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These Chickpea Peanut Butter Chocolate Chip Cookies are a sweet and delicious treat with a nutty flavor and melted dark chocolate!
You will not believe what they are made of… no grain, no gluten, no eggs, and no dairy. So what on earth are they made out of? Would you believe me if I told you they were made out of chickpeas?! You know, the stuff hummus is made out of. Weird I know. The recipes come from my friend Erin over at Texan Erin Baking. She is the ultimate healthy, clean, allergen-free baker.
If you are looking for a bit of a healthy treat while you are eating clean, these cookies are for you. Every woman needs chocolate in her life. These would be great to make for someone that doesn’t eat gluten or has other food allergies. If you don’t have any chickpeas available, I also love this healthy peanut butter cookie recipe.
Table of Contents
Why You’ll Love This Recipe
- You could have a totally “clean” cookie that still tastes great.
- They’re naturally sweetened with honey, giving them a delicious balance of sweetness and nuttiness.
- They’re gluten, grain, dairy, and egg-free making them suitable for those with dietary restrictions.
- The addition of chocolate chips gives them a perfect melty, rich texture.
Recipe Ingredients
- Chickpeas – Canned, also called garbanzo beans
- Vanilla extract
- Natural peanut butter
- Honey
- Baking powder
- Salt
- Chocolate chips – I ordered this from King Arthur Flour
See the recipe card below for full information on ingredients and quantities
How to Make Chickpea Peanut Butter Chocolate Chip Cookies
Step #1. Preheat oven to 350°F and prepare a baking sheet with parchment paper.
Step #2. Blend chickpeas, vanilla, peanut butter, honey, baking powder, and salt in a food processor until smooth.
Step #3. Stir in chocolate chips, roll the dough into balls, flatten, and place on the baking sheet.
Step #4. Bake for 10 minutes, let cool on the sheet for a few minutes, then transfer to a wire rack to cool completely.
Recipe FAQs
Yes! These are best stored in an airtight container but can also be frozen and thawed out to enjoy a different time.
Any chocolate chips make a great addition to this cookie. If you are looking to stay on the healthier side, darker chocolate chips have less sugar than milk chocolate. You can also explore sugar-free options.
Not all peanut butter is made the same, so if you swap natural peanut butter for regular peanut butter, they can have a different consistency and thickness. You can use non-natural peanut butter, but you might get different consistency of cookie in the end.
Expert Tips
- Make sure the chickpeas are fully dried to avoid excess moisture in the dough.
- Use natural peanut butter for the best consistency and flavor.
- If the dough feels too sticky, chill it for 10 minutes to make it easier to work with.
- For extra texture, mix in some chopped peanuts along with the chocolate chips.
- I ordered my chocolate chips from King Arthur Flour online. They are super dark (72% cocoa) which in my mind makes them healthy.
How to Serve and Store Chickpea Peanut Butter Chocolate Chip Cookies
These cookies are great dipped in a cold glass of almond or oat milk. If you are looking for other healthy recipes, you’ve got to try my 3 ingredient healthy fruit dip, honey coconut granola, applesauce cookies, gluten-Free gingerbread cookies, flourless chocolate torte, or flourless chocolate cake.
Keep the cookies in an airtight container at room temperature for up to 5 days, or in the fridge for up to a week. To freeze, place the cookies in a freezer-safe bag or container, separating layers with parchment paper, and freeze for up to 3 months. To thaw, leave at room temperature for 20-30 minutes.
More Healthy Dessert Ideas to Consider
Healthy Snacks
Medjool Date Protein Bites: No-Bake Sweet Treat
Healthy Snacks
Chocolate Peanut Butter Protein Balls
Healthy Snacks
Almond Butter Protein Balls
Did you make this recipe? Leave a ⭐️ review and share it on Instagram, Facebook, or Pinterest!
Chickpea Peanut Butter Chocolate Chip Cookies
Ingredients
- 1-1/4 cups canned chickpeas, well-rinsed and then dried (paper towel works great)
- 2 teaspoons vanilla extract
- 1/2 cup + 2 tablespoons natural peanut butter, room temperature
- 1/4 cup honey
- 1 teaspoon baking powder
- a pinch of salt
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 350 degrees.
- Add the chickpeas, vanilla, peanut butter, honey, baking powder, and salt to the bowl of a food processor. Process until smooth, scraping down the sides as needed. Mix or pulse the chocolate chips into the mixture. The dough will be sticky.
- Roll the dough into 1 1/2 inch balls and flatten slightly with the bottom of a glass or measuring cup. The cookies won’t change shape much when baking. Place the balls on a baking mat or parchment lined baking sheet.
- Bake for 10 minutes. Allow the cookies to cool a few minutes on the baking sheet and then remove them and let them cool on a wire rack.
- Store the cookies in an air-tight container and enjoy!
Notes
- Make sure the chickpeas are fully dried to avoid excess moisture in the dough.
- Use natural peanut butter for the best consistency and flavor.
- If the dough feels too sticky, chill it for 10 minutes to make it easier to work with.
- For extra texture, mix in some chopped peanuts along with the chocolate chips.
I broke my food processor making these (it started to smoke!). Just wanted to warn others. Tasted really good though. My son is asking for thirds and he is Super picky. I had to really talk them up beforehand and let him see me putting the chocolate chips and honey in (I did not let him see the garbanzo beans.)
I made these tonight, and they are decadently DELICIOUS!
I just got a notification from mention.net about this post (I just signed up recently which is why I didn’t see this last year!) Thanks for the kind words and for linking to the recipe. 🙂 So happy that you liked them! I don’t like chickpeas at all but these I can eat. 😉
Hi. I hope you don’t mind, but I added this recipe to MyFitnessPal. It’s under “Healthy Peanut Butter Chocolate Chip Cookies – Bless This Mess” I had to do this so I knew how many of these I could eat today! Thanks again for the recipe.
Ooohhh now I have to get on and see! I was thinking about making them today and didn’t have chickpeas on hand! Are they about 100 calories each or am I way off? Thank you!
These taste amazing!!!
I could not find canned chickpeas at our grocery so I bought just a bag of them. Do I need to cook them first since they are just dry?
Yea you’ll have to cook them! Are there instructions on the bag? Sometimes the canned ones labeled garbanzo beans (weird huh!)
Ooo! I want to try these!