The Original Peanut Butter Chocolate Chip Cookie Dough Bites Recipe (aka Chickpea Cookies)

Looking for the chickpea cookies from Pinterest or Facebook? Here’s the original recipe!

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!

The Original Grain-free Peanut Butter Chocolate Chip Cookie Dough Bites - no white sugar, no oil, no flour! So gooey, simple and delicious! With a surprise ingredient (vegan, gluten-free, dairy-free)

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.

The Original Grain-free Peanut Butter Chocolate Chip Cookie Dough Bites - no white sugar, no oil, no flour! So gooey, simple and delicious! With a surprise ingredient (vegan, gluten-free, and dairy-free)

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 peanut butter balls. They’re also gluten-free and have a vegan option!

The Original Grain-free Peanut Butter Chocolate Chip Cookie Dough Bites - no white sugar, no oil, no flour! So gooey, simple and delicious! With a surprise ingredient (gluten-free with vegan and dairy-free options)

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 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!

  • Coconut Rum Bundt Cake drenched in coconut rum syrup - can be made with all-purpose, gluten-free or whole grain flours. With a dairy-free option (please click through to the recipe to see the dietary-friendly options)
  • These paleo chocolate banana muffins are bursting with banana flavor and are super rich and decadent! (honey sweetened, grain-free, gluten-free and dairy-free)
  • The Best Gluten-free Brownies (naturally sweetened, dairy-free, 100% whole grain). Can also be made with whole wheat flour!
  • Mini Cheesecakes {grain-free, gluten-free}

Grain-free Peanut Butter Chocolate Chip Cookie Dough Bites (gluten-free with vegan and dairy-free options)

Rated 4.8 by 244 readers
The Original Peanut Butter Chocolate Chip Cookie Dough Bites Recipe (aka Chickpea Cookies)
  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: 14 1" cookies


  • 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)


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Store in an airtight container at room temperature (or in the fridge) for up to 1 week.


  1. My can of chickpeas was 400 grams, 240 grams without the water, and I used all but a few tablespoons.
  2. Don't even try with regular peanut butter! They'll come out oily. You MUST use natural peanut butter. :)
  3. 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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1937 comments on “The Original Peanut Butter Chocolate Chip Cookie Dough Bites Recipe (aka Chickpea Cookies)” — Add one!

  • Brenda says
    September 8, 2013 @ 9:44 pm

    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!

    • Erin replies to Brenda
      September 8, 2013 @ 11:03 pm

      I suggest making it into peanut butter so that the consistency is the same. :) Hope you’ll like the cookies!

  • Sue says
    September 7, 2013 @ 4:52 am

    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.

    • Erin replies to Sue
      September 8, 2013 @ 11:05 pm

      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. :)

  • Ivy
    September 6, 2013 @ 9:50 pm

    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! :)

    • Erin replies to Ivy
      September 8, 2013 @ 11:07 pm

      Aww, I’m so happy to hear that, Ivy! That’s great. :) Thanks so much for the feedback and the rating, too!

  • Katrina
    September 6, 2013 @ 6:01 am

    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 :(

    • Erin replies to Katrina
      September 8, 2013 @ 11:10 pm

      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!

  • Tammy
    September 4, 2013 @ 5:09 pm

    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!

    • Erin replies to Tammy
      September 4, 2013 @ 7:43 pm

      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!

  • Angie
    September 3, 2013 @ 10:24 pm

    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!

    • Erin replies to Angie
      September 4, 2013 @ 7:47 pm

      Hehe. Nice move! Hiding cookies from the husband is always a smart move. ;) Thanks a bunch for your feedback and the rating!

  • JazL says
    September 3, 2013 @ 8:56 am

    They are edible, but you can taste the chickpeas. Not my favorite. If I ever make it again I will add bananas too.

    • Erin replies to JazL
      September 4, 2013 @ 7:50 pm

      I’m sorry to hear that you didn’t like them all that much! I hope the bananas help.

  • angypangy
    September 2, 2013 @ 8:56 pm

    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.

    • Erin replies to angypangy
      September 4, 2013 @ 7:54 pm

      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!

  • Briony Jane says
    September 2, 2013 @ 6:40 am

    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!

    • Erin replies to Briony Jane
      September 4, 2013 @ 7:54 pm

      Haha. Nice! Thanks so much for sharing the recipes with your friends. And thanks for the feedback, too! :)

  • Laura says
    September 1, 2013 @ 2:25 am

    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!

    • Erin replies to Laura
      September 1, 2013 @ 1:21 pm

      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. :)

      • Steph replies to Erin
        September 29, 2013 @ 3:14 pm

        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!

        • Erin replies to Steph
          September 29, 2013 @ 8:20 pm

          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!

  • Maite says
    August 31, 2013 @ 11:46 am


    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!

    • Erin replies to Maite
      September 1, 2013 @ 1:30 pm

      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!

    • Briony Jane replies to Maite
      September 2, 2013 @ 6:37 am

      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 :)

  • Maite says
    August 31, 2013 @ 8:45 am

    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?


    • Erin replies to Maite
      September 29, 2013 @ 8:26 pm

      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. :)

  • mary says
    August 30, 2013 @ 2:16 am

    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 !

    • Erin replies to mary
      September 1, 2013 @ 3:00 pm

      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. :)

  • Jen says
    August 29, 2013 @ 6:14 pm

    These are great! I didn’t have any peanut butter so I made homemade Almond butter and I am in love. Very addicting!!

    • Erin replies to Jen
      September 1, 2013 @ 3:09 pm

      Homemade almond butter… yum! So happy that you liked them. :) Thanks for the feedback!

  • lois says
    August 29, 2013 @ 3:58 pm

    Thank you for this wonderful cookie! I am now able To get my chocolate chip cookie fix! Used almond butter, it worked great!

    • Erin replies to lois
      September 1, 2013 @ 3:12 pm

      So happy that you liked the cookies! Thanks for the feedback. :)

  • Mary Ellen says
    August 29, 2013 @ 4:16 am

    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.

    • Erin replies to Mary Ellen
      September 4, 2013 @ 7:57 pm

      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. :)

  • Leanne says
    August 27, 2013 @ 2:23 am

    What would the tastiest alternative be for peanut butter (for someone with nut allergies)?


    • Marla replies to Leanne
      August 30, 2013 @ 3:36 am

      Sunbutter which is sunflower seed butter tastes awesome and since it is a seed, it is often tolerated by people with nut allergies.

  • Danielle Murphy says
    August 25, 2013 @ 2:26 pm

    Are you able to use P2B in place of peanut butter?
    Just curious if that would work well.

    • Erin replies to Danielle Murphy
      August 25, 2013 @ 6:52 pm

      Yes, that would work! Other people have mentioned using it in this recipe.

      • Danielle Murphy replies to Erin
        August 27, 2013 @ 12:34 am

        Thanks! I guess I would just use the same amount of P2B as peanut butter.

  • Sara
    August 23, 2013 @ 8:13 pm

    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!

    • Erin replies to Sara
      August 23, 2013 @ 8:15 pm

      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!

  • Donna
    August 23, 2013 @ 5:32 am

    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!

    • Erin replies to Donna
      September 4, 2013 @ 7:59 pm

      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!

  • Jo says
    August 22, 2013 @ 8:37 am

    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!

    • Erin replies to Jo
      September 4, 2013 @ 8:00 pm

      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! :)

  • NatashaChakir says
    August 21, 2013 @ 12:19 am

    WOW, simple amazing…

    • Erin replies to NatashaChakir
      August 21, 2013 @ 12:21 pm

      Thanks, Natasha! Hope you get a chance to make them. :)

  • Deb
    August 20, 2013 @ 12:18 pm

    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.

    • Erin replies to Deb
      August 20, 2013 @ 7:59 pm

      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!

  • Brett
    August 20, 2013 @ 4:43 am

    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

    • Erin replies to Brett
      August 20, 2013 @ 8:02 pm

      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. :)

  • Irene says
    August 20, 2013 @ 3:16 am

    Going to be a stupid question, but to make it sugar free, do I replace the stevia where the honey would be?

    • Erin replies to Irene
      August 20, 2013 @ 8:03 pm

      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. :)

  • Julia says
    August 20, 2013 @ 1:43 am

    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!

    • Deb replies to Julia
      August 20, 2013 @ 12:20 pm

      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.

  • Hope says
    August 19, 2013 @ 11:29 pm

    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!

    • Erin replies to Hope
      August 20, 2013 @ 8:04 pm

      Interesting! Great idea. I’m happy that that worked out for you! Thanks so much for the feedback. :)

  • Rachel Stehlik says
    August 19, 2013 @ 9:47 pm

    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.

    • Erin replies to Rachel Stehlik
      August 20, 2013 @ 8:06 pm

      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. :)

    • Raine Lee Ritalto replies to Rachel Stehlik
      August 20, 2013 @ 8:30 pm

      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:

      • Erin replies to Raine Lee Ritalto
        August 20, 2013 @ 10:05 pm

        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. :)

        • Rachel Stehlik replies to Erin
          August 20, 2013 @ 10:23 pm

          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.

        • Erin replies to Rachel Stehlik
          August 21, 2013 @ 11:46 am

          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!

        • Rachel Stehlik replies to Erin
          August 20, 2013 @ 10:29 pm

          Sorry Erin my post below was actually for the question about sugar free honey and I accidently replied to your post. Thanks

  • Deb says
    August 18, 2013 @ 10:39 pm

    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.

    • Erin replies to Deb
      August 18, 2013 @ 11:00 pm

      Stir the peanut butter in the jar to combine the oil and then measure. Hope you like the cookies! :)

  • Stella Offenpooper
    August 18, 2013 @ 2:53 am

    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!!!

    • Erin replies to Stella Offenpooper
      August 20, 2013 @ 8:15 pm

      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.

  • LB says
    August 16, 2013 @ 9:13 pm

    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!

    • Linda replies to LB
      August 17, 2013 @ 5:40 pm

      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.

      • Erin replies to Linda
        August 17, 2013 @ 5:48 pm

        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.

        • Linda replies to Erin
          August 18, 2013 @ 7:05 am

          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 :)

    • Erin replies to LB
      August 17, 2013 @ 5:46 pm

      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!

  • Athena says
    August 16, 2013 @ 4:37 am

    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?

    • Erin replies to Athena
      August 16, 2013 @ 8:01 pm

      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! :)

      • Athena replies to Erin
        August 18, 2013 @ 4:45 am

        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!!

        • Erin replies to Athena
          August 20, 2013 @ 8:13 pm

          So happy that it worked out for you! Thanks for letting me know. :) And this whipped peanut butter stuff sounds nice!

  • Karla says
    August 15, 2013 @ 2:52 pm

    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!!

    • Erin replies to Karla
      August 15, 2013 @ 10:28 pm

      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!

  • Dee saunders says
    August 15, 2013 @ 5:28 am

    I added a big scoop of 100% whey and a scoop of maca powder to these! Yuuummy!

    • Erin replies to Dee saunders
      August 15, 2013 @ 10:29 pm

      Ooh, sounds interesting! Thanks for sharing your idea. Now they’re like, ultra protein cookies! :)

  • Michael
    August 14, 2013 @ 9:54 pm

    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?


    • Erin replies to Michael
      August 15, 2013 @ 10:30 pm

      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!

    • Raine Lee Ritalto replies to Michael
      August 20, 2013 @ 8:40 pm

      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.

      • Erin replies to Raine Lee Ritalto
        August 20, 2013 @ 10:06 pm

        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!

  • Catherine says
    August 14, 2013 @ 5:09 am

    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!

    • Erin replies to Catherine
      August 15, 2013 @ 10:51 pm

      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. :)

  • Jamie
    August 14, 2013 @ 4:41 am

    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!

    • Erin replies to Jamie
      August 15, 2013 @ 10:49 pm

      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. :)

  • Stephanie says
    August 14, 2013 @ 1:01 am

    Just made these… Used sun butter and the whole family is loving them!! They are ridiculously good!!!

    • Erin replies to Stephanie
      August 15, 2013 @ 10:47 pm

      Awesome! So happy that they came out well with Sun Butter. :)

  • Maria says
    August 12, 2013 @ 9:08 pm

    Do you remove the skins from the chickpeas? Some people do and some people don’t. What did you do for this recipe?

    • Erin replies to Maria
      August 12, 2013 @ 9:32 pm

      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. :)

  • "JEn says
    August 12, 2013 @ 7:07 pm

    Simply FABULOUS recipe!

  • MaeWest
    August 12, 2013 @ 8:51 am

    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?????????

    • Erin replies to MaeWest
      August 12, 2013 @ 10:32 am

      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!

  • Ann says
    August 11, 2013 @ 9:33 pm

    Made the chocolate cake recipe with Chickpea (Garbanzo) base. Delicious! No clue as to the garbanzos being in there!

    • Erin replies to Ann
      August 15, 2013 @ 11:03 pm

      Cake or cookies? I’d be interested in seeing the cake recipe. ;)

  • sarahtee
    August 11, 2013 @ 9:31 am

    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.

    • Erin replies to sarahtee
      August 11, 2013 @ 11:57 am

      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! :)

  • Dianne
    August 10, 2013 @ 4:59 pm

    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.

    • Erin replies to Dianne
      August 11, 2013 @ 12:12 pm

      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. :)

  • Jenn says
    August 10, 2013 @ 1:53 am

    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?

    • Erin replies to Jenn
      August 10, 2013 @ 2:43 pm

      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!

  • Jennifer says
    August 9, 2013 @ 4:42 pm

    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!!

    • Erin replies to Jennifer
      August 9, 2013 @ 6:00 pm

      I’m happy that you like them! And I agree that microwaving them is better. :) Thanks for the feedback!

  • Delila says
    August 8, 2013 @ 5:48 am

    I added 1 cup of quick oatmeal and pressed them down with a fork like regular peanut butter cookies- I thought they were better.

    • Erin replies to Delila
      August 10, 2013 @ 2:51 pm

      I’m happy you liked them with oatmeal! Sounds interesting.

  • Karen says
    August 8, 2013 @ 2:25 am

    Crazy question but anyone know the nutrional info for this recipe? I would love to know.

    • Audrey replies to Karen
      August 9, 2013 @ 5:06 pm

      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!!

      • Chanda
        replies to Audrey
        August 15, 2013 @ 9:37 pm

        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!

    • Lindsey replies to Karen
      August 16, 2013 @ 10:41 pm

      Using the recipe analysis at

      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

  • Asim says
    August 6, 2013 @ 9:37 pm

    Add cocoa powder? Healthy chocolate cookies. Yumm

    • Erin replies to Asim
      August 10, 2013 @ 2:54 pm

      Sounds good! :)

  • Colin Richard says
    August 5, 2013 @ 8:32 pm

    Just made these Vegan and Wow just Wow!! I can’t stop eating these. They are going to be my new go to cookie.

    • Erin replies to Colin Richard
      August 10, 2013 @ 3:00 pm

      Haha. I’m happy that you enjoyed them! Thanks for the feedback. :)


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