I used natural peanut butter it still turned out much too oily. I’m going to try again with some PB2 (Is that what it’s called? I’ve never used it before) and if that fails, I’ll try a combination of that and the natural peanut butter I used before. If it’s not too much trouble to ask, what’s the fat/calorie information on your peanut butter? It might help me figure out a better proportion to use.
Regardless, I fed them to my brother, who, while realizing they weren’t flour, definitely didn’t suspect they were chickpeas until I told him! (He then proceeded to eat several more.)
The peanut butter I used was just ground up peanuts and a little salt.
https://www.texanerin.com/2012/01/how-to-make-homemade-peanut-butter.html
I just checked my peanuts and there’s 52 grams of fat + 629 calories per 100 grams. I hope that helps!
And I’ve never used PB2. I hope it works for you! Awesome that your brother ate these despite knowing about the chickpeas. :) Good luck with the next version and thanks for the feedback!
The peanut butter I’d used said it was 100% peanuts and only listed roasted peanuts on the back, but it looks like your peanuts are a little lower in fat and calories than what I used, which would certainly explain it.
PB2 worked just fine on my sample cookie.
Hmm. How strange. I always assumed peanuts were peanuts but I guess that they’re not! Happy that the PB2 worked. :)
hi there! i’m excited about trying these, but my daughter does not like peanut butter…any idea how i could alter the recipe? thx!
Hi Serina! You can use Sun Butter or almond butter. :) I hope you’ll enjoy them!
I found your recipe and tried them today. I was a little hesitant, but wow, they came out great! I used too many chocolate chips (didn’t measure them), but still came out great! Looking forward to trying your other recipes too!
http://blog.gregoryjwright.com/baking-gluten-free-vegan-cookies-on-a-rainy-day/
You used too many chocolate chips?! Oh, what a pity. ;) I’m happy you liked them and I’ll go check out your post. Thanks for the feedback and review! :)
I’m wondering if anyone has made these starting with dry chick peas. My kids are histamine intolerant and can’t have canned beans. I wonder if soaking dry chickpeas would be enough or would I need to boil them?
I’m pretty sure you’d need to boil them, Karen. I don’t recall anyone mentioning using dried chickpeas, but I don’t see why they wouldn’t work. If they’re boiled, they should be like the canned ones, shouldn’t they? Good luck! Let us know how it goes. :)
Erin,
I’m sorry for the really bad thoughts I thought about you when I first saw this recipe. I’m sorry I doubted you. I’m really sorry I rolled my eyes and said “those are GROSS and stupid and I’ll never make them!”
Because, jokes on me and here I am, like 3 months later, trying to go gluten-free and I needed cookies. So I tried them. And they are REALLY good. You’re right in that they are much better warmed up than cold. BUt overall, these are perfect for my oooey gooey chocolate chip cookie craving.
Bahaha. Thanks for this comment. :D And it’s definitely natural to think of these as gross before or even after trying them. I mean, there’s chickpeas in there! How weird is that? I’m happy that you enjoyed them! And good luck with the gluten-free thing. I have lots of other gluten-free recipes but this one is definitely the oddest. ;) Thanks again for the comment and the rating!
I made these with Jiff natural PB. Would that qualify as “natural”? Also used dark chocolate chips. They turned gooey but not as cookie like as they look in you pics. Much darker.
I wouldn’t say so. I really like Jif natural, but it’s not natural. Natural peanut butter should just have peanuts and salt listed as the ingredients. I hope you can try them again with “real” natural peanut butter! ;)
Any ideas how to make them amazing and gooey without regular chocolate chips but 70% cocoa? Im pretty big about no processed foods and easy easy on sugar…but soooo want these!! :)
I think they would lose some of that gooey chocolate factor without the chips. Can you use organic/natural chips? Or high quality chocolate shaved into chunks?
Chocolate chunks / shavings would be great! That’s actually what I use. And organic / natural chips sounds great, too!
I’m sorry I don’t know. I’m afraid that if you add cocoa, you’d need to add some more honey, which kind of defeats the purpose. But hey, how about cacoa nibs?!
What if you made them with coconut oil chocolate?? It’s very very easy, just melt coconut oil and mix in sweetener of choice and cocoa powder, then freeze until hardened and break into chips. It also makes a delicious “frosting” for cupcakes, bars, etc.
Oh, I like that idea! Thank you. I will definitely try something like that in the near future. :)
I found this recipe from someone who was making GAPS approved s’mores. She has a separate listing for the homemade marshmallow, graham crackers, and dark chocolate bars. The chocolate bars are made with unsweetened Ghirardelli chocolate (no soy lecithin), coconut oil, honey, and vanilla extract. You could make the bars and then break them into chips for the cookies. It’s a lot of work, but if you want unprocessed chocolate chips it may be worth it.
http://homesteaderkitchen.com/recipes/homemade-honey-sweetened-chocolate-bars/
Thanks for the link, Jessica! I like the thought of this. It sounds like a lot of work, like you said, but perhaps worth it. And you can always make a big batch… meaning less work. Thanks for the tip! :)
These were really good. I used 1 can of chick peas (a little over 15oz) and subbed with cashew nut butter. I kind of miss the crunch of the outside of a normal cookie, but these are soft and delish.
I did not like the batter at all, so I am glad the cookie tasted much better. I will be trying different nut butters in the future – perhaps some hazelnut butter.
I’m happy that cashew butter worked out! I think you’re the first to mention using that so thanks for the tip. I hope your future experimentation with the nut butters goes well! Thanks a bunch for the feedback and the rating. :)
Sorry, I forgot to rate the recipe. Five hearts, definitely!
Thanks for the rating! And thanks for coming back to rate them. Very nice of you. :)
I just made those and they are delicious. I used a full can (540ml) of Chickpeas, well-dried, and
I just used a hand-held blender to make them smooth. Putting the vanilla in with the chickpeas helped with the blending.
I used a full cup of chocolate chips and added 1/2 cup unsweetened coconut.
I don’t think I’ll tell my husband that the main ingredient is the abominable chickpea!
Haha. Yeah, definitely don’t tell him! And I like your doubling of the chocolate chips. That’s never a bad idea. :) And I love peanut butter, chocolate and coconut together so I’ll have to try your version! Thanks for the feedback. :)
I have made these twice now, the first time they turned out beautifully!! This time I tried to double the batch, which was a huge mistake! I almost broke my industrial strength food processor!! It was too much for it. I still managed to finish them. Haven’t tried one yet but I’m sure they will be just as delicious as the last time I made them!! I also put in a little Saigon Cinnamon. Outstanding.
Oh no! So sorry to hear that doubling didn’t work out. Thanks for letting me know. I’ll add that to the notes in the recipe so other people can learn from your experimentation. And cinnamon? Sounds interesting! Thanks for the feedback and rating. :)
These cookies are amazing! I too found them on facebook, but not under your name, and I’m so glad I’ve found your website. I had four very picky boys gobble these up today and beg for more, as they had no idea they were so good for them. Thanks for sharing your recipes! The only addition I made was a splash of vanilla, and the dough itself was out of this world!
Well thanks for coming to find the recipe. :) And vanilla sounds great! I never realized there wasn’t any vanilla in this recipe, which is just plain silly. Thanks for the feedback and rating! Much appreciated. :)
This FB group seems to have posted your recipe without giving you credit.
https://www.facebook.com/groups/jbdixon/?directed_target_id=0
“Jump on the Skinny Bandwagon with me”
I guess that means the cookies are popular. :)
Thanks so much for letting me know! It’s a private group so I can’t see the post but I’ve written the moderator. I hope she will add a link to the recipe. :) And thanks for coming to find the original recipe and not just using the copy and pasted version (I’m assuming that’s what they did) And I guess the cookies are a little popular. Maybe because they’re a little weird? I honestly don’t know. ;) Thanks again!
This is how I found the recipe – but then rather than scroll through my entire facebook feed to find it, I googled “chickpea peanut butter cookies” and got here. Thanks so much!!! These were awesome. I flattened them out and they turned out great. ALSO, in case anyone is wondering, brown rice syrup also works as a sweetener. It was all I had, and it worked great :)
Your recipe is way too popular Erin, I’ve also found a website posting it without giving you credit.
Thanks for letting me know. I really appreciate it! I’ve just sent an email. Thanks for the rating, too! :)
Okay, this was the conversation in my house when I was making these delicious cookies. They’re made from chick peas-chick peas? I don’t want any….lol. I went ahead and made the cookies and let’s just say everyone loved them and are begging me to make more. Thank you for this delicious recipe-who would have ever guessed these cookies are made with chick peas! We love them!! <3
Haha. I love that your family still had an open mind after finding out that they were made with chickpeas! That’s awesome. :) Thanks for the feedback and the rating!
They taste amazing, but why are mine crumbly?
I’m sorry they came out crumbly. I think you’re the first one who has mentioned having that problem. Did you use natural peanut butter? And follow the recipe exactly? Or did you maybe bake them a little too long? They should be gooey when taking them out of the oven.
They weren’t dry crumbly,they just fell apart, I didn’t have a food processor but I did have something similar to grind up the chickpeas, but no complaints, they were yummy
I am gluten intolerant and my daughter is diabetic. We LOVED these cookies. It has been hard to find recipes that go with both diets. Thanks for letting me enjoy cookies with my kids. Keep the recipes coming!
Thanks for your feedback, Suzy! I’m so happy to hear that these fit both your and your daughter’s diets. :) Cookies are an important part of life (at least according to me ;)) so I’m thrilled that you and you kids can eat them together now! Thanks again for your very nice comment.
Am I able to use a blender instead of a food processor? Would it turn out the same way?
I don’t think that’d work unless you have a super high power one like a Blendtec or Vitamix. In my blender, you need a lot of liquid for it to work and this just doesn’t have that.
I made these twice now.. the first time I put all the ingredients (minus the choc. chips) into my blender and, like you said, it didn’t work. I ended up mixing with spoon and muscle, LOL. Tonight I got my chickpeas ready (I peel the skin off them first) and just put those in the blender and almost got a flour out of it. Although you say chickpea flour won’t work (not sure why) this worked out really well for me. I added the rest of the ingredients and all was great! actually one more alteration I made.. I used 1 cup chickpeas and 1/2 cup gluten free flour. Yummy cookies! thank you. I was reading the comments and will add coconut next time too.
I’m happy to hear that it worked out in the end! And interesting sub with the GF flour. Nice! And yeah… I think the coconut sounds great, too! I said that chickpea flour won’t work because it’s missing the moisture that canned chickpeas have. I’m sure there’s a conversion or something like that somewhere, but I haven’t done it myself and don’t want people messing up their cookies and then complaining. ;) Thanks so much for the rating and feedback!
I just made these delicious morsels, and they’re absolutely delish! Great way to eat chickpeas, refreshing change from the usual chickpeas in hummus, salads, and soups.
Thx for great recipe!
And thank you for your feedback and rating! I’m so happy to hear that you enjoyed the cookies. :)
Are all your recipes health-minded, like for diabetics?
I think all except about 4 are. Not for diabetics exactly, but definitely healthier. They’re either 100% whole grain, gluten or grain free and reduced sugar. And healthier options to butter, which I rarely use. I hope you find something you like! :)
My breastfed baby is has MSPI and more and im a chocolholic, so I make these every week!!
Every week?! Woohoo! So happy to hear that you enjoy them so much. Thanks for letting me know! :)
Just made these and they were amazing! I though the dough was really good too! Thank you soooo much for the recipe. /Love from Sweden
Jag är så glad att du tyckte om den och degen! Tusen tack, Ellinor. :)
I didnt have garbonzo beans so I used canned lentils! VERY good!!! Couldn’t even stop eating the batter ;) …
Happy that you liked them, Kristie! And lentils?! Interesting sub. :)
Thank you so much for this recipe. I was a little skeptical, but I loved it and I feel like it’s going to help me live a bit healthier while coping with an enormous sweet tooth. :-)
That makes me so happy to hear, Bethany! And yeah, it’s hard not to be skeptical with these, isn’t it? They are indeed pretty weird. ;) Thanks a ton for your feedback!
Making these tonight with some pb2. Have tried to find ways to incorporate it into recipes requiring pb. I reconstituted it just now & added the vanilla to it & popped it in the fridge. Also plan on using agave nectar for the first time. Well let you know how it turns out.
Sounds like some interesting subs! I hope they work out for you. :) I’m excited to hear how it goes!
If Pinterest had awards, this would definitely be my pick for best baked good! These are great!
Thank you, Sara! I am honored. :) And so happy that you like the cookies!
I love these treats! One cookie is filling and great for the sweet tooth! Personally, I think these are better than flour filled peanut butter cookies :) I have made them several times and definitely agree they are better warm. I do freeze mine and then pop individual cookies in the microwave. Warm and yummy! So glad I found this recipe -thanks for posting!
I wish I liked these more than the flour version. I like them the same when warm, but when cold? Give me a normal cookie! ;) The freezing tip is a great one. I’m definitely going to try that next time! Thanks for your tip, your review and the rating. I really appreciate it! :)
Made these with natural coconut chocolate pb and they were delish! Thanks for the tip to take off the skins on the beans. Will try these again with another natural flavored pb. Thanks
I’m so happy that you enjoyed them, Anita! Thanks for the feedback. Let us know how the other peanut butters go. :)
LOVE these cookies…..and I like the uncooked dough….I have also made these with hershey cinammon chips(which are only available in USA not in Canada) instead of chocolate chips…..
I wish cinnamon chips were available worldwide! Hopefully you live close enough to the border to get some every now and then. And I’m so happy that you loved the cookies. Thanks for the feedback! :)
The pictures enticed me to go ahead and try this healthy cookie, and I’m sooooooo glad I did. I think it’s hilarious that my kids (and the hubby, too!) have no earthly idea that they ate chick peas and they loved it! So delicious and easy. Thank you so very much for sharing this wonderful recipe.
Congratulations on tricking your family into liking chickpeas. :) It’s fun, isn’t it?! I’m thrilled that you all enjoyed them and thanks a ton for taking the time to leave feedback and for rating them! I added that feature two days ago so I certainly appreciate it. :)
OMG, had to try these when I saw the list of ingredients. Looking for healthier versions of sweet treats as I have a very sweet tooth. Chickpeas, hate the smell hate the taste but needed to try. I used normal peanut butter which made them oily but very much edible. I could of ate the dough before baking them. They are actually nicer to eat cold however, mine came out darker than the picture above so I’m not too sure what that is due to. I may even try stevia instead of honey and might even cut back a little on the choc chips. I made 20 of these balls. Mine were darker so wasn’t as pretty as I hoped but the taste was MAGNIFICENT absolutely loved them. Easy to make, whizz it all up in a food processor, roll and bake. Easy as.
Thanks heaps for the recipe.
I HATE the smell of chickpeas. When I open the can, I just feel sick. But I wash them off and get on my with cookies and it all gets better. :) Some people have mentioned that these come out darker than the pictures but all I can think of is that some ovens are off a little? With their temperature. Or maybe not. But I’m happy you still enjoyed them. :) Thanks a lot for your feedback!
These were so incredible! I loved the dough too! Well, they are baking so Im hoping they are even better in a few minutes! I used chunky natural and grade b mayple and love almond extract so that went in too. Sooooo good! I have a gluten free 5 year old but they all liked the dough so far! I can see lots of add ins – cherries, coconut, oats, – I hope chick peas are good for you!
Ooh, that sounds good! Did you use 1/4 cup of maple syrup or a different amount? Love your changes! And yes… chickpeas are definitely good for you so you can give these to your kids and not feel that guilty. It still has some maple syrup, but it’s so much better than a cup of sugar. Right? ;) Thanks a lot for your feedback!
Somewhere in there I saw someone mention trying coconut sugar, but never saw what the outcome was. These are great (used dark chocolate as hubby is mostly dairy free) and I want to make them for a vegan friend. I know people have used agave and it has worked well for them, but the coconut sugar idea makes me curious. Any idea how much to substitute? Thanks :) — Denise
I see someone mentioning coconut nectar but not coconut sugar. And I mentioned coconut sugar at some point, but that was in regards to something else. I love coconut sugar but don't know how it'd work here since you'd be missing the liquid. And basically the only liquid. I'm sure you could experiment and add some soy milk or something but I have no idea how much you'd need to add. I'd definitely go with the agave. :) Good luck!
Wow! Thank you so much for this incredible recipe! I've made these twice in a week now. I did substitute maple syrup for the honey as I'm a vegan and the results were spectacular! When I made the second batch today, my dough was warm from the food processor when I added the chocolate chips, so rather than fight it I just stirred them in and the result was fabulous little peanut butter cookie balls with chocolate swirls! These are bound to become a fixture in my rotation. Yummy!
Hi Patti! Sorry for the slow reply. I’m happy to hear that maple syrup worked out. I think you’re the first to mention that! And chocolate swirls sound even better than chips. :) Thanks for the feedback!
I've made these several times. I find the consistency of the cookie better is you rub off the outer shell of the chick peas/garbanzo beans. Also, since I'm not supposed to have sugar, I used raw cocoa nibs.
I don't all the other nutritional information, but the batch I made had 18 cookies. Making each cookie approximately 111 calories.
Thanks for the calorie info! And I’ve never tried rubbing off the outer shell. That’s a great tip! Thanks a bunch. :)
I just made these and used CACAO nibs instead of chocolate chips and 30 drops of Stevia instead of honey. I am sugar-free, so it was nice to find a recipe that can work as a "dessert" for me :)
Now that’s interesting. I’m really surprised that Stevia drops instead of something else liquid worked. That’s awesome! I think I’ll add that info the to the notes. Thanks a bunch. :)
I just made these as well and we had mixed reviews.. My 15 year old said they were ok. But my 3 year old picky as ever eater LOVED them and kept asking for more! Hubby and I both thought they were very good. Great for beating the sugar cravings!!Thank you Thank you!
I hate to burst your bubble – but this recipe can be tweaked and cookies cooled and they still taste great! I added nutella, cinnamon, and regular peanut butter. Yes, they were more oily, but it wasn't a big deal. Also, I actually prefer them at room temperature or even cooled rather than when they're hot.
wow these were amazing!! I thought even the raw dough was pretty good but definitely hard to believe they are made with chick peas. My husband loved them too. I also brought to my friends and her and her daughter loved them and her husband who had a bad experience with chick peas before ate one and was surprised. He liked them too!! Thanks for sharing. Not sure how people think of this stuff but i'm glad :-).
Just made these, I wanted to wait and leave a comment till afterward I made them first since it was hard sorting threw all the comments for recommendations or reviews from those whos already tried them. I followed everything except I did add coconut flakes since I have some that need used up and I didn't have parchment paper so I feared they'd stick but nope! They are super ooey and gooey! Very peanut buttery. My husband who isn't big on baked goods liked them and so did my 7yr old son. I didn't tell them they had chick peas till after they ate them so they couldn't pass judgement lol. They both like them!! I shared on Facebook for my grain free friends. :)
These look amazing. Can't wait to try them out.
Does anyone have any tips for high altitude with these? I don't know if I needed to change the temp, cook longer, mine turned out kind of gooey.
Oh my gosh, these are amazing. I made them just as directed and they're so good! I'm gluten and dairy free so finds like these are always great! Thank you!
OMG!!!! Im making these now. I used agave and dark chocolate chips. I can wait for them to come out of the oven. Thank you soooooo much for sharing!!!!!!!
I just made these. YUMMMMMMMM. Packed full of healthy protein, little sugar, AND delicious?? For the win!
Just made these. YUMMMMMMM. Packed full of protein, little sugar, AND delicious? For the win!
how long do the cookies last? can you freeze them or freeze the cookie dough?
Hi, can the dough be freezed? How long do the cookies keep? :) They are delicious!
so…what are chickpeas? i have never heard of them and neither has google lol. someone please inform
Google has definitely heard of chickpeas… they are also known as garbanzo beans, I believe. It’s what hummus is made of. You can buy them in the bean aisle of any grocery store.
http://en.wikipedia.org/wiki/Chickpea
Thanks, Lindsay. I couldn’t even bring myself to reply to that comment. I figured it had to be a troll because when you google chickpeas, all you get is chickpea information. Very weird comment!
I am watching my calories so had to try these and attemped some swaps which I calculated at 14 cookies to be about 80 calories.
My swaps:
I used the whole can of chick peas
4 tbsp peanut butter
2 tbsp honey
1/2 cup applesauce
1/4 cup mini chocolate chips
and 2 tbsp xlyitol
Verdict:
The dough is amazing I froze it so I didn't eat the whole thing. I baked a few to try and they fall apart so I ate them with a plate and a fork. Still awesome, next time I will add a little less applesauce. When I thaw the rest of this batch I am going to add a little oat flour and bake a little longer after 15 min they were still a little underdone but I couldn't wait anymore lol. Thanks so much these are amazing!
I just straight up made these!!!!!!!!!!! MY WORLD HAS CHANGED FOREVER!!!
So excited to make these! Really happy I stumbled onto a pic of these on Pinterest and it led me to your recipe!
Thanks for the recipe!! I took a chance and used store bought creamy peanut. I also used a whole can of chickpeas. My cookies didn't seem too oily, and they weren't sticky when rolling into balls. I ended up with 21 cookies. Yummy :)
Omg these were so good! My friend and I made them and they were incredible!! My boyfriend really liked them and was so surprised when I told him they had chick peas in them! They are really healthy considering they are cookies! I love that they have no butter or sugar in them. Thanks for this recipe I will definitely make it again :)
i made these but substituted almost a 1/2 cup Splenda for the honey. I did have to add a couple teaspoons water so that it would blend in the food processor. They taste good but are a little darker in color than yours. Thanks for the recipe!
Thanks for all the comments and reviews, everyone! I'd love to keep replying to each one but it's just not possible with the way Blogger has the comments set up. :(
I appreciate all of them, though! I really do. :)
I know this is old, but I just saw this posted on another blog. I am not sure if these are your pictures, but it seems like maybe this blog published the content and photos and did not give you credit? You might want to check.
http://www.yeswecoupon.com/peanut-butter-chocolate-chip-cookie-dough-bites-no-flouroil-or-white-sugar/
Yes, they're my pictures and everything was copy and pasted from here! Thank you so much for your comment. I really, really appreciate it. I'm going to email them immediately! You are awesome. Thank you!
You are welcome. I think they have stolen other content as well. Yet on some they do give credit. When I saw the picture, I knew I had seen your cookie picture before all over pinterest.
First of all this recipe ROCKS! I know the post is almost a year old, but I am so glad I found it on pintrest. I made the cookie dough bites tonight and boy were they yummy! I used almond butter instead of peanut butter. Unfortunately my bites didn't look as pretty as your recipe pic lol. They just were not as golden brown as your picture. Maybe it's because of the almond butter. Oh well, they were still super tasty and my hubby even liked them too. Thanks for sharing this recipe with the world :)
First of all this recipe rocks! I tried it out tonight and they were super tasty. I used almond butter instead of peanut butter. Only thing is mine didn't look as pretty as your recipe picture lol. Maybe it's because of the almond butter. They just were not as golden brown as your picture. Either way they were still yummy and my hubby liked them too! Thanks for the recipe!
I just made these and they are great! Thought mine didn't come out looking as pretty as the ones above :) I also added some oats and almond slices. Next time I will have to cook them for a bit longer to get a crunchier outside texture.. besides that, good stuff! Will def make again
Yummy! Thanks Erin. I don't have a food processor anymore… blender worked fine.
I used almond butter, half honey and half agave. Followed the recipe exactly because any time I try to modify something it blows up :) I used a bum mini food processor, but I think it worked alright. Personally, I liked the "dough". Great recipe, thank you.
These are in the oven right now. I'm nervous.
I tried these tonight – amazing! I made my mini food processor smoke….so I might have to invest in a heavy duty model just so I can keep making these! ;) Thanks so much for posting!! This is sure to be a new family favorite.
Just came across this recipe in Pinterest. These cookies have no dairy?–Just what I need for my vegan boss and coworkers. Thank you.
Have you made these with Zylitol? I try not to do honey or agave or sugar. I assume you would need a little more zylitol because honey is a bit sweeter, what about additional liquid to make up for the water in honey?
Love them, just made a batch. I have to disagree with you on one point though, I LOVE the dough! However I have made lots of recipes with chickpeas so I am used to the taste.
Thanks for posting this recipe!!
Just took these out of the oven! Love them!!! Even my little brother, who hates all thing healthy said they were good! If an 18 year old boy likes them, they must be good! Totally satisfies the craving for chocolate, and so much better than eating a normal cookie! THANK YOU SOOOOOO MUCH FOR THESE WONDERS!!!!
can't seem to find the calorie count for the grain-free peanut butter chocolate chip cookies dough balls. Can u help me?
Thanks for the great recipe! I made these over the weekend, and I loved them. My family, however, did not like them and they teased me about my garbanzo cookies. But, thats okay – it meant more for me! I even liked them cold. I will definitely made them again.
I made these cookies with a friend yesterday. We did one batch with maple syrup and one with honey. We did one batch that had chocolate chips and peanut butter chips and another bath that had some that where plain, chocolate chip only and peanut butter chips only! They all came out tasting great, hot, room temp or cold!
Hi Texanerin I am so excited to try these tonight. I just can't seem to find the nutritional information by using the load more button. If there another way that i could find this?
Thanks:)
Kids and husband loved these! (me too!) Thanks for a great healthy recipe!
Erin,
I had to go gluten free about a year ago. My sister sent me this recipe this week. I wasn't to sure about the beans, but decided to give it a go. They are simply FABULOUS! I tag you in my blog post this morning about them! I am going to poke around your site to see what other treasures I may find! Thank you.
Renee
I'm so happy that you liked them! I do have some other gluten-free recipes under the recipe index. I hope you find something you like! Thanks for the feedback and I'm going to go check out your post now. :)
I made these!!! OMG YUMMMMMM
I put some walnuts in a few of them and those worked great, added a crunch factor!
And I used a blender… that worked to! It was a little hard to mix, but i don't have a food processor so i did with what I could
Has anyone tried using semi-sweet chips instead of chocolate chips? I ask because my fiance is also going dairy-free in addition to gluten-free. Yes, it's a baker's nightmare :)
Do you mean these?
http://www.sunspire.com/products/dairy-free-chocolate-dream-semi-sweet-baking-chips
I don't see why they wouldn't work! Good luck. :)
I made these on Sunday delicious warm and I must say I love them right out of the freezer.!
Thanks,
Jeannette
Made these today and they were not bad for a first try. I opted to use the whole can of chickpeas and a little more peanut butter with half SF choc chips and half 50% cacao Ghiradelli chips and SF honey. You definitely have to use the food processor but I think all in all, they were very good and I agree, the batter tastes great too. FYI – Mine came to about 80 calories per cookie and I got 18 out of the recipe using the entire can of chickpeas.
I'm having the hardest time leaving comments on this recipe. I just wanted to say thanks everyone! I'm happy you all like the recipe and thank you very much for all the feedback. :)
I made these today and am so thankful to you for this recipe. I changed nothing. These are to die for. I just took my kids off wheat a few weeks ago so have been feeling like the bad guy but to be able to make these for them today was awesome. My son was devouring them. He kept saying "these aren't bad for me?" It was adorable. The only thing I would do different next time is leave them in ball form as they were very crumbly in flattened form. (Small price to pay for such delicousness). Also I still thought they were fabulous cold and I also liked the dough. :)
I made these today and I just want to say thank you so much for this recipe. I made exactly as the recipe went. They are FABULOUS!! I just took my kids off of wheat so I felt like a hero making these today! My son kept asking me if they were good for him. I said yes and he was thrilled to think something so yummy wasn't bad for him (sugar and wheat). Anyway, amazing recipe! I do wish I had left them as balls instead of flattening them as they fall apart very easily that way . Also, I loved the dough raw and also loved them cold just as I did warm.
Can you use almond butter?
Has anyone calculated the calorie and protein content on these? Very excited to try these.
Hi there! Someone posted the nutritional profile two comments above yours. :)
I am unfamiliar with grain free and the baking powder you used for these but I sooo want to try them!! Is the baking powder something I can purchase "as-is" at Whole Foods or do I have to "create" it?
Wait… do you have to have grain-free baking powder? Because you can just use normal baking powder! I don't live in the US so I'm not sure if Whole Foods has it but a quick googling of grain-free baking powder only brings up results with the homemade version. So I think you'll have to make it if you need a grain-free version.
I calculated the nutritional information, using 2 Tbsp of agave syrup and dark chocolate chips, instead of the honey and chocolate chips, and it comes out to:
151 calories
8.5 g fat
2.6 g sat fat
143.3 mg Na
37.8 mg K+
14.4 g carbs
2.2 g fiber
6.8 g sugar
3.6 g protein
The caloric breakdown per "cookie" is 75 cals for peanut butter; 40 for chocolate chipsm 26 for chickpeas, 9 for agave syrup, 2 for vanilla extract.
Trying to figure out how to play with the peanut butter to decrease the caloric values. Anyone have any healthy suggestions for peanut butter replacement?
Delicious cookies though! FABULOUSLY delicious!
-Jenn
Someone in an earlier comment mentioned cutting some of the PB and adding sugar-free applesauce. Not sure if it would be a one-to-one substitution, but it would definitely cut calories!!
Good luck! Let me know if you try it!
Hi Lindsay! The thing with adding applesauce… I’d be afraid that it’d mess with the texture. The fat from the peanut butter is basically the only fat in these (and it’s good fat :)) so it’s pretty important. But it would be nice to cut the calories in these so I hope someone tries it. :)
If you can get past that these are actually chickpeas that you are eating…these are so yummie!! Thank you
these are so yummy hot or room temp!!! my daughter & niece have NO idea they are eating chickpeas :) i shared them with my chiropractors wife because she avoids gluten & she loved them too!! i'll be making these for soccer tournaments in the future :) thanks again erin!!!
Thank you for sharing this recipe! I made them and LOVED them! Actually I've made quite a few batches already and they are always amazing.
Blogged them here: http://wingitvegan.blogspot.com/2013/02/fine-ill-bake-chickpea-cookies.html
Can I replace the honey for rice syrup?
They were absolutely wonderful, haven't tried them cold yet. Have had 4 in a row so far, no more tonight. Thanks for the great idea.
These are currently in the oven… well, a few are. (the rest are in the freezer for another occasion!) I'm anticipating they'll be delicious, cuz the "raw" dough is pretty good! :)
These are currently in the oven… well, a few are. (the rest are in the freezer for another occasion!) I'm anticipating they'll be delicious, cuz the "raw" dough is really good!
These are in the oven as I type this!
Do you have calorie info for these? I made them last night and was impressed! Telling all my friends about them :)
I made these last night and substituted a liquid sweetener (Sweetz-Free) for the honey. They turned out great! THANKS! I was diagnosed with Diabetes almost a year ago and I have been CRAVING cookies! So this really helped to hit the spot.
I loooove chicpeas and I lover your recipe. I tried 'meatballs' out of chickpeas, I tried smashed chickpeas but really, I never ever tried to make them with sweet things and with chocolate. These cookies / cookie dough bites look amazing! I definitely have to try them.
I just made these today using raw natural almond butter. OMG, they are SO good! Since I learned I was gluten intolerant almost a year ago, I havent eaten a single warm chocolate chip cookie. Thank you.
Tried the recipe as is; disappointed :/ Maybe substituting ripe banana would work next time.
Hey Erin! One of my friends brought the most amazing GF chocolate chip cookies to a gathering last night, and after I asked her for the recipe, lo and behold — they are yours!!! SO good! :-)
I hope yo're well!
This is a test comment. Something weird is happening with the comments… I can't reply to anyone and it's not publishing my comments. And one got deleted when I replied to it.
And if this actually goes through, thanks for the feedback! I'll try to reply once it works again. :)
Wow, these are so good!! What a great recipe, I too will inhale these anytime my wife whips up a batch. We've made them for other people too, they can't believe the recipe. Yep, no GMO's and no nasties. Way to go Erin.
These cookies are out of this world!!! I made one batch as you said…awesome, and then added one whole banana (but kept the rest of the recipe the same)…also awesome (the whole banana made them a touch sweeter and gave them a gooey-er texture)
I found your recipe on Pinterest, and made them last night! They were a complete hit! My husband had some this morning and said the peanut butter taste really came through at room temperature! Thanks for a great recipe! :)
Do you think you could make the dough and freeze that instead of baking them all and then "reheating" it??
Just so everyone knows, these are DELICIOUS! I'm not a health freak, just wanted to try somethign that sounded crazy. They tasted just like peanut butter chocolate cookies. I LOVED THEM! My 2 and 3 year old loved them and so did my husband. They are delicious cold as well. We used regular peanut butter and hat to use a mixer instead of a food processor. Loved it! Thanks for the recipe
These are fantastic. My whole family loved them. I even really liked them cold.
Thanks so much for this great recipe! I just tested a cookie straight out of the oven and it was divine! Only substitute I used was broken up blocks of chocolate instead of the chocolate chips. It's turned out quite chocolate heavy, so I can't seem to taste the peanut, but that's okay with me. Amazing how great a texture you get with the tinned chick peas – and no hint of the flavour in the finished product.
Do you know if liquid stevia would work with this in place of honey? I am not allowed any sugar whatsoever.
I made these last night….SO YUMMY!!
I am going to make these with chickpeas. I can't wait!
I didn't have enough chocolate chips, so I put a bunch of cocoa powder in. And I don't have a food processor, so I used my blender which did nothing. So I went to my hand mixer. I added two eggs as it just wouldn't mix.
15 minutes baked on my pampered chef stone was just perfect.
Going to make this. Thanks so much! I have chickpea flour. I wonder if I could use that instead of chickpeas canned?
I know you said you'd try these with chickpeas, but for any other people wondering – no. Flour doesn't have the same texture as chickpeas so it's important to use chickpeas! I hope you liked them. :)
I tried these on the weekend and may I just say – WOW! Just WOW!!!! Should have seen the look on hubby's face when I told them they were made from chick peas… he is a convert!!
Used almond butter since I am avoiding peanuts right now…they looked awesome, smelled lovely, and tasted kind of blech. I sprinkled some sugar on top – helped only a bit. Added whipped cream – slightly more palatable. Will try with PB for the kids, perhaps.
they're currently in the oven! Thanks for the awesome recipe, I also love baking and am getting into healthy substitutes! – Rachel
Tried this recipe tonight. I found it by searching for Paleo desserts on Pinterest. I did not like my first cookie at all until I realize it needed more salt. About a 1/4 teaspoon made a world of difference. Not sure if I'll make them again, but it was an interesting recipe.
I'm happy you liked them better with the salt addition. And are these Paleo? I had no idea!
Delicious! I did make a slight change, but they tasted amazing so I'm thinking it was not a big deal. I substituted the natural peanut butter for Reduced Fat Jiff (which is what I had on hand). And I used a small icecream scooper (you know, the kind folks use for mini cupcakes) to put the dough on my baking sheets, instead of wet hands, which worked out really well. I got 24 cookie dough balls that way too. YUM! I'm amazed at how the chickpeas gives you that flour like consistency. Thank you for sharing this recipe!
And thanks for the feedback! The ice cream scooper tip is a great one. :) I'm happy that the Jiff worked for you. You're the first one to mention reduced fat Jiff worked so thanks a bunch for mentioning that! I'm happy you enjoyed them and thanks for the feedback. :)
I made these last night to bring to a potluck today – out of the oven yesterday, they looked exactly like the pictures, but today when I went to serve them they were extremely oily! Still tasted delicious, but any idea what happened? I followed the recipe exactly :/ Thank you for posting – my friends had fun guessing what the "secret ingredient" was!
Oh no! I know you said you followed the directions exactly, but you did use natural peanut butter? I feel awful that they did that for you. I can't imagine what would cause that! You're the first person to mention them being oily (a few other people did but they used regular peanut butter). But I'm happy that your friends still liked them!
I was doubtful but I just made a batch and they are absolutely amazing! How on Earth can chickpeas cookies taste this heavenly!? How can something so delicious be healthy?! Thank you so much for the recipe! I'm trying to be healthy without removing the fun of junk food once in a while without eating a ton of junk!
I love your attitude! You have to keep the fun of junk food or you'll just go batty one day. At least I would. I'm happy that you liked them and that they could help out with your healthier eating thing you're going for. Good luck with that and thanks for the feedback! :)
Well, I made the cookies and I love them! They are so moist! I will make these again for sure. My only suggestion is to wait several minutes before taking them off the pan. I smooshed a couple! haha Of course, that just gave me a great excuse to eat them!!
Haha. That's the spirit! Smoosh them and then you're forced to eat them. :) I'm happy that you managed them and thanks for letting us know that they came out!
I am making these cookies right now. I will let everyone know how they turn out. I am so excited!!
I probably missed it if anyone had asked about the amount of calories or fat or fiber are in each cookie? I can't wait to try these cookies. I have to buy the Natural PB first, ( I have everything else ready to go).Thanks for your reply!
I think the average for calories was 130 or so, but they do have a lot of protein. Just keep loading more comments and you'll find the analysis! Lots of people have posted what they came up with. Or wait. Go here! They posted one. http://nutritiontwins.com/blog/610-grain-free-peanut-butter-chocolate-chip-cookies#.UPr7fic0WSo
Made these last night and LOVED them!! I even took a couple with me today when I met up with some girlfriends and both them and their 2 year olds loved them as well!
I used a full can of chickpeas which is only 1/4 cup more than the recipe calls for and it didnt make a difference.
I also used a cookie dough scoop (kind of like a melon baller) to make the balls instead of my hands which worked amazingly and gave me no trouble.
Thanks for the awesome recipe!
A cookie dough scoop is a great idea! The dough is really sticky so I'll have to try that next time. Thanks for the idea! :) I'm happy that everyone enjoyed the cookies. And hooray for getting two year olds to eat chickpeas! Thanks for letting me know that they turned out for you!
Looks wonderful. Do you think I can use chickpea flour aka besan or gram flour? There's plenty of this in India where I live.
Unfortunately, that wouldn't work. At least I don't think so. The texture of ground up chickpeas and dry flour are just too different. Can you find chickpeas there?
Love them! Just made them, are awesome! greetings from Venezuela!
OMG, amazing! I just made them, there awesome, warm are better! greetings from Venezuela :)
Thanks, Stefania! I'm so happy that you liked them! And yup, warm are definitely better. At least for us. Lots of other seem to prefer them as dough or room temperature. For me, they just taste too healthy that way. Anyway, thanks for the feedback and for trying them!
Do you happen to have the nutritional info on these?
If you look at the previous comments, several people have posted their analysis. :) I think the average for calories was 130 or so, but they do have a lot of protein.
Made these before dinner tonight.. and my family of four ate every last one! Thanks for the recipe!
Thank you, I'm gluten free.
Found this recipe via Pinterest and made them tonight…ridiculously good!!! I am allergic to peanut butter, so I made them with Sunbutter and they are amazing! My husband and three-year-old son love them, too! So so so good!!!!
I love that the whole family enjoyed them! I could never get my husband on board with these but I'm happy you were able to. :) Thanks a bunch for the feedback! Oh and thanks for the Sunbutter comment. I'm sure that tip will help the other people who are allergic to peanut butter!
I found this recipe as a feature in a gluten free article and made them last night. I love everything about these cookies. They're great warm or room temp but I like them warm a tad bit more. My husband likes them room temp and my daughter likes the dough. To each his/her own. Great recipe! Thanks for sharing!
Cathy
Haha. I love how everyone enjoys them a different way. That's great! Thank you so much for letting me know that you all liked them.
I love these "cookies"! I made them for a snack after working out, but decided to share them with my study group. I was expecting people to snub them because of their healthy quality, but everyone ate them faster than the "real" chocolate chip cookies! I can't wait to make them again =)
-Amy at http://www.sweetspatulas.com
Yay! That makes me so happy to hear. And I'm impressed that your study group liked them. :) Thanks for your feedback!
I just switched to a wheat free diet, and I was dying for some chocolate chip cookies. I didn't have natural pb so I had to use regular, but they still came out great! I have to stash these away or I'll eat them all right now haha. I used dark chocolate chips mixed with regular since I didn't have enough, and I subbed the agave for the honey. Delicious!!! My chickpeas must have had a little more water in them even after patting dry since the batter wasn't as thick but they still really came out great. Thank you!!
I'm happy that they came out with the regular peanut butter! And the agave. :) Maybe you could try a different brand of chickpeas next time? Just to see if it'd be different. Thanks a ton for the feedback. I appreciate it!
Made them tonight. My toddler said "Yummy yummy!" My husband and I thought they were awesome too!
That's great! I'm so happy you all liked them. :) Thanks for letting me know!
Your recipe sounds soo good. I'm just wondering if you can use something besides a food processor to combine the ingredients because I don't have one. I'd like to try it, do you think a mixer would work?
I'm afraid that a mixer wouldn't blend the chickpeas well enough. :( You really want to get them well combined or else these will be pretty unpleasant, I think. I suggest trying these at a friend's house! It'd be fun, right? :)
one of my fav healthy cookies! Ive been making them for about a year now, amazing! everyone is blown away by the taste & whats inside!! thank you! :) -Sondrea
Thanks for your feedback, Sondrea! I'm so happy to hear that people enjoy them. :)
Wow Erin, the melted chocolate was calling me :o) I used dark chocolate chips (as I don't like milk chocolate) and the cookies were delicious!!! I cut it into2 parts, one part for the cookies and the other as a spread for my Pumpernickel bread yummieeeee with slices of apple this morning it was lovely (I like chickpeas so I even like the sweet combination)
About your Speculoospasta addiction, if you tell me which one you like I can send you some, I’m close to the source (live in Belgium). Some people like to use the Speculoos cookies for a Cheesecake bottom (I prefer nuts and oatmeal as a bottom)
Have a nice day
Gabi
You used this as a spread?! That's great. And very, very creative. :)
Thank you so much for the Speculoospasta offer! I went to France recently and bought a lot so I'm covered. :) Thank you, though! I've used Speculoos as cheesecake and pie bottom and love it. So much more interesting than a normal crust, but nuts and oatmeal is also lovely. Thanks again! I really appreciate it. :)
Thanks to your recipe chocolate chip cookies are back on the menu! These cookies were amazing. Thank you!
Yay! So happy that you enjoyed them. :) Thanks for the feedback!
This recipe looks amazinggggggggg. i'm gonna bookmark and make this. WOW.
I hope you can give it a try! The reviewer above you, Sonia, seemed to like them at least. ;)
I am SO making these!
LIKE NOW!
Well, after my workout, that is!
Darn, no canned chickpeas. Gotta soak 'em.
Alright then let me try that again…
I am SO making these.
LIKE TOMORROW!
When I have some chickpeas ready, that is.
Haha. I hope you'll like them! I'm interested to see what you do with the honey. :) And I'm interested if non-canned will work. I've had that issue with something else before. I used fresh when I should have used canned and it didn't work out. Although it could just be that I didn't like the recipe. ;) Good luck!
OK, Erin, WOW, I mean, OMG, WOW!
I am speechless… wordless, breathless, motionless…
I fact, I think I might have fallen unconscious but my body does not yet know it.
I've eaten FOUR just taking the pictures, and now I'm just sitting here, eyeing them as they "lay" across the table, "evilely" trying to tempt me.
A few of them I had to break open for the pictures, you know. Surely I can't store them like that, what a dishonor it would be for the poor cookies to be put in a jar with their bodies in pieces. I think I might have to put an end to their suffering and eat them right now, before they even realize that they are no longer complete!
Seriously, what a winning recipe! I made a few substitutions, but really, just a few. I am in total awe, and in complete adoration.
`
Tell me, can one marry a cookie?
Motionless? Unconscious? Hahaha. You leave the BEST comments! Thank you! But they're not low calorie so stay away, okay?! And a dishonor? Oh goodness. You're awesome! I hope you post them so I can see your healthy subs! Thank you SO much for leaving feedback. This is, hands down, my favorite comment ever. :D So yes, so stay away from them for today and give them to your son. Just don't tell him what's in them! And warm them up! He'll never know. :)
GIVE THEM TO MY SON??? NO WAY!!! I ate them ALL, ALL I tell you! Well, no, that is not true. I kept four in the freezer to test freezability and munchability of frozen cookie factors, so hopefully next time, I can make a bigger batch.
Becuause, yeah, there WILL be a next time.
Heck, I think they're even better once they cool down. Their texture is just the best. So dense, yet so soft. I can't wait until I can afford to have the other 4 (I might go only 2 at a time this time 'round though. 4 in one go was a little over the top!)
Say, did you happen to see the picture I posted on my FB page? http://www.facebook.com/photo.php?fbid=545045392172468&set;=a.291773160833027.84204.247662465244097&type;=1&theater;
I can't look at it too much, it only makes me want to completely lose myself in one of them babies once again.
And are you saying I can warm them up? And they'll be just as decadent as when they came out of the oven?
Oh my… I might very well have just fallen unconscious again…
Thanks for the Facebook link! I've been having problems with Facebook for the last few months. I only see posts 4 – 8 days afterwards so I pretty much don't go on there. And yes, put 'em in the microwave! Thanks again for the funny comment. :)
This recipe was incredible. I just made it…and as usual didnt check to make sure I had everything before I already started mixing things so…I used 1/2 cup almond butter + 2tbsp peanut butter since I was nearly out of peanut butter! Then I used 1 tbsp of vanilla extract instead of 2 tsps because I grabbed the tbsp before I realized…lol. BUT even with these mess ups they were delish. I actually liked it as dough too! What I liked even more was that I ate 2 and felt satisfied. If it were "real" cookies the sugar and flour would have set off my carb monster and I would have ate til I regretted it!
I'm so happy that your subs worked! And congratulations on feeling satisfied with two. I have to admit that I don't share your control around these or anything I like for that matter. :( Stupid carb monster! Thanks a ton for your feedback and sorry it took me a while. :)
Looks like a recipe worth trying. I will let you know what my kids think.
Looks like a recipe worth trying. I will let you know what my kids think.
Helen – I hope you enjoy them! Is your cookie recipe online? :)
Brenna – I'm sorry! I don't know what to say if you followed the recipe exactly. Perhaps a difference with the chickpeas? Anyway, sorry. :(
healthy and delicious – Nobody has mentioned using Stevia before so I'm afraid I don't know what to say about that. Perhaps if you added some extra liquid? Sorry I'm not more of a help. Please let us know if it works out! It'd be a big help to other people, I think.
any suggestions for alternate sweeteners for people needing a low carb version? could you sub stevia and/or erythritol? would they hold together without the honey or agave? The more I learn about blood sugar (especially fructose), the less interested I am in even "natural" sweeteners that raise insulin…….
thanks!
rachel
mine look NOTHING like this… i follow the recipe exactly. :(
I have a cookie recipe that uses chickpeas too! These look great. I can't wait to try them. =)
ce32 – Haha. Love your comment. :) I'm thrilled that they worked for you using normal peanut butter! Thanks for letting me know. :)
Jennie – I'm happy the kids still liked them but they shouldn't be crumbly. They should be very soft so maybe you overbaked them, but I think it'd be pretty hard to do if you just left them in there a few minutes longer. Could it be that the oven temperature is off? Just a thought. :)
Marcella – Haha… yeah, black beans aren't my thing, but neither are chickpeas so who knows? Maybe it'd be okay. :) I'm glad that you enjoyed the cookies! Thanks for taking the time to leave feedback. :)
Anon – I used the homemade kind that I linked to in the recipe but hundreds of people have made these and I'm sure they all used different kinds. So just use whatever you have! Good luck. :)
Catrina T. – Yay, happy they worked with sunbutter! And also happy that your entire family enjoyed them. Thanks for the feedback :)
I made these using Sunbutter (since I am allergic to all nuts) and they are delish!! Regular staple in our home. :) My hubby and kiddos all loved them.
Hi! This sound great! What kind/brand of natural peanut butter did you use?
Thanks,
Beth
Just made these. Very good. I had to heat up my honey since it had crystallized, so it started melting the chocolate and made the dough a little darker. I used 60% Coco chips, and they are very rich that and chunky laura scudders. I put coconut oil on the cookie sheet and they did not stick. A cookie you can eat without spiking your blood sugar! Thanks! I like idea above for the mashed bananas. Black beans…I'd have to draw the line there. Sounds horrid.
I just made these and they tasted amazing! The texture was crumbly and they didn't hold together, though my children ate them all in minutes flat. Do you think I overbaked them? Regardless, I'll definitely make them again!
OMG!!! I just made these because I happened to have all the ingredients on hand and wanted to check them out. These are "slap yo mama" good! Seriously? Healthy alternative and taste good, who knew? I did not have natural PB on hand and used regular and they turned out just fine. Haven't tasted them cold yet, but hot out of the oven they are delicious! Thanks for a Pinterest successful recipe pin!
Anon 1 – Sure, but why? They're already gooey enough. :)
Anon 2 – Yay! Happy you and your family liked them. :) I also dislike chickpeas but love these! Thanks for the feedback.
Guillaume – Happy you liked them! And of course you can do that. Thanks for asking. :)
Anon 3 – I'm happy your friend posted them too! :)
Amanda – Try searching for a recipe nutrition analyzer. Copy and paste the recipe into it… it should tell you the carbs. :)
NES DesignZ – Other people have used it with success! I've never used it, though, so I can't promise it'll work.
How do you think PB2 would work?
If anyone can figure out how many carbs are in a cookie, I would love them forever. :D
If anyone can figure out how many carbs are in a cookie, I would love this person forever. These look great.
So glad a friend posted these on FB. They are awesome =)
Just made them ! Delicious :-) I like to cook with cheakpeas : complete proteins and good texture to make cookies !
Question : Can I traduct your recipe in French and put it on my blog ? Of course I would put a link to here ;-)
Just wanted to thank you for this recipe. My family loved them! My husband said they were phenomenal. He and my son don't even like chick peas. They couldn't believe that the cookies were made with them.
do you think i could throw some coconut oil in there?
These cookies are amazing! I am a daycare teacher, it is so nice to have a "treat" for them that is actually full of protein and goodness. One of my personal favorties, everyone loves them & no one knows the secret ingrediant! -S
Hi Sondrea! So happy that the little ones like the cookies, especially considering the ingredients. :) Thanks for the feedback!
Nothing healthy about these at all. They are chocolate peanut butter cookies w/ Chickpeas. The chickpeas don't make them healthy !!!
Jennifer – Hope you enjoyed them!
Anon – I have no idea. :( My batter was super thick. Nothing in there is runny. You drained the chickpeas well, right?
Bridgette – I guess that could be it! Some people have told me that these are almost too sweet. Or maybe like you said, they just don't do it for you. Thanks for the feedback. :)
DuckyCooking – Thanks for the tip! Happy you liked them. :)
Christi – Hehe. Happy to hear! Thanks for your comment. :)
wahoo_mom – Your comment made me laugh. Thank you. :) And happy you liked them!
Lucie – I suppose that could be it. They really need the chocolate to sweeten them! I'm happy you're still happy about the experiment, though. Thanks for the feedback!
I made these yesterday and it yielded 20 for me, plus the dough I ate straight out of the food processor! I also substituted almond butter for 3 tablespoons' worth of peanut butter. I have to say I feel like I can sort of taste the chickpeas but it is a subtle taste. This could be because of my part almond butter substitution or that I used slightly less than a half cup chocolate chips and they were dark, not milk.. however I love the chewy texture and am really glad I made them!
I despise chickpeas, but gave your recipe a try anyway. Guess I don't despise them as I thought. They are DELICIOUS!
I made these for Thanksgiving, and they were all "gobbled" up (including my 3 year old).
THANK YOU FOR THIS RECIPE!!!
I just made these, and they were good! I actually preferred them after they cooled a bit, and were just soft and chewy, but not warm. I used 170 g cooked chickpeas and homemade vanilla sugar instead of the extract, made 20 balls and cooked them for 10 minutes. Thanks for the recipe!
I must say I didn't really care for these. They weren't bad and I couldn't taste the garbanzo beans but they just tasted healthy and weren't very sweet. I'd give them a 2.5/5 but if you like less sweet things, try them! Also the original recipe called for honey which is sweeter than agave
(Continuation on my comment) I used agave so maybe that's why they weren't that sweet. Also I am vegan so I do appreciate healthy and less sweet recipes, these just didn't hit the mark for me. Thanks for sharing and I'm glad a lot of people love these!
Bridgette, I totally agree with your comment. I'm also vegan, also used agave, and while I still devoured several cookies, they didn't quite do it for me. But as I mentioned in my comment below it could also be because I used some almond butter and dark chocolate.. who knows.
so yummy! but my batter was runny. any tips?
wow-i can't believe the comments on these. making today ;)
Sorry for the slow replies everyone! I've been having problems with replying, so I'm doing it this way.
healthhappinesshumour – Haha. Well I'm happy you enjoyed them! Thanks for letting me know. It seems like I'm the only one with dough / cold bites issues. :)
Tara – I'm impressed that your husband liked them too! My husband couldn't be tricked, unfortunately. Only because he saw me with the chickpeas. :( I'm happy that you can enjoy these cookies despite your diet limitations. It makes me happy to hear that gluten-free folks can eat my cookies. :)
Anon – Yup, the chickpeas take place of the flour, so it'd be like making normal cookies without flour. Won't work! I promise you can't taste the chickpeas, though.
Kelly – Wow! That's a lot. I'm so happy you enjoyed them enough to bake them so often. Thanks for letting me know!
Mrs. A – Thanks for the feedback! I'm happy you found this recipe and enjoyed the dough. :) Happy the husband was okay with them too!
lilyk – If you look on the first or second page of comments, a lot of people have posted what they came up as the nutritional info. If I remember correctly, they have about 130 calories.
teri – Yup! Lots of people have used almond butter.
CJG – Someone on the first or second page of comments made it with that. I think they added water or however PB2 works and said that it worked out fine! Let us know if you try. Good luck. :)
I was going to ask the same thing as one Anon — has anyone used PB2 as a sub for regular PB? Trying to watch the calories :)
can you use natural almond butter intsead of peanut butter?
what is the nutritional information??
what are the nutritional facts?? :)
I JUST made (and ate) these. Delicious!!! I actually thought the dough in it's raw state was quite tastey & I have a thing for eating frozen cookie dough (i just love it!) so, I put some aside to freeze. These were really quick & easy to make & hubby could not believe they were made from chickpeas. And talk about being more affordable than cookies made from Almond Flour. Thanks for the recipe! (Found it via Pinterest btw).
I JUST made (and ate) these. Delicious!!! I actually thought the dough in it's raw state was quite tastey & I have a thing for eating frozen cookie dough (i just love it!) so, I put some aside to freeze. These were really quick & easy to make & hubby could not believe they were made from chickpeas. And talk about being more affordable than cookies made from Almond Flour. Thanks for the recipe! (Found it via Pinterest btw).
I don't eat gluten free, but I thought I'd try out these cookies and now I'm addicted to them! Just about to make them for the fourth time in about 2 months – I NEVER bake cookies that often!
would it be okay if i dont use chick peas?
Wow, I just made these & am so happy they turned out awesome!! I recently went all gluten free & mostly vegan & I saw these on pinterest & was like "hmmm chick peas in cookies?? I don't know…" But was so surprised with how yummy they are right out of the oven. Honestly i even ate a couple finger tips of the dough & liked it. Thanks so much for the surprisingly delish recipe! Makes me want to experament with odd ingredients more often :) My husband even ate one & really liked it(and he is not as much of a health foodie as I am) Everyone questioning these because of the chick peas…just try them!! I think you'll all be plesently surprised.
~Tara
So I know you warned us about not eating them cold. I did it anyway. And either you are crazy or I am because they were awesome cold..and hot..and just the dough. LOVE these cookies. Definitely on my favourites list!
So I have natural PB, I just want to know so my cookies don't come out oily do I mix the oil in that's on top or not….? Would love to know I want to make then for my brother…. he has an amazing taste palit… nomatter ehat I make he knows so I want to see if he can tell!! I will see what he thinks
I make my own peanut butter (just process peanuts in a food processor) and have never had the oil go to the top. I'm guessing you should mix it in! Good luck and hope you and your brother enjoy them. :)
Do you think you could use white beans instead of chick peas?
Someone else mentioned that they did so but I just can't imagine them being as tasty. Can you get chickpeas where are you? I hate chickpeas but still loved the cookies so don't let the chickpeas hold you back. :)
ooh wrong date and time, or is that just a time zone thing ( might want to look into that)? I wrote my first comment 10/28/12 at 8:39 pm
It's a time zone thing! I'm in Germany. :)
You should TOTALLY put these and on yummly.com ( recipe search engine) they would do soooooooo well! I'm going to have to make these soon!
Thanks for the tip! I'll have to see how that works. And I hope you'll enjoy these! :)
Can these be made without peanutbutter? My boyfriend's allergic to peanuts!
People have used almond butter with success! Good luck. :)
I definitely needed to bake these for more than 10 minutes! I took them out after 10 and thought they looked a little off from the picture. I put them in a bit longer, but then got impatient! Today they have darkened up a lot from being under-done. Ahh well, they still taste delicious! Good news, too, I have enough chick peas left to do another batch. :) Thanks for the recipe!
I hope the next batch works out better! They are supposed to be really very gooey. I wouldn't say that mine ever got that not-underdone look. Happy they were still good and thanks for the feedback. :)
I just made these and they taste AWESOME, but after they cooled they turned green! I made them with sunflower seen butter instead of peanut butter, but I have no idea how that could turn them green. Any suggestions?
Green?! Well, I have no idea how that could have happened. Perhaps they would be good for Halloween? :) Sorry that they turned green. You're the first to say that! And sorry for my slow response.
I added coconut to the batter and rolled them in coconut before baking.
I made these and they were very soft and hard to handle when warm. I refrigerated them over night and tried them cold the next day just to test your theory and they were delicious! In my opinion, they are MUCH better cold and plus easier to pick up.
Well I'm happy you enjoyed them cold. :) I guess I'm just a bit obsessed with gooeyness. Thank you for the tip!
These are so great! Just made them yesterday and the most picky person in the world…my husband.. even likes them!! Its a Keeper!!
Yay! I love hearing things like that. I'm also super picky so I know what that's like. Thanks for the feedback!
They look DELICIOUS!!! I can't wait to try them but I dont have a food processor, will just using an electric whisk work???
Sorry for my slow reply! I'm afraid that you really need something that will be able to grind the chickpeas really well. I don't think an electric whisk will work. I wouldn't risk breaking it or having chunks!
Do you think you could use any white bean??
Do you think you could use any white bean??
I don't think so. I've always found white beans to have a disturbing texture (I know, it's just me) and don't see them working in this but you could definitely try! Let us know if you do and good luck. :)
I just made these the other day with my roommates and they LOVED them!! They are our new favorite healthy treat! I was wondering if you have ever tried to replace the peanut butter with pumpkin puree. Since it's fall I am obsessed with pumpkin again! Would it work to do that?
I'm obsessed with pumpkin too! The only problem is that pumpkin and peanut butter have a totally different texture. You've inspired me to try to create a pumpkin version, though. I'll use almond butter, some pumpkin and spices and see what happens. I'm happy that you all liked them! Thanks for the feedback. :)
Could I use store bought Almond or some other butter? We don't do peanuts. Also I was reminded of this recipe, I'm sure you will like it! http://healthyindulgences.net/2009/05/healthy-chocolate-cake-with-a-secret/
Sure! Lots of people have used almond butter with success. The most recent almond butter comment (it's a few above yours) said that it made them more cookie-like so that's good. :) Thanks for the link! I checked it out. I've tried black bean cake before but the beans honestly weirded me out a little. I have to try again!
These are my favorite. Substituted almond butter instead of peanut butter and they came out much more cookie-like. They taste great cold and hot with the almond butter. Thanks for a great recipe.
And thanks for the feedback! Interesting that they came out cookie like with almond butter. I've definitely got to try that. And I'm happy you liked them. :)
Oh my! I just found your blog, and I think I have to make these very, very soon! They must be pretty high in protein because of the chickpeas, which can be a good thing, too. Thanks for sharing the recipe!
I hope you get a chance to make them! And yes, they're very high protein. For me, that's a very good thing because I struggle to get enough. :)
I'm a little late to the party, but wanted to add a suggestion for those wanting to used Nutella. Justin's has a delicious chocolate hazelnut spread that is the consistency of natural peanut butter. I eat it by the spoonful. It's pricey ($10 a jar), but oh so good. I haven't tried it in these cookies yet since I didn't want to waste it if I didn't like the chick peas, but I'll be trying it sometime!
Thanks for the tip! That sounds great but I also wouldn't want to waste it. :)
Not sure where you live in Germany, but my wife (The Antiques Diva) and I live in Berlin (originally from Oklahoma). Tried these today and were thrilled with the result! Thanks!
Also in Berlin. :) So happy that you two enjoyed them! Thanks for the feedback.
Just made these, but added about 1/2 cup protein powder and 2 tsp water. SO GOOD.
Yay! Happy that your sub worked. Love it when that happens. Thanks for letting us know. :)
Thank you. so much. These are so addicting, filling, and incredible. Who thought you could make a nutritious meal out of cookies? hehe
And thanks for leaving feedback. :) I'm happy to hear that you liked them!
I just made them and they were sooo good! You really need a good blender before trying it. I broke my magic bullet:)
Oh no! Sorry I didn't see this until now. I'm happy you liked them but it should haven't broken a Magic Bullet! I'm sorry. :(
As I was making them they seemed to be dark. Mine didn't turn out as light as yours. Any Suggestions?
I have no idea what would make them dark. The dough was dark, or they got brown too quickly? If they got brown too quickly, lower the temperature by 25 degrees F. If the dough was dark, was your chocolate a little melted / soft? Because that's the only thing that could make it dark. Sorry I'm not more of a help! I hope you still enjoyed them. :)
These look so good!
Just wondering if anyone's cookies turned out rather dark but not overcooked?
and if anyone knows the calorie count?
I haven't had any comments about dark cookies yet. And several people have left their calorie count analysis and I think 130 or 140 was the average. Unfortunately peanut butter is not low calorie. :(
I saw your recipe for the chocolate chip dough balls on Pinterest and just made them. They are delicious!! Who would have guessed that chickpeas are one of the main ingredients? I am 8 months pregnant and was diagnosed with borderline gestational diabetes. I have been searching for a sweet treat to satisfy my cravings without added flour and sugar. This is perfect – and it packs a great protein punch as well. Thank you!!! Have you ever tried a similar recipe for other cookies (I'm thinking snicker doodles…)? I will be keeping this recipe on hand for sure. Keep up the great work!
~Lauren
Thanks Lauren! I've replied to your email. Hope you got it. :)
The best thing about these is they are egg free!
I have to admit that I never even realized that. I'm happy that it's a big plus for someone. :)
These are ridiculously good. Will be 'fooling' the family on Christmas with these for sure. Definitely cookie DOUGH bites, as opposed to cookies, too gaumy for cookies, just right for "dough bites". Used chunky peanut butter and crushed walnuts for texture second time around. Touche'. Thank you.
I love that you've already planned Christmas cookies. Me too. :) Like the texture tip. I guess the chocolate doesn't do much there, huh? I appreciate the feedback!
I've made chickpea cookie pie before and could taste the beans. I then tried it using northern beans… much milder bean and it was so much better. No one could tell. My Brice who hates beans loved it. Can't wait to try this recipe though! Thanks for the post.
I hope you enjoy this recipe! That's a good tip with the northern beans. I'll have to see if I can find those in Germany. I won't use them in this recipe because you really can't taste the chickpeas once baked, but I'll try them in different recipes. Thanks again!
Made these last night without any changes (ate 3 while hot) and brought the rest to work. My co-workers inhaled them in minutes and demanded the recipe. So easy to make and so delicious. Can't wait to make them again!!
So happy to hear that you and your co-workers enjoyed them! I'm really happy that you also enjoyed them cool. Thanks for the feedback!
So if they aren't delish at room temperature, that means I have to eat them all at once while they're still warm and gooey? Hmmmm….I believe I can do that! :)
Haha, I like how you think. I hope you like them!
It looks absolutely fantastic! Thanks for sharing!
Thanks! :)
I made these tonight. Had to warm the honey to get it out of the jar. My chocolate chips melted so I had chocolate cookies! They're really yummy!
Happy that they're still yummy with melted chocolate! Thanks for letting me know. :)
wow! These were AWESOME! found out about them through pintrest and gave them a try this afternoon. I love them! question – do you think butter beans would work as well? I only had one can of chick peas and i want to make some more before the next time i'm able to go to the grocery store so i think i might try butter beans…
So sorry for the slow answer! I've been having issues with the comments. I have never even heard of butter beans so I have to admit that I have no idea if it'd work. Did you try it out? I wouldn't risk it but I'm terrified of beans. My opinion isn't really valid! And hooray that you liked them! Thanks for the feedback. :)
The increased use of chick peas in baked goods terrifies me because I'm deathly allergic to beans of all kinds. A plea to anyone who is making them to bring to a potluck, cookout, church supper, etc.: I know better now but someone with a similar allergy who hasn't seen these recipes yet might NEVER suspect there would be beans in a cookie, so I hope you will disclose on a notecard or something to be placed near the plate.
Thanks for the information! I had no idea that people were allergic to beans.
I need to know how many grams of FAT are in each cookie?
I don't know but I can say they're not low fat. There's a lot of peanut butter in there, but it's the good kind of fat. :)
Anon – People have said 125 on up. You can do CTRL + F and then type calories. On the first page of comments too. Hope that helps!
Does anyone know the calories on these cookies? Please email me if you know Jaden8505@hotmail.com
Missie – Hehe. I'm happy you don't feel guilty! You shouldn't. They're pretty wholesome compared to normal cookies. :) Thanks for the feedback!
tina – Super that they worked with almond butter! Thanks for letting me know. I'm sure it'll help others in the future!
Made these, but used Natural Almond butter, and they were spectacular. Not a peanut butter fan anymore, so did not even try the other way.
These were amazing. I made them tonight and had to eat 3! oh dear! I am SO making these again – I don't even feel too guilty about eating them!
Noel – So so sorry for the slow reply! I somehow missed your comment. I drain the chickpeas, rinse them off with water, and pat them dry with a paper towel. I hope it's not too late. :)
Happy Gidget – Wow, thanks for the amazing comment. Totally made my day! I'm happy that you and your body could deal with these and that you even liked them. And great that you liked the batter and the bites cold! It makes me so happy to know that people with dietary restrictions can enjoy these. Thanks again for the feedback! I really appreciate it. :)
You are amazing! I am so glad your photo popped up in my FB/Pinterest feed. Dark chocolate is almost the ONLY indulgence I allow myself and then, only very occasionally. I voluntarily gave up gluten when I discovered that it stops my metabolism dead and then, let sugar go as well. Since then, my palette has become more discriminating and processed foods are just TOO much and 'sweet' things are far too sweet. However, YOUR cookie bites are absolutely PERFECT! I loved the batter. I loved them cooked. I loved them cold. Even if they are not perfectly healthy, they are certainly made of ingredients my body can appreciate. Thank you! Thank you! Thank you!
Heya! Came over here from Pinterest. I was wondering if you drain your chick peas or use the liquid that they come in?
Thanks so much!
mas_vale – SO sorry for the delay in my response! I didn't see this until now. Natural peanut butter is just nuts and maybe salt. That's what "real" natural peanut butter is. Regular peanut butter has added fats (including the bad types of fat), added sugar and some other added stuff. If you make these with regular peanut butter, they'll come out oily.
Shannon – Yay! It makes me so happy to hear that people eating gluten-free enjoy this recipe! Thanks for letting me know. :)
Anne – Please do! I bet you'd enjoyed them. :)
It looks like a dream! I need to try it soon!
I just made these after my daughter and I went gluten-free two weeks ago. She's been craving treats. These turned out GREAT! Like, surprisingly great. Yay. Thanks for the recipe!
What is the difference between natural and regular peanut butter and where can I find natural peanut butter??? Thank you.
Fatemeh – So happy that you liked them! And you should have kept the ingredients a secret from the husband. :) I'm here on Facebook if you want to add me! Texanerin Baking
Tom G – Thank you for posting the nutritional info! I'm sure it'll help someone. I really appreciate it. :)
Hi there. I'm not sure if needed, but I've put your recipe into my recipe thingy on MyFitnessPal using local UK ingredients. I've put in 14 servings and came to the following values per serving:
kcals 133
Carbs 12g
Fat 8g
Protein 5g
Fiber 1g
Sugar 9g
I used:
Meridian Natural – Smooth Peanut Butter – No Added Sugar & No Added Salt, 165 g
Ktc – Chick Peas (Canned In Salted Water) 240gr Drained, 240 g
Rowse – Blossom Honey Pure & Natural, 4 tbsp (20g)
Generic – Baking Powder, 3 g = (1tsp)
Nestle – Milk Chocolate Chips, 90 g
No pinch of salt added, as the chick peas were in salted water whilst in the can.
I hope this helps someone who might be looking at nutritional values, etc.
I just made these today but my food processor is not the best and it wasn't "Smooth" but that's ok, they tasted divine. My husband could tell they weren't "real" chocolate chip cookies but he liked it. Then when I told him how I made them he got up and left and refused to eat anymore lol. I went and had 4 more considering the health benefits of garbanzo beans it seemed illogical to not eat these cookies! Thank you for a great recipe and please tell me what food processor you used.
Fatemeh Loves
*Please visit me on facebook if you are there as I would like to get updates on your recipes sooner!
Kathleen – I hope you like them! You're the first person who has mentioned that they like the metric amounts. Thank you so much for saying that! I sometimes wonder if it's even worth it. Now I know. :)
I'm getting ready to make these right now, and I want to thank you for giving us metric amounts. So many food bloggers do not do this, but for those of us who use grams, it makes a difference. Thanks!
Kathleen
Heidi – So happy that you like them and will make them again! Thanks for reporting back. :)
These are incredible! So easy and healthy! I will make these often!
Kim – I'm happy they passed the kid test! I don't even think my blender could handle this. I always need to add liquid for it to succeed in anything. I'm happy that you were able to do it in your small processor. :)
ksmith615 – It's so fun to trick the guys, isn't it?! Happy that these were a success for you. Thanks for the comment!
Poet4Him77 – Happy that you liked the dough! And that Peter Pan natural worked. I hope they were too greasy. :) Thanks for letting me know!
Haley – Yay! So happy that you were able to veganize them. Thanks for the feedback. :)
I LOVE THIS RECIPE! They are delicious. Very vegan friendly with the substitute of vegan chocolate chips!
Erin, these are AMAZING!!! It's so hard to believe these are made from chickpeas. They are so YUMMY! I actually like the cold dough better than the cookies. :) I used Peter Pan Natural PB and that worked out OK.
Keep the grain-free recipes coming!
I love a good recipe where I an hide the "healthy" and convince my boyfriend they are every bit as unhealthy as the original peanut butter chocolate chip cookie! He had NO idea what was in them. Love it. Many thanks!
I just made these today. They passed the kid-test. After my oldest daughter ate one, I told her that there were garbanzo beans in there and she was surprised.
The only downside is that it was pretty messy. I actually tried it in my blender first because my food processor is really small and then I had to move it over because my blender was not doing a good job. So it's probably my own fault. Not the best cookies in the world but good for a healthy cookie.
Anon – Don't apologize for a long comment. I love them! :) Thanks so much for taking the time to write some feedback. You should try again using the kind of peanut butter that's just peanuts and salt. Nothing else! I'll add a link in the recipe to my homemade peanut butter recipe. I'm happy that your mother liked them too and enjoyed them cool. And wow, thanks for following. I love having new readers. :) Thanks again!
Thank you so much for this recipe !! I couldn't go to sleep and I wasnt hungry for dinner so I decided to make these at 10 pm hahaha probably not a good idea but because these are healthier than normal cookies, I decided it was okay (excuses, excuses) and they came out great! A little darker than the ones in your picture but maybe it's because I didn't use all natural peanut butter (even though the jar claimed it was). And best part is my mother loved them! She usually hates sweets but she ate half the batch. She said they are yummier when they're cool because I only had mini chocolate chips so they were still melted. Anyway, will make this again tomorrow ! Sorry for such a long post but just wanted to thank you! Your food blog is the only one I read now:)
Sami – Well if they're gooier, isn't that a good thing? :) So happy that you still liked them! If you're not sure of your peanut butter, just dump some peanuts in a food processor and process until there's peanut butter!
Die Groblers – Thanks for your tip! I wonder if I have a really good processor because this recipe has always been super easy for it. Or maybe the chickpeas I have are just softer? :) I'm also going to try different flavors. I have one planned for today! So happy that you enjoyed them. Thanks for the feedback.
Re: Posts about it food processors burning out… I figured a way to save on the amount on processing time is to put the chickpeas (and the nuts) through a fine setting on the meat mincer first.
I tried this yesterday. My concern was that it was going to taste like chickpeas. It doesn't. It's divine. Hot or cold, it's nice. I use these as fillers between meals and after gym. I will definitely try them with different flavors also. Coffee, chocolate and cinnamon comes to mind… And of course different nut butters. ;)
I'm a diabetic and always on the lookout for healthier recipes (If I'm going to eat carbs, I at least want them to be more wholesome than sugar). Just made these with coconut nectar instead of honey. Very good! Funny thing is… they look nothing like the picture, haha. I didn't have the greatest of natural p-butter on hand, so mine ended up much more gooey. Oh well. Still taste great, thanks for sharing!
hansismyhoney – So happy that you all enjoyed them! Thanks for leaving feedback. And you know what? I've never tried hummus… it always kind of scared me.
Meredith – So happy that they worked with your substitutions! I hope that you're able to make some more chickpea cookies soon. I'd be interested to see what you do. :)
Hannah – I'm happy that you tried a second time with natural peanut butter! Thanks for the tip. Hopefully that'll save some other readers from messing up their cookies. :)
Anon – Several people have left the nutritional profiles but I think 130 or 140 was the average. Happy you liked them! :)
Anon – Unfortunately not. The people who have tried with normal peanut butter have all said that they come out oily. These shouldn't be oily at all, so I'm afraid it won't work. :(
Is there a way to make these with normal peanut butter?
These are great about how many calories? I did make them and then I told people what was in them :)
I just made these and they are YUMMY! to say the least. I actually had to make two batches because, warning to you and all your subscribers…..DO NOT USE BETTER N' PEANUTBUTTER. It makes them extremely runny and taste weird. I had never tried it before so I didn't know it didn't have the same consistency of regular natural peanut butter. Thanks for the amazing recipe!
I made these low-carb by using a rounded quarter-cup of granulated Splenda instead of the honey, and 3-4 tablespoons of extra liquid to compensate for the liquid from the honey. And, of course, sugar-free chocolate chips (made from cocoa, sugar substitute, and butter).
They weren't that sweet, so I will probably up the sweetener next time. And trust me, there WILL be a next time! The flavors and textures are great. I can't wait to try making all sorts of cookies with chickpeas! It's a brilliant grain-free solution.
just made these with my 5 year old, love how fast they were to put together, and yes, all 3 of my girls and I inhaled them in 2 seconds!!! Can't believe there were chick-peas in there–way to give hummus a run for it's money!
Liberty – Haha. They are! I hope your tweaks work out. :)
Anon – It was the regular peanut butter. Someone else mentioned using regular peanut butter and having them be oily so I'll add a note to make it clear that one should definitely not use normal peanut butter. I hope the natural peanut butter ones will come out better for you. :)
Just made these yesterday. They were really good but a little to oily not sure if it was cause I used regular peanut butter. I will definately be making more with correct ingredients.
These look sehr lekker! – cannot wait to tweak this a little bit to make them breakfast quality – like these http://bit.ly/O1mA7P
BLessings!!
Anon – Aww, too bad. But at least they seemed to really like them! And that you were able to trick them. That's a nice feeling, isn't it? :) Thanks for letting me know!
Thank you. They are quick to make and taste heavenly. Unfortunately, my husband and buddies eat almost all of them. They had no idea what was in the sneaky treat. My celiac son and all family members thank you.
Kelseu – Yay! I'm happy you liked them. Thanks for telling me. :)
Anon – Hmm. I have no idea. I think there seems to be some differences with the chikpeas, but do you think that your oven temperature could be off? I've put an oven thermometer several times, only to find out that the temperature was off! But the thing is, these don't really need to look done. There's no egg so you just want them to get a little baked. I hope you can give it another try. Just take them out sooner! :)
I had to go to the store and buy chickpeas immediately after finding this on Pinterest. They look so good!!
After watching them bake in the oven for almost 10 minutes at 350, I noticed that they didn't exactly look like they were ready just yet so I kept them in a little longer. How do you make yours look lighter? Of course mine turned out darker because I baked them for about 20 mins and even turned out a little toasty at the bottom, but even at 10 mins they didn't look as ready as yours in those photos <3
Thanks in advance!
Love the cookies! They taste so yummy! Mine don't look as pretty as yours, but they taste wonderful! Thanks for the recipe!
Anon – I'm happy that you'll try again! Thanks for letting us know that adding nuts does not work. :)
I just finished making these. They didn't quite turn out perfect. BUT this was my fault. I decided to add hazel nuts. I added them to the items to be blended without thought. This left my cookies gritty. Opps! I will try again following the recipe next time!
Christine – Yay! But I have a question for you. What in the world are you doing with all these baked goods? :) You seem to be baking more than I am. It's great!
Dani – Good! Cold is definitely more convenient. :) So happy that you all like them. Thanks for letting me know!
I've made these three times already in the past four days….(kind of addicted)…my boyfriend and his friends actually liked them BETTER cold. I've also been using dark chocolate. YUM.
I've made these several times now just as the recipe is. They're brilliant! My husband and I love love love them. We enjoy them either still warm or cold. They don't last long once they're made!!!
Anon – Yay! So happy that you liked them! :)
Rachel – Someone said that they used kidney beans in these and that they worked but I wouldn't risk it. There's not really a good substitute for chickpeas. Sorry! I hope your mom goes to the store soon. :)
Anon – I'm afraid not. The texture of chickpeas and chickpea flour is totally different. I'm pretty sure that they'd come out a dry and crumbly mess if you tried. I hope you can find some chickpeas. :)
Is it possible to substitute chickpeas for chickpea flour?
Um these look soooo yummy!! But I have a problem..I don't have any chick peas right now (quite surprising) and my mom doesn't really want to go to the store soooo I was wondering if there is any substitute. I'm not allergic to anything so anything could work for me :)
I just made these… YUMMY!!!! Omg so good.. and I feel so good knowing that theres no egg sugar butter flour! thanks!
Dani – Wow, that's great that you liked the dough and the chocolate free versions! Thanks for letting me know. I'm thankful that people are still leaving feedback even after all the other comments. :)
Just made these and they were delicious! I did the agave version and they came out great.
Several points of contention though –
The dough was so good!! Maybe it's just because I don't mind chickpeas, but judging by the amount of cookie dough it was great uncooked.
I also made them with and without chocolate chips and thought they were great without the chocolate too, tasted just like a peanut butter cookie. I didn't feel like I was missing out on a 'real' cookie at all.
Thanks so much for sharing this recipe!
I can't believe how amazing these are! I could eat the whole batch!
Heather – So happy that you and your daughter enjoyed them! Thanks for letting us know that almond butter works. :)
oh yes, and I made mine with almond butter.
I absolutely LOVED these! Finally a cookie i was happy to make for my 3 year old and she loved them too. Thank you!
Anon – So happy that it worked with a blender! And great that you liked them better the day after. It's definitely more practical to not have to eat them all at once! Thanks a lot for letting me know. :)
I saw these on pinterest and I had to make them. As a college student, I don't have a food processor so I used a blender. It was a bit tedious as I expected lol, but totally worth it. I love them! I actually liked them better a day later! I feel like the flavors had more time to mesh. Thanks so much for the awesome recipe!
autumnphoenix2 – And thank you for leaving feedback! Happy you enjoyed them. :)
Amanda – Nope! No refrigeration required. And I'm super happy that you and your toddler enjoyed these! It's wonderful that (s)he likes chickpeas. I still don't like them, except in these! Thanks for the feedback. :)
Oh my word, delicious! Will be hard not to eat all of them today. Found out my toddler loves them and regular old chickpeas, too. ;) will definitely make again! Do they need to be refrigerated?
Just made them- they are very good! Thanks for the recipe :)
Anon – Flour, water and oil instead of chickpeas? Yikes. Is that some kind of standard sub? Thanks for letting the others know. :)
NEVER, NEVER, NEVER USE FLOUR, WATER AND OIL AS A SUBSTITUTE FOR THE CHICKPEAS!!!!!!!!! ITS NASTY. The taste was off and the texture was odd. I would definitely suggest using the chickpeas.
Alicia – That's great! I'm so happy that you liked them cold. Thanks for leaving feedback. :)
lilldebbi – Oh, those sound good! And thanks for letting us know that low fat Jiffy works and for the feedback. And yay, I'm happy that you want to stick around! I welcome friendly new blog stalkers. :D
I am addicted now, thank you very much. I followed the recipe as written just added a touch of cinnamon and nutmeg and used low fat jiffy peanut butter spread (only because I already had it in the fridge) IT WAS DELICIOUS HOT AND ROOM TEMP. I was scared to try it room temp after reading the description and comments, but was so pleasantly delighted it was a little less gooey so had more of a soft cookie feel to it. Thank you for this… and now I shall stalk your blog for ever!!!
Made these last night! I put the leftover cookies in the fridge and pulled them out tonight. Decided to try one straight from the fridge and actually liked them better cold! Funny, because in your post you said you thought they were better warm. I think when they're cold, they taste like those traditional "no bake" cookies. :)
Anon – I know you said you followed the recipe exactly, but did you use natural peanut butter, the kind with just peanuts and nothing else? There are 150 – 200 positive reviews of these in the comments and this is only the second negative one. I can promise you that I did not fake any of those reviews. Sorry that you didn't like them.
I tried this recipe (and follwed it exactly), but it did not turn out like the ones in the picture. They were really oily and bland. There is no way that your cookies turned out that way and you used the recipe you posted. I am frustrated and angry and will not recommend this recipe. I was left with an unsatisfactory taste in my mouth and a tummy ache.
Amanda – Wow, that's crazy. I think I prefer "normal" cookies but that's awesome that he enjoys them so much! Thanks for telling me. :)
Monica – Yeah, the dough is gross! I love that your boyfriend wants to trick people with these. It's fun when the boys get involved, isn't it? :) I don't have any experience with toaster ovens so I'm happy that these worked. Thanks a bunch for letting me know. That boyfriend thing cracks me up!
Nadea – Yay! So happy that you enjoyed them and thanks a bunch for the confirmation that they are indeed creamy and yummy. :) You could try cooking the next batch for 12 or 13 minutes and see what happens. But there's no egg or anything that needs to be baked here so it's up to you if you want them more done (but I don't think they'll ever get done like normal cookies). Thanks again for the comment!
I was totally seduced by the sight of these cookies so I knew I would have to make them. Folks, these cookies are every bit as good as Erin says and you must do yourself a treat and make them!! Even my husband loved them, which is something because he isn't a cookie lover. I think I need to cook mine longer than 10 minutes though. I wonder if that will ruin the texture. I sure wouldn't want to over-cook them and lose the creaminess of the chocolate and chickpeas. Having said that, they were gorgeous. Loved them and I'm making them again soon! Thanks!
Just made these and they are great! The dough tastes a little like chickpeas but the baked cookies taste like awesome peanut butter-y chocolate cookies! My boyfriend said they were awesome and wants to trick people into eating healthy cookies haha! I ran out of honey so I used 1/8 cup honey and 1/8 cup of regular white sugar, and my natural peanut butter is refrigerated so its really stiff, and not runny at all. The cookies held together just fine, and took exactly 10 minutes to bake in my toaster oven! Thank you for an awesome healthy alternative!
I have made these three times in the past week and they are amazing! My fiancé says he never needs another chocolate chip cookie again. Wahoo!!
Anon – I'm happy that you liked them! Thank you very much for the feedback. :)
Anon – I hope they like them! I hope you did too.
Anon – Out of 150 – 200 reviews, you're the first one to dislike them. We're all entitled to our opinions, but I wonder if something went wrong. :)
not gonna lie, these were pretty gross, very bland, and they smell terrible!
For those who looking for a healthier snake this is good. My grandchildren will get the opportunity to try these.
I just baked these tonight. Very good recipe! My husband and I ate three each. I also thought they tasted really good room temperature or hot. Thanks for the recipe!
Shannon – Yay! So happy that you enjoyed them and thanks for leaving feedback. :)
I just pulled these out of the oven. They are awesome! They are definitely going in my recipe arsenal of non-junky items that fill the need for something sweet.
Anon – I'm sitting on a train and tried to find the recipe you're referring to but didn't find it under her cookie recipes or her January recipe index. Or a Google search. I can't even find something remotely similar. Please post the link because I would love to see it! :D
http://chocolatecoveredkatie.com/2012/1/ (her January recipe index)
http://chocolatecoveredkatie.com/2012/01/03/chocolate-chip-cookie-dough-truffles/ These were posted in January but I can't say that they're really similar. They do use chickpeas and a little peanut butter, but yeah, they're completely different. They look good, though!
And for everyone else, I ALWAYS list my source if I worked off someone's recipe, even if I changed most of the measurements / ingredients. Always. :)
I loved these cookies the first time I baked them using the chocolate covered katie website recipe she posted in january, very very similiar to your recipe, except you use honey and hers is brown sugar.
Amanda – So happy that you enjoyed them! Thanks for linking to me. :)
Brandy – Thanks for letting me know that you liked them! I hope your kids liked them too. And that they got some in the end! :D
1 Fit Mama – Haha. It just makes me happy when I read that everyone else likes them room temperature or cold!
Amanda – If you go to the first page of comments and Ctrl + F, type calorie, and you will find a lot of different opinions. I'm happy to hear that you liked them! :)
Lina – Nope, room temp is fine. :) Happy you liked them!
hello,
i made these last night for first time..oh so yummy..but do they need to be refridgerated?
thanks
Lina
Just made these and they are awesome!!! The chocolate didn't ooze like yours, but they are delicious. Do you know how many calories in each?
These are amazing! Don't freak out but I love them just out of fridge:) So yummy-I can't stop eating them. Down to my last two bites and saving to enjoy while I watch my DVR programs tonight. Thanks for the recipe!
MMMM! This is my 3rd recipe that uses chickpeas instead of wheat flour & the ONLY one that I can even tollerate the taste of. I love these! I made 5 (one for each me & my 4 kids), but have eaten 5. Don't tell my kids. Gotta put more in the oven before my kids find out I ate theirs :)
I just wanted you to know I made these and they where a HUGE hit, I linked your recipe/site to mine :) http://amandasouriol.com/higher-vibrations/
Anon – Kidney beans?! Wow. That is awesome. I'm so happy that they came out well. Thanks for letting us know that kidney beans also work!
Jenn – Great! I think someone asked about using sunflower butter, so now they have their answer. I love that you were able to adapt it to suit your needs. Thanks for the feedback. :)
Meribeth – Excellent! I seem to be the only one who dislikes them room temperature. I'm happy that you both liked them!
Anon – Thanks for the fat note! (that sounds weird, huh?) People don't seem to realize that it's healthy fat, so I'm happy you made a note about that.
Anon – Thank you for the info about chickpea flour! I might try pan toasting it like you said. I'd hate to waste the stuff. I've made pasta with it, and while the pasta tastes pretty unpleasant by itself, adding lots of flavorful sauce takes away the taste. So there's always that. :)
Erin, this is about the chickpea flour smell. Chickpea flour is referred to as besan flour in the Indian cuisine & is used extensively. When you pan toast the flour lightly, it gives it a nice nutty aroma & flavor. We use chickpea flour instead of wheat flour for breading or tempura batter. You can try this website for chickpea/besan flour recipes: http://www.themahanandi.org/. Hope you find a use for the flour.
Onion Pakora ;http://www.spicytasty.com/
Posted by Nithu on Oct 11, 2011 in Appetizers, Featured | 11 comments
Pakora is a deep fried snack(fritters). It is made of besan (gram flour) and rice flour along with green chilies, curry leaves and spices….
I just made these today. They're sooo good and I only tried them warm. It's gooey and just simply delicious. No one can tell that there are chickpeas in them. I could make 13 of them out of this recipe, 40 grams per cookie.
One cookie is 160 calories and 80 calories from fat. But most of the fat calories are the healthy fats since it comes mainly from peanut butter.
My friend and I made these together today and we thought they were wonderful. They were just as good after they cooled of as they were right out of the oven.
I just tried this and used sunflower seed butter instead as we are nut free and it turned out splendid. We also used the Enjoy Life chocolate chips so that it was fully dairy and soy free. GREAT little baked nugget of meltiness!
I made these last night and even after telling everyone what was in them, they were a huge hit. I didn't have chickpeas, but after seeing these on Pinterest all week, I was set on making them so used kidney beans successfully! Kids are loving that they can get their protein at breakfast through a cookie!
spin mommy – So happy that everyone liked them! :)
Eric W. – Thanks for your comment! I don't think you need to be concerned about my dislike for them room temperature because I seem to be the only one that dislikes them cold. It's just that they're so gooey when warm. You just can't compare the two! I'm going to look into bessan laddu now. Thanks for the tip. :)
Anon – Several commenters have used different types of nut butter and everything has turned out well so far. But I can't imagine the flavor being nearly as nice!
Anon – Nobody has mentioned Stevia yet and I don't use it so I'm afraid I don't know. Please let us know if you do try it! Good luck. :)
There are a lot of comments, so I apologize if this has been mentioned before. How do you think Stevia would work in place of the honey? Thanks, Cindy
What if I use almond butter, do you think that will taste ok?
A friend linked this recipe to me. I have a dairy allergy in my household, so this is really up my alley. Your mention of grain-free is intriguing, but you've basically got an analogue to the South Asian sweet known as besan laddu. However, your description of the cold state tasting nasty is concerning. You might offset this by tuning the recipe more to the South Asian cuisine or European cuisine by going with the use of tahini (sesame paste) or non-grain flours, such as amaranth or almond along with chickpea flour.
so yeah made these…loved the raw dough…loved them cooked…loved them cold…so umm yeah about to make them again :D btw kids ate them and had absolutly noooo idea hehe
cityatnight – I'm so happy that you enjoyed them! Thanks for the feedback. :)
Anon – Haha. I'm happy you could trick your husband into liking these! Unfortunately mine came into the kitchen and found out what I was up to the very first time I made these. Now he just calls them the "weird things." Thanks for the nice comment and leaving feedback!
just made these and they are SO GOOD. you deserve big kudos for coming up with this. i'm doing the Engine 2 diet plan so i'm also taking baby steps with my husband to see how far i can push the vegan thing with him. these are a godsend because as long as he thinks there's still some chocolate involved he's cool. he took one bite of these and before he'd even swallowed he says "awesome!" that's the gold standard in our kitchen. thanks!
These were unbelievable!! Easiest cookies I've ever made, and beyond delicious. I am forever in your debt for sharing this recipe!
Terry – It should be okay! I think someone else mentioned not using the parchment paper and it being okay. I'm just so used to using a Silpat for absolutely everything that I never think about if it's really needed. Good luck with the pulser chopper. :)
Colleen – Haha. You sound like me. I'll attach -y to the end of any word. And two?! You only baked two? Oh my goodness. I would have gone back to the freezer and pulled some more out. But you know, your way is really the best. If you only bake two, you can only eat two. These aren't low calorie so portion control is nice. :) Thanks a bunch for leaving feedback!
I found this recipe on Pinterest and just had to try them! My husband is on a new high protein diet and I'm a runner so naturally, I love trying recipes like this. They are AWESOME!! I am seriously shocked how Unchickpea-y (like that one?) they are. I was pouring stuff into the food processor when I realized I didn't have honey, so I used agave and they turned out perfectly! I only baked two and froze the other dough balls and now I'm a little disappointed I did that, because I want more! Thank you so much for posting!
Thanks, I have a small pulser chopper, I'll try that. So much for reading the whole recipe. I'm dying to make these and have everything, but no parchment paper. Think I'll be ok just baking them on a cookie sheet without the paper?
Terry – If you have something like a Vitamix, I guess it would (but I've never used one so I can't say for sure). But some people have mentioned using an electric mixer and the chickpeas not getting pureed enough. I just can't imagine these being yummy with chickpea chunks. :(
I don't have a food processor, would a blender or electric mixer work?
Lauralynn – They ARE weird. I can't deny that. I'm happy that your kids still liked them!
Janelle – I'm happy you all liked them! I hope your mother in law likes them too. :) Thanks for the feedback.
Morgan – I hope you do and that you enjoy them!
Anon – I hope you do! I'm sure organic peanut butter will be wonderful.
Ally – You really can't! But I agree that they are weird. Super weird. But tasty when warm. :)
Alyssa – Wow, thanks a bunch! I really appreciate it. I'm happy you both enjoyed the cookies and I hope that your clients enjoy them too! Thanks for letting me know. :)
I just made these this weekend and they were a hit — event with my chickpea-hating husband! I am a dietitian and am printing your recipe and pictures for my clients, giving your site and pictures all the credit! Thanks for sharing this recipe!
Wow, I found these on Pinterest, and thought they were just cookie dough with something to substitute the flour, and then I saw chickpeas, and thought "Weird……" But after I read some of the comments you said you couldn't taste the chickpeas at all. Interesting! Please check out my blog: avhlife.blogspot.com I recently turned it into a foodie blog. Thanks!
I saw this and I have to try it. I'm going to try with organic chocolate peanut butter which is very tasty. I will let you know how it turns out.
I'm going to make these tomorrow! :) Thank you for posting this!
We made these tonight, after finding them on pinterest – they were wonderful! My 4 kids loved them, and so did my hubby!! We will make these often! My mother-in-law has celiac and I cannot wait to make these for her!!
Thanks!
Janelle
I just made these. Kind of weird; kind of delicious. My toddler loves them. I also made a second batch and adapted them for my 9 month old (no peanut butter, maple syrup instead of honey, added some applesauce). He loves them too. Thanks!
Mine did not come out like yours, but they were okay. I think my peas were too soggy and they didn't grind up very well.
However, I am trying to lose weight, and these are NOT light food. You should put that somewhere. They are about 165 calories each (varies a bit w/your peanut butter, sweetener, and chocolate chips. But I think on the whole you'd probably always end up between 150-200 calories each. That's a LOT of calories for their size. I've seen some say they downed 3-4 at a time. I did 4 before it hit me that they probably had a LOT of calories and I ran to add them up.
While I think they are really yummy for skinny people, if you struggle with weight the nutritional content is just not worth the calories. They are like those protein bars trainers give athletes to pack on the weight.
Just a thought to keep in mind.
Anon – Yay! Thanks for letting me know! I hope you husband also liked them. :)
These were great!!! I'm going to see if the hubby can tell!! I think they taste great!!!
Lorna – I don't think it's that bad either. :) Thanks for leaving your calculation and I hope you'll like them!
What an interesting recipe. I'm totally going to try these. I just calculated it, and they're 125 calories & 5 g of protein each (if you make 14). Not too shabby for all that gooey PB and chocolate! nomnom!
Anon – Great! I'm happy you all loved them. Thanks for leaving feedback. :)
I made these and everyone loved them – including myself! they go just as fast as it takes to make them – super quick! =) these are awesome.
Casper – Haha. I'm happy that they liked it! Thanks for the nice comment. I'll try to keep them coming although my other recipes are a bit more "normal" than this one. I need to come up with some more bizarre ones. :)
Thanks you very much for this recipe my boys loved it. My oldest son said it was, "Fudgulisious." I'm going to try your other recipes. Keep them coming.
acorinne – Wow, what an interesting change! Did they come out as muffins or cookies or something in the middle? I have to admit that I also have the palette of a five year old and liked them. Happy that the others did too! Thanks so much for telling me your changes and for the feedback. Have a great weekend. :)
Kelley – Oh my goodness are you adventurous! I guess chickpea cookies are strange, but I admire you for trying out black beans. I'm happy you and your husband liked them! Thanks for letting me know. :)
Amanda – Awesome! Good to know. And that's a good tip about the honey. Thanks for the feedback. :)
Anon – Oh no. I'm so sorry it killed your food processor. Do you think the dough was too thick or that maybe it was just on it's way out anyway? I killed my last food processor while making almond butter, something that I'd made dozens of times before. I'm happy you liked them but feel horrible about your processor. Did you walk away with it on? It really only took me about a minute. Sorry again!
very tasty for how healthy they are! One has to be careful about the honey though. Some honeys seem to be sweeter than others. Also, they bake fine without parchment paper. Kudos for this healthy but delicious recipe! :)
I just made these but didn't have chickpeas so I used black beans instead. Loved the dough and the cookies are really good too. Hubby even likes them (I didn't tell him what they are made of). Recipe is definately a keeper.
I actually cut out 1/4 C of chickpeas and subbed one small very ripe banana. I blended the two together in a food processor until completely smooth, and then added the rest of the ingredients. I also used raw honey.
The "dough" that I produced was the consistency of batter, so I poured them into muffin tins to bake. Not only was the batter amazing, but the finished product was too! Hot and cold!
I tried them on some of my friends that have the palettes of five year olds (without mentioning the word chickpeas…) and they LOVED it.
Did you still add the peanut butter?
Anon 1 – I hope they did! Thanks for letting me know that you liked them. :)
Anon 2 – Yay! If you liked the dough, I'm pretty sure you'll like them baked, so that's good. :) Thanks for the feedback!
Anon 3 – A few people have mentioned that they were going to try (it's the stuff you mix with water, right? Because you definitely need the liquid-y texture) but they left their name as anonymous, so when they came back to leave a review, I'm not sure if it was the peanut flour people or not.
If anyone sees this comment, could you please choose "Name / url" under "Comment as" and leave your first name? Having 100 anons is kind of difficult. You don't need a url! Just a name. :)
Can you use peanut flour instead of peanut butter?
Just made the dough! About to stick them in the oven…lol I actually like the dough…Thank you this is awsome! :-)
These are super delicious!!! i cant wait to see if i can get my family to eat them.
Cara – Haha. Well I'm happy you liked them! Thanks for leaving feedback. :)
Oh, my…these are SO GOOD! Thank you for the recipe…I think…I can't stop stuffing my face with them!! :-)
Anon 1 – Yay! Happy they worked. :)
Anon 2 – I don't recommend it but other people have tried it and said that it works. But I can't imagine having chickpea chunks is too nice.
Anon 3 – Well regular peanut butter could be a part of it but I have no idea why they would spread! Mine were super thick and didn't spread a bit. Hmm. Well, I'm happy they were still yummy! Thanks for the feedback. :)
sophia – A baking dish? Not a cookie sheet? I'm a bit confused but I hope they come out okay! They definitely shouldn't need any longer than 20 minutes. They won't get baked like regular cookies, but stay soft and gooey. They're supposed to be gooey. I hope it worked out! :)
I'm a virgin baker and have just tried these. Only problem is they've been in the oven for 20min, but it might be because I used a medium depth baking dish. What do you think?
I can't figure out what I did wrong(besides use regular PB). mine are very gooey and flattened out like cookies, but they are amazing! Even had one that wasn't warm, still pretty good! Can't wait for my husband to get home and try them! Thank you!
Patty
I don't have a food processor, can I still make these without it?
Thank you! These are great – I substituted white bean for garbanzo and they were fabulous!
marla – Thank you! :)
Patricia :) – First of all, thanks for leaving your name and adding a smiley. I had a huge smile when I saw it! Hehe. Are these vegan?! I thought they weren't because of the honey. Or is honey one of those questionable items that some people think is okay and others don't? But to be honest, I'm sure these would be lovely with some brown sugar! Although a little more liquid might be needed. A smoothie with peas?! Can you taste them? I need a way to make eating vegetables not such a terrible ordeal so that sounds interesting. Thanks again for your lovely comment!
Erin-I have just "stumbled" onto your site or I should say it "stumbled" onto my fb news feed. lol. These cookies look absolutey yummy!! I plan to try these soon!!This recipe is absolutely perfect as I am gluten free and a vegan!! I had guessed that the "secret" ingredient was a type of bean since I bake some cookies with another type of bean in it. I make a chocolate smoothie and the "secret" ingredient is frozen freen peas!! Is it ever good! Keep on baking!Thanks for sharing the recipe!
Oh do these look great ~ love that you used chickpeas!
Anon 1 – I'm happy they came out! Were they still gooey or more set?
Anon 2 – Yay! I'm so happy that your family liked them and thanks for letting me know. :) I love comments like this.
ALM – Woohoo! So happy you were happy with them. Thanks for the enthusiasm. I love it. :)
Anon – Great! Did you freeze the dough or the already baked cookies? If you let me know, I'll make a note of it in the directions. Thanks a bunch. :)
Emily – Hi! Ctrl + F and type "calorie". A few people have posted what they came up with.
HI there would you know the nutrition info for these cookies at all?
So I tried freezing some, and they tasted exactly the same afterwards :D I'm so happy. Wonderful recipe
i just want to say THANKKKK YOU!!! THESE ARE AMMMMMMAZING!!!
*family's oops! ;)
I have made these twice in the past 24 hours! They were fantastic. The only thing that I changed was I used dark chocolate chips (my favorite). I was able to make 20 cookies each time which took the calorie count down to 95 per cookie bite. Thanks for the great recipe this is now one of our families favorites.
These cookies are delicious! However, I had to bake mine for 20 minutes instead of 10 minutes.
Anon – Someone said that they were going to try that powdered peanut butter but I don't know if they actually made it because they just left their name as anonymous and then dozens of people left their reviews as anonymous. I haven't tried agave but the other people have said it works fine. If they used more or less, I don't know. Good luck. :)
Anon 2 – Two people above calculated the calories. The last one said 130 calories per cookies.
These look great. Can't wait to try them out. Has anyone figured out the calorie count on them. Just wondering
Can't wait to try these! I don't have natural peanut butter but I have PB2 (it's a powder PB that you mix with water), has anyone tried using this yet? Do you use the same amount as Agave as honey in the recipe?
Anon – Oh no. I hope this recipe didn't cause it's death. :( Sorry that happened. But a food processor shouldn't have a problem with the task at all. You gotta get one! They're really, really useful. :) I'm so happy you still liked them and thanks for leaving feedback!
It broke my mini cuisinart! They were delicious though. Would like to make again in my new mini cuisinart but don't want to kill it again!
These are AMAZING. I just made them and they are great. Unfortunately my blender died halfway through the recipe so I'm sure they'd be even better if the chickpeas were all smooth.
Anon – Really?! Maybe it depends on the type of chickpeas you use. I hope the frozen ones come out well. We were wondering the same thing in some of the comments above.
Olivia – Someone in the comments used the "normal" type and said they came out a little crumbly and these definitely shouldn't be crumbly. If you don't want to buy the natural stuff, you could just buy some peanuts and process them in the food processor until it turns into peanut butter. It only takes about 5 minutes! The natural stuff is just way gooier than the other stuff.
J-me Odom – Please tell me you're going to serve them warm at your party?! Warm is the key to these. Just wanted to make sure. :) And haha, yeah. Good idea about not telling others what's in them!
I love what you said about the melted stuff. It's so true. Literally the only reason I pinned this. Making them tonight for a party based on nothing but sheer faith in the beauty of your "melted stuff" pictures! I also don't plan on telling anyone what's in them until after they start "mmmm!!!"ing. It'll be much more fun to watch their reactions.
Do you have to use all natural peaunut butter? can I use Jiff reduced fat?
Made them last night, it was quick and easy (crushing the chickpeas can be a pain). I really liked them, but I could taste the chickpeas.
I froze half and I can't wait to make more!
Trista – Well these aren't the best for weight loss but at least they're healthier than most cookies. :) I hope you liked them!
Jamie – Yay! Thanks for letting me know. I'm happy the kids liked them in dough form. :)
Gina – Haha. Yeah, the chick peas thing is kind of weird but at least you can't taste them. I hope you'll like them!
Okay, okay I will try them. Not! Definitely trying them! I have been on the hunt for a good cookie like this and whoever thought of using chick peas? Brilliant!
I just made these. They are so good. Two of my kids thought the dough was better than the baked cookie. Good thing there's no egg to worry about!
Have these baking right now! So glad I found this, chocolate pb stuff is my weakness and trying to lose weight. So thank you!!
Anon – I can't believe these still came out okay without the honey! Thanks for letting me know. :)
Jenny – Yay! I'm happy that you all liked them. Thanks for the feedback. :)
Just made these and forgot the honey. They were still great. Also tried edamame and almond butter. Did not turn out so well, but it was worth a try. I will be making these again. Thanks
Just made these today and all four of my kids LOVED them! Thanks for sharing! -Jenny
Jasmine – I thought about that too. I always freeze my cookie dough, but this cookie dough is a bit weird with the chickpeas and I don't know how well chickpeas freeze. If you experiment, please let me know how it worked out! And normally people say cookie dough lasts for a few months in the freezer, but I always leave it in there a lot longer than a few months and have never had a problem. But like I said, this isn't normal cookie dough! So it's all really a big mystery.
Blandiloquently – Thanks! The only unhealthy thing about these is the chocolate but I just don't see these as being good without some chocolate. And honey is sugar, but it's supposedly a little better than white sugar. But sugar is sugar and these obviously need some sugar so unfortunately, I don't see a way of making them healthier.
I know I'm several months late here, but chickpeas freeze really well. I cook a few pounds of dried beans at a time and freeze them in pint jars, and I have a friends who makes huge batches of hummus and freezes it.
We're eating the cookies right now. YUM! Huge hit with my 7-year-old. I even liked the dough raw too. Thanks for a great recipe!
Thank you for this recipe! I had to feature it on my blog! http://blandiloquently.blogspot.com/ Do you have any other suggestions on making this recipe even healthier?!!?
I'm definitely going to try make these. They look amazing. However moderation aint my middle name! I'm worried i'll scoff the entire batch before sharing!
So i'm just wondering about freezing them and baking them later. How long would you reckon they could be kept frozen, already shaped into little balls, and be ok?
Thanks Jasmine
Julie – Thank you so much for leaving feedback and the link to your post! I'll go check it out. I'm happy that you liked them and that they worked out with sunflower seed spread. :)
hi erin! i made your cookies today. i used sunflower seed spread in place of peanut butter and dairy, soy, and nut free chocolate chips. they were a huge hit! thanks for sharing your recipe!!
http://californiaparkers.blogspot.com/2012/06/good-morning-afternoon-today-is-tuesday.html
Lindsaylou – I hope you liked them!
Kendra – Thanks for letting me know that they came out well! I didn't even know that peanut butter kisses exist. I guess that's a good thing because I would be living off of them.
Jen – Great! Thanks for the feedback. I'm happy that they worked with non-canned chickpeas and that your little ones enjoyed them. :)
I used chickpeas that I'd soaked and cooked, and walmart brand peanut butter and everything else and they were great–worked fine. I made them with my small scoop and made 27 of them… my 16 month, 3 yr old and 5 yr old boys scarfed them down. Thanks, Jen :)
I made these (er um my daughter made them for me), they were good. They would even be good as a straight peanut butter cookie with no chocolate in them or a peanut butter kiss. I will eat those again.
mmmm they are just about to come out of the oven, kitchen smells wonderful!
AllBlueZoo – Wow, that's awesome. Thanks for letting me know! I might have to try them your way and see which is better. :)
Sarah F – Thanks! I hope you like them. :)
Anon – Thanks for the tip! Maybe my food processor is just more powerful than a "normal" one. It didn't have any problems blending it smoothly. Thanks again for letting us know. :)
granolamommie – Chickpea flour is gross. At least in my opinion! And you're right – the peanut butter hides the chickpea flavor. :)
I might have to try them. I've baked with Bob's Red mill that uses chickpea flour and hated it- but they look soooo good!! And I bet the peanut butter masks the chickpeas
These look amazing! I can't wait to try them!
Oh boy – the almond meal/flour worked wonderfully and even my chocolate hating husband gobbled up 3 of them with his coffee! I did only use 1 cup of almond flour but did everything else exactly as you set out. I needed to bake them a few extra, ended up being about 13.5 minutes. Now I must go put them somewhere out of my sight!
dilan – Frightened? So was I! And hahaha. I love that you ate 8 of them. I'm happy you liked them and thanks for letting me know. :)
I tried this recipe today, I am from Turkey and it does not actually get along with our country's taste. So at first i was frightened.
But still i tried, and then i ate 8 of them.
They are AMAZING! Thank you very much.
Anon – Do people avoid eggs, too? I know vegans do but I thought the honey canceled these out for them.
Brittany – I'm happy you liked them! Thanks for letting me know. :)
Martina – I hope they still come out with maple syrup! It has such a different consistency, but it does sound yummy! And you're right about the calories, they're not low calorie, but think about the ingredients. Peanut butter is a really high calorie food, but the fat is the "good" fat. And okay, chocolate chips are just bad. But I still think these are incredibly healthy compared to a normal cookie. :)
AllBlueZoo – Hmm. I'm thinking that wouldn't work, but you never know. I hope it wasn't a total disaster! Almond flour and chickpeas aren't at all similar in texture which worries me.
Anon – I've used lots of different brands (and I live in Germany so brand names wouldn't help) and I used homemade peanut butter . I'm sorry they didn't look how you wanted. :(
We just made a batch ours did not look anything like yours. Do you use a certain kind of peanut butter and certain chick peas? They were ok but yours looked amazing..
Wonder how almond meal would do instead of the chickpeas? I don't have any chickpeas on hand but do have almond meal – I'll give it a whirl and report back!
These look fantastic but look to be a bit on the high side for one dough bite. I added the ingredients into MFP and came up with the following:
Calories 143
Carbs 15
Fat 7
Protein 5
Fiber 2
Sugar 8
I substituted Maple Syrup for Honey so I could cut down on the sugar a bit. I'll give these a try for sure though. :)
Just made these to go with our gluten free pizza tonight! Thanks for the great cookies!!!
Brittany Walker
walkermommmy2@ymail.com
These are no egg too! you should add that to your no flour, no sugar, etc list.
Trying to find the nutritional info on these.. Carbs, cals, fiber etc.
Thanks
Ashley – So happy that you liked them! They're not supposed to be hard like a normal cookie, but gooey (at least when warm!) Thanks for letting me know how they came out. :)
Nomi – Yay! That's great to hear. Thanks for leaving feedback!
Made these today and they were a hit! I was able to use sunflower butter and it worked well! Thanks for your post!
Made these today… Super delicious!!! Don't know how solid they're supposed to be but mine aren't really solid at all.. regardless they are super yummy and I want to eat every last gooey bite of them :)
Miryam – That's a good tip! Thanks. :)
Tanya – I hope everyone likes them! Thanks for the comment. :)
Anon #1 – Thanks for letting us know that it worked without a food processor! I'm happy they worked out. :)
Anon – Clogged around the blades?! Yikes. Maybe next time you could put the chickpeas in the food processor (since they didn't seem to clog around the blades) and then add the other stuff. Just an idea! I'm thrilled that it still worked for you. Thanks for letting me know!
I made these and they were wonderful! The only problem I had was getting the stuff to mix well in my food processor – I think the peanut butter just clogged around the blades. So, I put it in a bowl and used a hand held mixer. I think next time I'll try to squash the chickpeas by hand first before mixing in a bowl. Thanks for the great recipe!
Just took these out of the oven. Yum! I really like them. You'd never guess they were made out of chickpeas.
I don't have a food processor, so I had to use my mixer and then squash some tough peas with a spatula, then mix again. So they were a bit 'chick-pea-chunky', but not bad. I also used a cookie scoop (small) and got 24 bite-size cookies.
Thanks for sharing!
I am trying these now! My first batch is in the oven as we speak! The true test will come when I give one to my husband and one to my three year old. Thank you for sharing your awesome blog!
Hey,
one thing I forgot to mentioned that I actually put in my method instructions.
Using a cookie scoop works really well in shaping the balls. A bit less of a mess with my hands :-) Also I think I under baked mine last time so since I am now making them again I am going to bake them for an extra 5-10 minutes :-) I want the crack look to it!!
Mark – Thanks. I hope you can try them out!
Carrie – I'm happy you found me too! It's good to hear that you liked them and thanks for pinning and the feedback. I'll go check out your post now. :)
Um…don't have a photo, since they are gone already but pinned and made your cookies last night! DELICIOUS! Thank you – so glad to have found you!!
Yum!! These look so delicious!Thanks for the interesting recipe.Fantastic Cookies recipes
kbonikow- Runny?! That's strange. Mine was really thick and sticky. I forgot to take pictures of the dough, but you can see here in Miryam's post what the dough should look like.
Cookie dough balls
Maybe your chickpeas were exceptionally watery? I can't imagine a more runny peanut butter than what I used, so it can't really be that. Sorry I don't have a more solid answer for you! I hope they were still edible. :)
Yum, I just made these delicious looking cookies! Mine however didn't come out looking like yours! Mine were quite runny when I put them on the cookie sheet, so when they cooked, they flattened out quite a bit? Any idea why??
christenjackson – I hope you like them! :)
I will definitely be giving these a go. :D Thanks for the interesting recipe.
Elissa – I'm happy you still liked them without the chocolate! And thanks for letting us know about your agave sub. :)
Janell – I hope you get the chance! They're quite yummy. :)
Yadira – Thanks for your comment! It seems that peanut butter varies a bit from brand to brand. I just threw my peanuts in the food processor and it was pretty runny. I'm happy you still liked them. :)
Chocolate Inspector – I agree that real chocolate peanut butter cookies are better. So much better! But I'm like you and I'd rather eat several of these than eat just two regular peanut butter cookies and then feel guilty. But to be honest, I never eat two. I eat like 8. Thanks for the feedback!
MrsB – Yay! I'll go check out your post later. Thanks for leaving your link. :)
I made these yesterday – they were a hit with the kids :) Here's my blog post – http://www.crankymonkeys.com/blog/baked-chickpea-peanut-butter-chocolate-chip-balls/
Tried this with Cannellini beans since I didn't have Chickpeas, and I loved these!! I used my Pampered Chef scoop instead of rolling balls and it was easy. Do make sure each cookie gets its fair share of chocolate chips.
Have to admit, it's never as good as the real deal, but these were so worth it to not have the guilt and I was super satisfied and got to eat 4. And I don't have the sugar high and yucky feeling after eating the regular cookie dough.
Glad I found this on PInterest! Thank you Texanerin!
I just finished baking a batch of these and I really liked them. I even liked the cookie dough. I'm waiting to see how they taste at room temp.
I followed the recipe, but halved it because I had a smaller can of chickpeas. For some reason I had to bake them for almost 20 minutes. Might be the PB brand (it's natural, only ingredient is peanuts but it isn't runny as you describe yours) or the extremely hot and humid weather of the Caribbean.
These look so good….a great reason to try chickpeas!!! Thanks, can't wait to try them!
I baked these tonight but without the chocolate because I didn't have any. Still REALLY good. I like the dough too though. My 4 year old daughter gobbled them up!
I also used Agave instead of honey. Worked great.
Jen – I hope you will. :)
Anon – I hope you'll also like them baked! Thanks for letting me know you liked them in dough form. :) It seems like everyone else likes it but me.
Miryam – You are fast! And your TN comments always make me laugh. :)
Allison – That's the spirit! Don't tell husbands or kids anything. They'll never know. :) Thanks for leaving feedback. I'm happy to know that agave works!
Anon – Just pop them in the microwave before you give them to your girlfriends! Let them experience the gooiness. :) I'm happy these still worked with the more processed stuff, but it's definitely strange. I thought that they'd be even drier with it.
Melissa – I'm glad to hear that! My chickpea experience is pretty much limited to this recipe, so it's good to know that different brands of chickpeas might be different. I'll be sure to continue buying the brand I get! And thanks for letting us know about your agave substitution. Other people have also mentioned using it so I'll add it to the recipe.
I just made these last night, and they were a hit! (Even at room temperature. ;) I was out of honey, so I substituted an equal amount of agave nectar and they turned out great. I even like the dough, which hasn't been true of every chickpea-based dessert I've tried. (I'm starting to think some chickpeas are stronger tasting than others.)
Just adding my two cents…I followed the recipe really closely but ended up with more than 14 cookies (about 24–what a shame!) and I had to cook them for about 15 minutes and they still weren't as "set" as I thought they should be. I used "natural" Jif which is definitely more processed than real natural pb so maybe that was part of the problem. But based on the description in the recipe, the flavor is right (really good warm). And you warned us that they are gooey! Overall I like them and I predict my girlfriends and I will pig out on these over the weekend.
Found the recipe on Pinterest and I am hooked! These are delicious. I just had my first bite out of the oven and had to let you know. :) I didn't have any honey, so I used some Agave and I like how they aren't overly sweet. The real test will be when the husband gets home. Think I'll make him taste one before I tell him what is inside! :) Thanks for the great recipe.
Oh ok. My husband just tried it and thinks is the best thing ever. He used to eat cookie dough all the time as a kid, you know in TN they eat this kind of stuff!!
Anyhow, recipe already posted. am I fast or what? :-)
ummm holy cow found this recipe on pinterest!!! yuummmy as a dough! cant believe you dont like it raw! im so excited to try it warm, cold and room temp. thanks so much :)
How interesting! I'm definitely going to have to try this out sometime. I pretty much love anything with peanut butter and chocolate so I'm sure I'll like these!
Miryam – I don't like the dough unbaked, but I love it baked! For some reason, it seems to get sweeter. Or maybe I'm just weirded out by the chickpeas. Eating baked chickpeas seems much more "acceptable" to me. You know I'm weird with a lot of stuff. :)
Those candied almonds are just terrible. Terrible because they're so addicting. I've banned myself from making them because they seriously led to a several pound weight gain in a few days. Terrible. I hope you found some coconut sugar! They come out even yummier with that. :)
You don't like the cookie dough recipe you came up with? What are you saying? These are fantastic!! I was thinking that you could even add these on ice cream, yummy!!
…and yes I still have the almonds and the pudding with bananas to make you made a while ago :-) Soon, very soon!!
Anon – Thanks for doing that for us! It's not great like you said, but think about how much healthier the ingredients are in comparison to a normal cookie. :)
Miryam – YAAAAY! You made one of my recipes! :)
2. Haha, they look healthy. That's true. You can see in the picture where they're stacked on a plate that they're crackly and don't look like a normal cookie. Oh well.
3. True! And I'd like to add that people shouldn't try with peanut butter chips because they don't melt like chocolate chips.
4. I think the only person who found it a little lumpy used an electric mixer instead of a food processor so nobody needs to worry about lumps. :)
I didn't know how big chickpea cans are in the US. I should have probably made the recipe so that it would use the whole can. Whoopsy!
I LOVE cookie dough but not this cookie dough. I'm happy you enjoyed it though! I can't tell you how excited I am to see your post. YAY! Thank you so much for leaving this super thorough review. :D
OK first of all, OMG Erin, these are SENSATIONAL!! These are GENIUS to say the least. My daughter is eating them right now as we speak :-) me too!!
What I have found about making these:
1. I do like them cold or warm, and even raw, although the warm ones are a bit better. I like feeling the melting warm chocolate in my mouth, it gives it a nice touch.
2. I think these look healthy if you shape them like a cookie, otherwise they are good. I think some people may find them weird looking because they may appear to look healthy, but like I said, if you shape them like little cookie balls they don't. These also don't taste like they are healthy at all, just like cookie dough.
3. I totally agree with you Erin. If you take out the chocolate chips these may not be good, so DO NOT SKIP THE CHOCOLATE CHIPS.
4. I didn't find out that the mixture was lumpy or that it had chunks in it. As long as you pulse it in the food processor for a couple of minutes or so you will be good!!
I did actually made them with the entire 15.5 oz can of chick peas and added a 1/3 cup honey instead of the 1/4 cup. I got 15 large cookie dough balls.
I always though cookie dough was nasty with all of the sugar, flour and raw egg in it. These BY FAR exceeds the conventional cookie dough recipes out there. Now I can add cookie dough to my diet :-)
I think I got decent pictures so I am going to post this very very soon. What a winner recipe Erin!!
130 cal per piece – not great, but not awful either!
Becka – I definitely know what you mean. They're just kind of funky at room temp! Although I usually only bake "healthier" stuff, I don't want them to taste at all healthy. :) Food processors are a pain to clean (this is coming from someone who leaves it in the sink until I use it again… yikes. But I use it almost every day!) but I think it's worth it to drag it out. Thank you so much for your lovely comment! Now everyone else will know what happens with a mixer. You have a great day too. :)
These were delicious but it burned the motor out of my food processor. It was smoking and everything:( I have a cuisanart which is a good brand!
UPDATE: I ate 2 for breakfast. :) I didn't warm them up and they were still quite tasty. And they didn't fall apart! I ate them with my hands and they held together perfectly. Even though I do still like them at room temp, I will say they taste a bit "healthier" this way, if you know what I mean. Last night, I actually felt guilty eating them! Today… not so much. ;)
I guess there might be tiny pieces (I wouldn't necessarily call them chunks) of the beans still there, but it's hard to tell since there are also the crunchy bits of almonds from the almond butter. Now that I've mixed them in a regular bowl and have seen that the bowl cleans up well, (I guess from the oil in the nut butters,) I might drag out my food processor next time if I want to try for a smoother consistency. The thing is just a pain to clean!
Just wanted to come back with a follow-up. ;)
Have a great day!
Anon – I hope you do make them and that you like them! I'm so happy that people are leaving feedback because one person on the internet saying that chickpea cookies are really a good thing just isn't believable. :)
Anon – Thanks for the tip! I'm happy they still came out for you. :)
Julie – I hope they turn out well and I'm looking forward to your update!
Phyllis – I hope you liked them in their baked form too! I just didn't want people to expect the cookie dough to taste good, like normal cookie dough. But baked? I really think they're similar! Thanks for the feedback. :)
Kelly – I know, right? They'd just be funky without the chocolate chips. That's my opinion anyway. And I love that you saw this and made this within less than an hour. That's just like me. I see a recipe and immediately get up to make it. I just can't wait! Thanks for the nice comment. :)
Miryam – I guess you saw these on Pinterest? It seems to have exploded over there. You have to make them! I really think you'd like them. The texture isn't exactly like a cookie, but when warm, you can't really tell a difference. That's why I said to only eat them warm a dozen times. I can't wait to hear what you think!
Jennifer – Hahaha. That made me laugh. Thank you and thanks for letting me know that you liked them. :)
Becka – I'm happy that your additions worked! When they're warm, they're pretty gooey, but I'm not loving the cooled version. I bet your way is better if it added softness. There should absolutely be no chickpea chunks, so if you got rid of all those, I'm guessing it was the extra almond butter. Thanks for letting us know that it works with a mixer! But for anyone else who reads this, there should be absolutely no chunky bits in the dough! That sounds like it'd be terrible. Thanks again. :)
AAAAAH! I made these tonight! On a whim, I decided to add about 1/4 c. crunchy almond butter, and approx. 1 tbsp. coconut manna… for no other reason other than the fact that I'm currently in love with BOTH products. The verdict: These things are sinfully good! I think I messed up the texture with the added ingredients as they came out a little too soft on the inside. But no worries! I ate them on a plate with a fork!
P.S. I may or may not have had 3. ;)
Also, I just used my electric mixer and it worked great. Although, this also could explain the texture change. Not sure. Either way, I'll be making these again and again! Thanks for sharing! :)
I just made these!! My brain was having a hard time figuring out how this was going to taste good, but my taste buds were quite delighted!! They are very good for a healthy cookie option!! Thank you for the recipe!
Ok now, after reading all of the wonderful reviews I have to make these cookies/bites ASAP!! I am dying to taste the flavor and texture. Definitely getting some chickpeas tomorrow!! :-)
Found these on Pinterest about an hour ago and they are already in my tummy! So good! Very moist and gooey. The next time I make them I may add a little more honey as I like things pretty sweet. As Erin said though, the chocolate chips make this creation and I wouldn't try it without them. Overall, YUM! Thanks for posting Erin! :)
I beg to differ with you, Erin — these DO taste yummy in dough form! Oh my, I can hardly wait until they come out of the oven! Thanks for such a fun recipe!
i haven't read all nearly 100 comments, so this may be a repeat. i am going to make these with sun butter {sunflower seed substitute for peanut butter} and dairy free chocolate chips. i hope they turn out just as delicious as your photos look! i will post an update after i've made them {it'll be a few days}. thanks for sharing!!
I just made these and there were delicious!!! My only recommendation would be to possibly blend the chickpeas first because its difficult to get them smooth.
I found that it helps to shell the chickpeas first. Just pinch them and the outer shell comes off and then they blend much more smoothly.
I just found this recipe on Pinterest. They look and sound amazing. I will defiantly be making them this week. Thanks for sharing!
Do u know how many calories are in the cookies?
Did anyone ever try these with almond butter?
Anon – Thanks again for the peanut flour peanut butter tip! I'll have to see if I can find peanut flour online somewhere because I'm pretty much positive I can't find it here. Good luck again with the cookie dough bites. :)
chickenvirgin – I don't have a working oven at the moment so it might be a while. I hope you like both versions! Thanks for the reply. :)
anon – Well, I can't wait to get back to the US or Canada. Maybe big cities just aren't for me. I hope you like the cookie dough bites!
Unknown – Yay! I'm so happy that you all liked them. And fooling health food phobes is always fun, isn't it? :) Thanks for letting me know how they turned out!
I brought this recipe to work (hospital kitchen) and made them . . . lets just say I fooled even the biggest "health food" phobe. Fantastic recipe especially because I could never ever deny the most amazing combination on this planet, peanut butter and chocolate. Cheers!
I was stationed in Germany 3 yrs. we loved it(well most of it) Cant wait to try these!
Thanks for the reply, Erin. I have a very personal relationship with chocolate and peanut butter. :) I just know my daughter (grown) will want to opt for the almond butter. If I make them before you do, I'll let you know how they turn out. :)
I will definately let you know how they work out with the homemade peanut spread. Just so you know, what I do is buy peanut flour (I have to order it online because it is a nut flour that's hard to find in stores), and each time I want "peanut butter" I spoon out the amount of flour I need and add just a pinch of salt & enough water to make it the consistancy I need for my spread. It tastes very much like peanut butter. It is much lower in fat because 85% of the fat was removed when the peanuts were made into the flour, so also much lower in calories compared to peanut butter (about 1.5 grams fat and 45 cals per 2 tablespoon serving). Hopefully this will help you create some more healthy recipes that are begging for peanut butter!
Anon – Please let me know how it turns out so that others can try it too! I've never heard about this peanut flour spread. Sounds interesting. :) And you want it runny like the natural type. Good luck!
Ok, I am so happy to find this on Pinterest! I am going to try this recipe with my own peanut spread that I make from peanut flour. Peanut flour peanut spread has 85% less fat than peanut butter, yet is still natural amd can be made as thick or as thin as you need, so this just might work! Thanks for sharing your brilliance with the rest of the world ;)
Anon – I don't but I can tell you that they're not low calorie because of the peanut butter. But on the other hand, you have lots of protein and healthy fats and not so much sugar, all of which comes from honey. Okay, and the chocolate chips. Those aren't healthy at all, but the rest of it is. :)
Chickenvirgin – Whoops, I still haven't made plain almond butter to try these out! I only have maple cinnamon almond butter which I think sounds terrible with chocolate. I just can't imagine the taste being anywhere as good. Peanut butter just belongs with chocolate, you know? :) (although I understand certain people can't have peanuts)
Just wondering if you've had a chance to make these with almond butter yet? I'm excited to try them…either way. :)
Do you happen to have a calorie count and nutritional info for these–they look amazing
Sorry to be the bearer of bad news but go to http://www.calorieking.com and put in the ingredients and you'll find these are super high in calories and fat… It's great having the protein from the chickpeas but they have fat also, the chocolate & peanut butter. Just a 1/2 cup of all natural peanut butter has 1680cals & 128gms fat! It would be better just to add protein powder to a regular chocolate chip cookie mix… btw calories become fat if you consume too much. My estimate is over 20gm fat per serving, 211cals per cookie… that's 2,954cals for the whole batch :( Almost 1 pound of fat in one batch…(3500cals = 1#fat)
There was a comment here, but I think the author deleted it. They said that there were 211 calories in them. I was writing my reply, and now that comment is gone. Here's my reply anyway!
I'm no recipe analysis expert, but most people who have run these through different programs have said that they have 125 – 160 calories. 211 calories is quite a bit higher than the others. And as far as the fat goes, this is *healthy* fat. I think you have to make a different between fat that is good for you and bad fat. These aren't a "diet cookie" and should be eaten in moderation, just like all cookies. :)
I keep replying to this comment and weird stuff keeps happening. This is my last try!
Anon – Yay, I'm happy you liked them! You make a good point with the protein. I completely forgot about that. So now I can feel better about eating half a batch at a time. :) Thanks for your feedback!
I just made these and they are divine! Love the gooey chocolatey goodness! And the best part, they are packed with protein! Great recipe!
Susiet – Hahaha. Your comment really made me laugh. Thank you so much! I hope you enjoy the cookies. They're pretty weird but still delicious. :)
Jenna – Oooooh! That sounds even better. Is it kind of stiff like Biscoff spread or a little more liquidy like natural peanut butter? If it's stiff and not runny (I have no idea how to better describe it) then you might want to add a little canola oil. Just an idea. :) I hope they work out!
I found this on Pinterest – I plan on making these tonight and using TJ's cookie butter for a substitute for PB :) thank you!!
Holy Crap and Boy Howdie!!! I just found you by accident on Pinterest! Hello from another Texas food blogger! I must tell you, those cookies look fan-freakin-tastic! I might have to slap my mama over 'em! I WILL be making these soon and will give you creds!
Billie Jo – I think the chocolate is necessary because it adds some sweetness and gooiness. But if she's used to not having sugar, then I'm guessing she's used to cookies not being so sweet. So maybe it doesn't matter so much. Can she have grain-sweetened chocolate chips? Something like this:
http://www.sunspire.com/products/grain-sweetened-dark-chocolate-baking-chips
If you want to add something in, I'd add peanuts. They don't have sweetness or gooiness but they definitely go well with peanut butter. I'd love to hear what you think of them! :)
I'll definitely be making these in the near future. I notice you say the chocolate is a must. My friend's GF can't have any non-natural sugar (i.e., sweetened chocolate) and I'd like for her to be able to par take in baked goods I bring over. Any suggestions? Dried berries and/or nuts to add? Cranberries and almonds maybe?
Can't wait to make these (choc and non-choc versions both)!
Mindy – I guess that's the thing with them. Grainy. But I'm happy that other people have commented that they like them cold! I'll only eat them warm. I hope you can give them a try. :)
yum! there is a chocolate chip cookie mix by bob's red mill & it has garbanzo bean flour in it. i add extra chip & like your cookies it tastes best hot from oven & for the day that you make them. by the next day they do not taste good…kinda grainy (from the beans i presume) this looks super easy so i will have to try it!
Emily – I'm happy you all liked them! I'm surprised the oats addition worked. I would have thought that'd make them dry! So thanks for letting me know that this does work. And thanks for the feedback. :)
I just made these, my son and I are giving up wheat. We all loved them! I doubled the recipe, (I have 4 kids,) reduced the amount of honey, and added about 3/4 cup of old fashioned oats. They were really quite tasty. Thanks for the recipe!
Matthew – I'm so happy to hear that you liked the dough and the bites at room temperature! Thanks for leaving the feedback. And the "genius" part made me laugh. Thanks for that. :)
Blondie – Someone's tried with normal peanut butter, which kind of has the same consistency as Nutella, and they came out crumbly. So I'm thinking they might not work or they might need some extra liquid or some oil or something.
Just made these today and they were amazing! I even tried the dough to see how "gross" they were and I thought they were still delicious. I am currently eating a room temperature one and thinking what a genius you are! p.s. loooooooove chick peas. Every since I got pregnant (my daughter is now 2 months old) I can not get enough beans and lentils!
EMO – I've never tried it but I'm thinking since honey and agave are both liquid, it may. Although if you'd have to use a different amount, I don't know. Good luck. :)
Colleen – Thanks for letting us know that commercial peanut butter definitely doesn't work! I guess it makes sense because the natural stuff is just so much more fluid (at least mine is). I'm happy you still want to try again and thanks for leaving feedback. :)
Lisa – Oh no. I'm sorry to hear that. Did you cook the chickpeas yourself instead of using the canned ones? If you did that, maybe they weren't cooked enough. Otherwise, I have no idea. I used a full sized food processor and it does the job pretty quickly and easily. But there's nothing there that should be hard to process, which is why I'm confused. All the ingredients are soft except for the chocolate chips. Maybe it's just too small? I googled Cuisinart mini prep but the pictures I've found don't make it look so small. I really have no idea! Sorry it didn't work out. :(
What type of food processor are y'all using? I tried these today and the dough was wayyy too thick for my (Cuisinart mini prep) food processor to handle. I ended up trying to blend it and ultimately mashing with a spoon! Maybe my appliances just aren't up to the task?
I made these with Kraft peanut butter, as it was all I had in the house….had to cook longer, and still should have cooked some more….fell apart as we were eating them. but eat them we did :) delicious…definitely worth making again, with the correct ingredients!
Do you think I could use Agave Nectar instead of Honey?
Cass N Genie – It's weird but it definitely works. :)
Amazing! I would in a million years think to use chickpeas for cookies.
Anon – No problem! I hope you enjoy them. :)
AH perfect! i cant wait to give them a try! thanks so much!
Anon – Thanks! I imagine they'd be even better with brown sugar. :) Let me know how they turn out!
these look awesome! but do you have to use honey? im not a honey fan (odd i know!) can i use sugar instead??
Carrie – I'm so happy that you enjoyed them! And that you're hooked to my blog. That just makes my day. Thank you and thank you for leaving feedback! :)
Aimee – Ooh… a bit naughty! I like it. I hope you like them. :)
Wow! its not everyday you come across a great healthy recipe as well as being a little bit naughty, recipes look great, i will definitely have a go at making these :) thanks
I love these! I had a few spare moments while my daughter was still asleep so quickly headed to the kitchen and whipped these up! They are sooo delicious! Thank you and I am now officially hooked to your blog! :D
Ali – YAY! I'm so happy you all liked them! And that you liked them cold. Thanks for leaving feedback. I really, really appreciate it! :)
my whole family loved the cookies :) we even liked them cold a day later. I like that the batch only makes about 14 cookies for me!
Jennifer – You ate all of them?! Haha. You're awesome! You could have microwaved them to get them warm again. Just in case you want to make them again and not eat them all at once. :) Thanks for letting me that you liked them!
I saw this this morning and couldn't wait to try it out. They were great! We took your advice and ate them all while they were hot. We had to stuff ourselves but we got the job finished before they could cool :)
Anon – Yay! I'm so happy that your husband finally got a cookie and then you also liked them! Thanks for leaving feedback. It's a great way to wake up. :D
I just made these and words can't describe how awesome they are! You can charge for these babies! Thanks for the recipe, first time my husband was able to have a cookie in years!!
Bake-A-Holic – Yup! But remember, fresh from the oven! Then the texture is just gooey. :D
Wow! Chickpeas?? I must try this recipe just to see what the texture and taste of these are like. Very intriguing.
E. – Thanks for the tip! When I got it from the store, it was already kind of smelly, but I have to say, the Asian food stores around here aren't so great with freshness. I was there the other day and they were selling soy sauce that had expired three months ago. I hope you like the cookies. :)
I'm a longtime whole foods plant-based eater and am very familiar with all those alternative flours. Chickpea flour, like ALL bean flours will not go rancid. It's not a grain flour; there is no fat in them to GO rancid. If you've had the flour for, say, 1,000 years it might be stale :) but not rancid.
That smell is just it's natural odor. All bean flours have that aroma; they're naturally bitter, even when soaked. I love all beans in cooked form in any method of preparation, but the flours are just blech! And while I love chickpea flour in socca (an Italian garbanzo bean pancake-like flatbread), it is absolutely dreadful in ANY sweet creation and even most other savory applications so you are NOT alone in despising this flour. :) But, I highly suggest trying it out in socca form. Check google for a recipe; it took me two tries to be sold on it and fall in love so give it a shot.
If your chick pea flour smells bad it has probably turned rancid .it is a whole grain so keep it in the fridge next time.Indian food uses chick pea a lot and the flour is called besan .sprouted chick peas are too yummy just soak over night and eat as is or use in recipe.I got to try these cookies ,looks awesome.thanks for it.
You said she's allergic to nuts but can eat Nutella so I guess she can eat hazelnuts, right? How about adding some hazelnut meal? I have no idea how much. But natural peanut butter, at least mine, is really liquidy. So I don't think we want to make the Nutella thicker. Hmm. If I were you, I'd just try with the Nutella and if it's too gooey, add hazelnut meal. It's just an idea, though. Good luck!
Yeah, natural peanut butter is a lot less gooey, my fear is that with Nutella, it'll just become one big gooey mess that doesn't even slightly resemble a baked good, hahaha! I wonder if there's some way to kind of thicken up the Nutella?
Caitlin – That's a tough one. The texture of Nutella and natural peanut butter is really different. I'm thinking they would be even better with Nutella, but then again, I'm not really sure. Please let me know if you try it! I might even try. :)
These look amazing! Unfortunately, my roommate's not only allergic to wheat, but also allergic to nuts… do you think Nutella would be an OK substitute? She can eat Nutella…
Have you tried Sunbutter? I am paleo and we do not eat peanuts or legumes. I have found sunbutter is closer to peanut butter than almond butter. It is delicious and most brands are completely nut free.
Try Sunflower seed butter, it's the same consistency as pb!
Erin – Thanks! And yeah, get chickpeas on that list! :)
Lindsay – YAY! I noticed it in my stats yesterday and was very confused. But then very happy! Thanks for stopping by. :D
I see these are at the top of the Foodgawker favorites! You rock!! And they DO look amazing.
Yum!! These look so gooey and delicious! Going to have to add chick peas to the grocery list!
Anon – I'm happy you liked them and that's great that you like them cold! They're definitely more convenient that way. :) Thanks a ton for leaving feedback!
These taste so good & infact – I prefer them cold! :) Thanks for the recipe.
Koci – Thanks! They are nice and gooey fresh from the oven. Thanks for stopping by. :)
RMA – Yay! Thanks so much for leaving feedback. It definitely makes my day when people do that. I'm happy brown sugar works, but then again, I'm guessing brown sugar makes everything tastier. :) Thanks again for the comment!
I just made these and they are amazing- I was a little short on honey, so I added a little extra brown sugar. Thanks for sharing this!
Those cookies sound awesome! I love how soft and gooey they look, not to mention the whole chocolate and peanut butter yummyness!
Noelle – YAY! I'm so happy you liked them! Thank you so very much for leaving feedback. A lot of times people only leave feedback on Pinterest and not on the recipe so I really, really appreciate your comment. :) I also don't have any special allergies so oats sound good to me. I might try that next time. Thanks for the tip!
I found these on pinterest, and just had to make them out of sheer curiosity. (i dont have any allergies or reason to need them.) Anyway, they are so good! I threw in a couple handfuls of oats and they are like a chewy delicious protein bar. Thanks!
bigFATcook – Thanks! :)
Sheila – I've never been to Flensburg but I looked at some pictures just now and it looks lovely! I wish I could live in a smaller city like that, but unfortunately, I'm in the capital. Big cities just aren't for me. I'm happy you found me too! I hope you find something you like. Thanks for taking the time to say hi. I love it when new readers do that! Makes my day. :)
So fun I found you! These do look amazing and I was shocked to see chick peas in the ingredient list. I lived in Flensburg Germany for a year as an exchange student way back when. I have been back many times and love the country and it's food. You found yourself a new follower excited to peruse your site and get to know you better!
oh yummy.. these look amazing!!!
Anon – I always use canned.
Have you tried using canned chickpeas, or just dried?
Nora – Yay! Then I'm back to being happy about my recipe. :) And about your cookie posting, lots of people want lower sugar cookie recipes. We know that they won't taste like a regular cookie and we're okay with that. At least I am. :)
Sonya – Goedemorgen! I just have to say I find Dutch fascinating. I kind of speak Swedish, so when I'm looking at something in Dutch, it's like, "English word, Swedish, German, German, Swedish, English." It's like a fun game! But I would never want to learn it because it seems awfully difficult. Anyway, thanks for pinning and I've tried a cookie pie with beans and thought it was gross. I haven't tried black bean brownies, though! I'm actually about to leave to go to a larger grocery store to try to find black beans. I want to make Secret Ingredient Cupcakes this weekend. Without the Cadbury eggs! I hope you like the cookie dough bites if you get a chance to make them. Thanks for stopping by. :)
MyFudo – Thanks! I hope you enjoy them.
Wow! This is really awesome…I really have to try this recipe. Thanks for sharing!
Pinned these! Have you tried the Black bean brownies?? those are seriously awesome..moist,dense and not a hit of black bean taste. I can't wait to try these!
I'm an American living in The Netherlands :)
Ok well it's not exactly the same so it's still original! :) I need to make more cookies…silly me, I love cookies but I guess I just need to post more of them. I've definitely made my fair share but sometimes I don't think they are good enough to post? Since I try to make them lower sugar too, sometimes I come up with more "ok" recipes…I'll work on that!
Amy – Thanks! You really can't taste them. You should definitely give them a try. :)
Nora – Aww. I thought I had come up with an original recipe. :( Before I read that you hadn't posted your recipe, I went through your recipe index and I came across those monkey cookies and they look yummy! And how do you only have three cookie recipes?! Are you not a cookie lover? Or it's just hard to make them gluten free?
The dough kind of grosses me out. I just think, "Eww… chickpeas." But baked? WAY better. My focus is then on the gooey chocolate. :)
Thanks for the nice and enthusiastic comment!
EEEEEEEEEeeeeeeeee! I LOVE chickpea cookies! these look amazing with the gooeyness! can you say yummmmmmy?!?
Funny because I have almost the exact recipe for the base but for thumbprint cookies! We must be on the same wavelength – nice going with the grain-free goodies :)
Confession: I happen to love the dough but if I am eating it uncooked then I added a couple ingredients to jazz it up (I know, I need to post both).
Love the photos miss Erin!
oh wow, these look awesome. i can't believe that there are chickpeas in there. crazy! i'll definitely have to try making 'em soon!
Natasha – Yay! When? And why? And with whom? And for how long? :) Happy you like the cookie dough thingies!
Shelley – I know it's weird. But they don't taste weird! They don't have the texture of a normal cookie but they're still so yummy when hot!
Becca – They definitely won't work without the nut butter (then they'd just be chickpeas and honey… yucky) but maybe you could try almond butter. I don't really know if they'd taste good but I'm thinking no. I'll experiment in the next few weeks and let you know!
Georgia – Thank you! I never thought of them as being wholesome until now. I like that. Wholesome cookie dough bites. It sounds so heavenly. :)
Dawn – Chickpea flour smells so bad! I have some but I'm a little afraid to use it in anything baked. Do you have any recipes you can recommend? And thanks for your comment!
Heidi – These are totally edible. I think chickpeas and hummus are gross but these are super. I'm not promising them to taste like real buttery full of sugar normal cookies, but they taste like a gooey mess that tastes likes peanut butter and chocolate. They might be a nice goodie for you to keep in the freezer and pop in the oven when your little ones want something sweet. :)
Erin,
I tried these and found that a few tweeks not only make them easier to handle but they taste absolutely as delicious cold as they do warm. I think the problem is that they are too dry and sticky when the dough is raw and when they cool they are even drier and don't taste very good. Try the following changes – the finished product is a super moist cookie warm or cold and super delicious. Reduce the honey to 1/8 cup (still plenty sweet) and add 4 scant teaspoons of water to the dough while it is still in the food processor (just before adding the chips). The resulting dough is very soft and easy to work with and they cookie remain so moist for days. LOVE THESE thanks for sharing. They are my new favorite cookie.
I know what you mean! I don't usually put really weird things into cookies – I mean, I still want to eat them! And I've seen the beans in cookies thing before but I've always brushed it off. These look seriously yummy though! I'm so tempted! I have a tried a sweet hummus before that was really sooo good, so I should just try these :D
I have made cookies with chickpeas/garbonzo bean flour before, and they always surprise me! These look so yummy, especially the melted gooey pic! :)
Wow, what an interesting combination of wholesome ingredients in these cookie dough bites! I would have never known from the look of them that they're not bad for you! Great recipe, Erin.
They look amazing! I'm so intrigued by the chickpeas – I'd love to try these but I hate peanut butter, do you think they would work without it or can you suggest any substitutions?
What about Nutella???
Almond butter? Cashew butter?
You could definitely sub out for any nut butter. I think cashew butter would delicious….very creamy!!
Maybe try another nut butter so you get the protein without anymore added sugar. Cashew nut butter is very good and has a mild sweet flavor to it! I use it to make chocolate frosting and you can't even tell there's a nut butter in it!
there's also natural almond butter :)
Chick peas? Whaaa? So weird it must be good!
Erin! I just saw that first picture up there on my blog reader and died and went to heaven a little. Can I have one in my mouth, like NOW?!
PS. Random, but I might actually be going to berlin this summer, lol!
Prairiesummers – Yeah, do it! They're yummy. And kind of healthy. :)
Katrina – I didn't even think about the protein. Good point!
Kammie – Canned is what I used. I only cooked my own chickpeas once and it was a pain.
Becca – They're also called garbanzo beans if that helps. Most of my grocery stores don't carry them either, but the big ones do. And the health food stores will definitely have them.
I've seen some recipes that call for chickpeas, but I've never seen them in the store. I'm not even really sure that my grocery store even carries them. But these do look good. And yes, you're right about people liking upclose shots of melty things. I want to lick my computer screen to get to that heavenly chocolate pool :P
You can find them in the canned vegetable aisle…by the other peas I think
They would be in the canned beans section and called Garbanzo Beans. :)
Look in the Mexican section for garbanzo beans they are the same thing. You might also find them in with the dried beans.
Would canned chick peas work?
What a neat idea! These would be great after a run! So full of protein :)
I am so curious now that I have to try them!
Cassie – And I wish I could send you some! I'm out of control. It's all the chocolate's fault.
Sara – Yeah, you've got to try them! But don't leave out the chocolate or eat them cold. Lots of chocolate and hot cookies (eh, cookie dough bites) is what we want here. :)
Rachel – Haha, thanks. I like that you said trickery. It makes me feel like a cookie wizard or something.
Caroline – Do it, do it! :D
Miryam – He's kind of dumb and refuses to eat warm baked goods. He said that the room temperature ones were "good, but not yummy" while I said that the room temperature ones were NASTY. I gave some to a friend to take home and heat up in the microwave and she loved them, not even knowing that they were healthy. :)
Give them a try! I really don't think you'll be disappointed. Unless you eat them when not hot. I know I've said it 20 times in this post but it needs repeating.
I'm so happy people are receptive to these little odd looking things. Thanks everyone!
No way…chick peas?? I have never come across such ingredient in cookies. I love chick peas though, but on cookies? They do sure add a lot of healthy properties to the cookie though!! Did your hubby like them?? I need to try this!!
Very cool! I love these. Must try! :D
Looking at these, I'd never know about the trickery you've got going on in there ;) The melted chocolate oozing out is calling to me!
Oh goodness, these look so amazing, Erin! I wish I could reach through the screen and grab a couple!
These look delicious! I love a good 'secret ingredient' recipe!! I'm going to have to try these soon!