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! 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!

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}

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)

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

Rated 4.8 by 264 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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2060 comments on “The Original Peanut Butter Chocolate Chip Cookie Dough Bites Recipe (aka Chickpea Cookies)” — Add one!

4 comments are awaiting moderation!

  • Lianne says
    January 22, 2017 @ 11:41 pm

    Can you freeze these?

    • Erin replies to Lianne
      January 24, 2017 @ 1:05 am

      I haven’t but the other reviewers have with success!

  • Margot says
    January 15, 2017 @ 6:31 pm

    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

    • Erin replies to Margot
      January 16, 2017 @ 12:24 pm

      Hello! I used semi-sweet chocolate. You could also use dark chocolate!

  • Evelyn Nordbrock says
    January 15, 2017 @ 1:30 am

    Impressed with your healthy cookie recipes! Can’t wait to try.

  • Linda kaldor
    January 13, 2017 @ 6:39 pm

    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.

    • Erin replies to Linda kaldor
      January 14, 2017 @ 10:06 pm

      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. :)

    December 9, 2016 @ 8:48 pm

    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!

    • Erin replies to KATHY ZACH
      December 10, 2016 @ 6:22 pm

      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. :)

    • John
      replies to KATHY ZACH
      December 23, 2016 @ 7:17 am

      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.

      • Erin replies to John
        December 23, 2016 @ 11:25 am

        I’m happy that you enjoyed them! Thanks for sharing your honey sub. :)

  • Christine
    November 27, 2016 @ 6:31 am

    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?

    • Erin replies to Christine
      November 27, 2016 @ 9:00 pm

      Hi there! That’s totally normal. :) Here’s an explanation! I’m happy they were still tasty. Thanks so much for your feedback!

  • Rhi says
    November 21, 2016 @ 8:15 am

    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!

    • Erin replies to Rhi
      November 22, 2016 @ 9:43 pm

      Yikes! That’s a bit hot for cookie baking, indeed. I hope they were worth it! ;)

  • Cassie
    November 16, 2016 @ 2:20 am

    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!

    • Erin replies to Cassie
      November 16, 2016 @ 1:46 pm

      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!

  • Maryse says
    November 16, 2016 @ 12:59 am

    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.

    • Erin replies to Maryse
      November 16, 2016 @ 10:23 am

      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!

  • Maria
    November 13, 2016 @ 12:02 am

    Hi Erin,
    This recipe is beyond good!!! I did right now and I’m impressed!
    Thank you for sharing something so delicious!


    (I hope you can see the picture of my cookies)

    • Erin replies to Maria
      November 14, 2016 @ 10:21 am

      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!

  • Destinee says
    October 28, 2016 @ 4:08 am

    Can you sub anything for the peanut butter? My daughter is allergic to nuts.

    • Erin replies to Destinee
      October 29, 2016 @ 12:38 am

      There are some subs listed in the recipe. :)

  • Clare
    October 26, 2016 @ 12:26 am

    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!

    • Erin replies to Clare
      October 26, 2016 @ 9:00 pm

      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. :)

  • Lav says
    October 25, 2016 @ 6:24 pm

    Why shouldn’t I blend the chickpeas? I can buy only chickpeas on grams so i cannot buy canned ones. Can i blend them?

    • Erin replies to Lav
      October 25, 2016 @ 6:28 pm

      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. :)

    • Saralee replies to Lav
      November 11, 2016 @ 3:27 pm

      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

  • Rebecca Hughes says
    October 12, 2016 @ 4:23 am

    Nice close ups of melted stuff!

  • MF says
    October 12, 2016 @ 3:09 am


    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.

    • Erin replies to MF
      October 12, 2016 @ 9:24 pm

      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.

      • MF
        replies to Erin
        October 19, 2016 @ 6:04 am

        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.

        • Erin replies to MF
          October 20, 2016 @ 1:46 pm

          That’s great! I hope you’ll enjoy the other recipes just as much. :) Thanks for your feedback!

  • Jessica Cardona says
    October 9, 2016 @ 5:59 am

    hi, would i be able to use almond flour for this recipe?

    • Erin replies to Jessica Cardona
      October 9, 2016 @ 8:17 pm

      Hello! Unfortunately chickpeas and almond flour aren’t interchangeable. You could use a different type of bean, if you’d like, though. :)

  • Shanna Sorenson says
    September 20, 2016 @ 11:32 pm

    Yum, can’t wait to try these!

    • Erin replies to Shanna Sorenson
      September 21, 2016 @ 3:23 pm

      I hope you’ll enjoy them! :)

      • Tiz replies to Erin
        September 28, 2016 @ 4:21 pm

        Making them this afternoon!
        Did you use canned chickpeas with sodium ?

        • Erin replies to Tiz
          September 28, 2016 @ 8:55 pm

          I do! Enjoy. :)

  • Erin says
    September 16, 2016 @ 5:30 pm

    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!

    • Erin replies to Erin
      September 16, 2016 @ 8:25 pm

      Wow! You got them really low in calories. That’s great. :) Thanks so much for your sub tips! Good luck with those meringues. :)

    • Ronnie replies to Erin
      December 4, 2016 @ 4:43 pm

      Erin, I’m wondering how much PB2 you used! Would love to try this! Any other changes made?

  • Sarah says
    September 13, 2016 @ 8:47 pm

    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!

    • Erin replies to Sarah
      September 14, 2016 @ 12:02 pm

      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. :)

      • Sarah replies to Erin
        September 14, 2016 @ 8:36 pm

        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! :)

        • Erin replies to Sarah
          September 15, 2016 @ 10:42 pm

          Neat! Thanks for the reply and the tip. I’ll make note of it for down the line. ;)

  • Christine says
    September 13, 2016 @ 3:07 am

    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? :)

    • Erin replies to Christine
      September 14, 2016 @ 12:01 pm

      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. :)

  • Mitch Samonte
    September 12, 2016 @ 3:55 am

    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.

    • Erin replies to Mitch Samonte
      September 13, 2016 @ 7:45 pm

      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!

  • Andi
    September 2, 2016 @ 8:13 pm

    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!!!

    • Erin replies to Andi
      September 3, 2016 @ 12:58 pm

      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!

      • Andi replies to Erin
        September 5, 2016 @ 7:38 pm

        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.

        • Erin replies to Andi
          September 7, 2016 @ 11:08 pm

          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!

  • Sindy says
    August 27, 2016 @ 3:32 pm

    What’s the difference between regular and natural peanut butter?

    • Erin replies to Sindy
      August 27, 2016 @ 4:32 pm

      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. :)

      • Sindy replies to Erin
        August 30, 2016 @ 1:31 pm

        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!

        • Erin replies to Sindy
          August 30, 2016 @ 8:44 pm

          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. :)

  • Shayna says
    August 25, 2016 @ 7:29 pm

    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!

    • Erin replies to Shayna
      August 26, 2016 @ 5:04 pm

      Great idea! Thanks a bunch for the tip. Sure beats eating them all straight out of the oven. ;)

  • Victoria
    August 23, 2016 @ 12:44 am

    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:)

    • Erin replies to Victoria
      August 24, 2016 @ 10:29 pm

      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!

  • shutapp says
    August 12, 2016 @ 1:27 pm


    • Erin replies to shutapp
      August 13, 2016 @ 6:58 pm

      I’m happy you’re learning something! Thanks for your comment. :)

  • Amanda West
    August 3, 2016 @ 4:09 am

    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!

    • Erin replies to Amanda West
      August 3, 2016 @ 10:09 pm

      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. :)

  • Carlie says
    July 22, 2016 @ 6:49 am

    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.

    • Erin replies to Carlie
      July 22, 2016 @ 9:04 pm

      Thanks for the tip for the Australian readers! I’m so happy that you and your family enjoyed the cookies. :) Thanks for your feedback!

  • Taryn says
    July 21, 2016 @ 8:20 pm

    Does it have to be mixed in a food processor or will a blender work?

    • Erin replies to Taryn
      July 21, 2016 @ 8:54 pm

      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).

      • Anna
        replies to Erin
        August 21, 2016 @ 9:42 am

        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!

        • Erin replies to Anna
          August 22, 2016 @ 2:11 pm

          Haha. Good that you got a little workout in first! :) I’m happy it worked for you. Thanks for your feedback!

  • Bee
    July 16, 2016 @ 6:56 am

    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!

    • Erin replies to Bee
      July 16, 2016 @ 9:39 pm

      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!

  • Virginia says
    July 11, 2016 @ 5:55 am

    These look yummy and are on my list to make this week! Question, though — semi-sweet or milk chocolate chips? Thank you! :-)

    • Erin replies to Virginia
      July 11, 2016 @ 8:17 am

      Semi-sweet! Unless you have a crazy sweet tooth. ;) Enjoy!

  • Debbie says
    June 30, 2016 @ 4:48 pm

    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.

    • Erin replies to Debbie
      July 3, 2016 @ 9:57 pm

      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. :)

      • Nicole replies to Erin
        September 7, 2016 @ 1:50 pm

        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.

        • Erin replies to Nicole
          September 7, 2016 @ 11:00 pm

          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!

  • Allen
    June 22, 2016 @ 8:30 pm

    Fantastic! Even got my family to eat them!

    • Erin replies to Allen
      June 23, 2016 @ 10:09 pm

      That’s always a good thing. :D Thanks for your comment!

  • Marjo B
    June 14, 2016 @ 6:38 pm

    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! :)

    • Erin replies to Marjo B
      June 14, 2016 @ 8:43 pm

      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!

  • Sun says
    June 14, 2016 @ 4:32 pm

    Do these freeze well? I am thinking of making a big batch ahead for a party.

    • Erin replies to Sun
      June 14, 2016 @ 8:42 pm

      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! :)

  • Megan says
    June 14, 2016 @ 11:06 am

    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.. 😏

    • Erin replies to Megan
      June 14, 2016 @ 8:40 pm

      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.

      • Megan replies to Erin
        June 15, 2016 @ 12:48 am

        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 :-)

        • Erin replies to Megan
          June 16, 2016 @ 11:35 am

          Ooh! That sounds interesting. Good luck! :)

  • Debbue
    June 10, 2016 @ 5:40 am


    • Erin replies to Debbue
      June 10, 2016 @ 10:28 pm

      Check out the first bullet point in my post. ;)

  • Dom
    June 10, 2016 @ 3:19 am

    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.

    • Erin replies to Dom
      June 10, 2016 @ 10:27 pm

      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. :)

  • Ashlen says
    May 18, 2016 @ 8:47 pm

    are garbanzo beans and chickpeas the same thing?

  • Stacey
    May 4, 2016 @ 2:36 pm

    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. =)

    • Erin replies to Stacey
      May 5, 2016 @ 10:04 pm

      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!

  • Amy
    April 30, 2016 @ 4:29 pm

    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!!


    • Erin replies to Amy
      May 1, 2016 @ 8:49 pm

      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!

  • Jill Logan
    April 30, 2016 @ 3:11 pm

    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?

    • Erin replies to Jill Logan
      May 1, 2016 @ 8:46 pm

      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! :)

  • Kimmy
    April 24, 2016 @ 12:48 am

    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.

    • Erin replies to Kimmy
      April 24, 2016 @ 8:31 pm

      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!

  • Samantha
    April 18, 2016 @ 7:36 pm

    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.

    • Erin replies to Samantha
      April 19, 2016 @ 7:43 pm

      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!

  • esther says
    April 5, 2016 @ 4:46 am

    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.

    • Erin replies to esther
      April 9, 2016 @ 8:31 pm

      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!).

  • Sheena
    April 2, 2016 @ 5:54 am

    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!!!

    • Sheena replies to Sheena
      April 2, 2016 @ 6:04 am

      I used a pinch of BAKING SODA, not corn starch (doh!), whoops! :^O

    • Erin replies to Sheena
      April 2, 2016 @ 1:30 pm

      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. :)

  • Tesh
    March 22, 2016 @ 6:45 pm

    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!!

    • Erin replies to Tesh
      March 23, 2016 @ 9:04 pm

      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!

    • Betty replies to Tesh
      April 2, 2016 @ 8:46 am

      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.

      • Erin replies to Betty
        April 2, 2016 @ 1:27 pm

        Yay! So happy that they were a hit and that the potato masher and normal peanut butter worked for you. Thanks for your comment! :)

  • Joyo says
    March 19, 2016 @ 9:35 pm

    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.

    • Erin replies to Joyo
      March 20, 2016 @ 9:07 pm

      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!

  • Deborah says
    March 19, 2016 @ 1:59 pm

    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. :)


    • Erin replies to Deborah
      March 19, 2016 @ 7:58 pm

      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!

      • Deborah replies to Erin
        March 20, 2016 @ 1:31 pm

        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 !!!!

        • Erin replies to Deborah
          March 20, 2016 @ 9:08 pm

          You’re welcome! I hope he enjoys whatever version you go with. :)

  • Chris says
    March 13, 2016 @ 9:55 pm

    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

    • Erin replies to Chris
      March 14, 2016 @ 12:23 pm

      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!

      • Mandy
        replies to Erin
        May 3, 2016 @ 1:09 am

        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. :)

        • Erin replies to Mandy
          May 3, 2016 @ 9:32 pm

          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!

        • Christine replies to Mandy
          November 27, 2016 @ 6:44 am

          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

        • Erin replies to Christine
          November 27, 2016 @ 8:57 pm

          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. :)

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