Enjoy these surprisingly delicious gluten-free cookies made with creamy peanut butter, rich chocolate chips, and wholesome chickpeas. Soft, melt-in-your-mouth, and naturally sweetened, they’re a guilt-free treat packed with flavor and protein!
YIELD
12 servingsPREP
10 minCOOK
10 minREADY
25 minPro Tips
- Chickpea Texture: For the smoothest batter, remove the thin skins from the chickpeas before blending (optional but improves consistency). This tends to be more effective if you are using dried instead of canned chickpeas and cooking them yourself before using them in the recipe.
- Stickiness Fix: If the batter is too sticky to handle, chill it in the refrigerator for 15–20 minutes before shaping.
- Flavor Boost: Add a pinch of cinnamon or a teaspoon of espresso powder to enhance the chocolate flavor.
- Storage: Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. They also freeze well for up to 2 months—just thaw before enjoying!
Optional Variations
- Nut-Free: Swap peanut butter for sunflower seed butter.
- Vegan: Use maple syrup instead of honey and dairy-free chocolate chips.
- Extra Crunch: Add ¼ cup chopped nuts (like almonds or peanuts) alongside the chocolate chips.
- Spiced Twist: Mix in ½ teaspoon of ground cinnamon or nutmeg for a warm, cozy flavor.
Ingredients
Directions
Preheat the oven to 350℉ (180℃) F.
In a food processer, add all the ingredients except the chocolate chips, and process until the mixture is very smooth.
Transfer the chickpea mixture into a bowl.
Stir in the chocolate chips until evenly distributed.
You may find the batter is very sticky.
Wet your hands, form the batter into about 1½ inch balls.
Place the balls onto a baking sheet lined with parchment paper or coated with cooking spray, about 2-inch apart.
Flatten the balls with your finger or the back of a fork.
Bake for 8 to 12 minutes until the cookies are set.
Let cool on the sheet on a wire rack for a few minutes.
Remove from sheet, transfer to the wire rack and let cool completely or serve warm.
Makes about 1 dozen.
Comments
The chickpea ingredients seems out of place with a cookie, but the photo looks amazing! Can't wait to try this healthy recipe.
Thanks, Shannon! I know, first time when I saw the chickpea cookies, I had the same feeling, chickpea in the cookies? But they actually came out delicious, and they are way healthier than most of our everyday cookies! Hopefully you will enjoy them as much as we do :)
OMG, these cookies are wonderful, I get my protein, something sweet but not packed with sugar and oh sooooo good
Nebet, Raleigh
Thanks, Nebet. These delicious and good-for-you cookies have become our new favorite. Hope you have enjoyed them as much as we did. Happy Baking :-)
Just made these! Cookies taste amazing! Only problem - since we have to use Wow Butter instead of peanut butter, something else is needed to make them stick together - they are too crumbly and fall apart! Suggestions?
Glad that you loved the taste of these cookies. I think there must be something to do with the wow butter that is not as sticky as peanut butter that supposes to bind everything together. If you have no problem to use eggs, I would suggest to add one egg into the batter to make the dough stickier. Hope this helps. Happy Baking :)
How should these be stored?
I think you can put them in an airtight container, then store in the fridge.
My cookies came out very soft, should they be crunchy? They smell amazing and the dough tastes great too ☺️
When I made them they weren't chunchy, more of a butter cookie-style, melt in the mouth. The texture was almost cake-like. But as you said, they tasted amazing :)
Just made these for my very fussy little lady and she practically inhaled them. Super delicious thank you for the fantastic recipe!!!
Glad that your fussy little lady enjoyed these gluten-free chocolate chip cookies. Happy Baking :-)
Thank you very much, your Peanut Butter, Chocolate Chip and Chickpea Cookies (Gluten-free) Recipe was very tasty. Your recipe is very easy to follow. Certainly, I will share this relationship with my relatives. My family will enjoy it Thanks.
My dough came out to be very very greasy. Any ideas why that would happen?
Hmm, the only thing that I can think about is the peanut butter. What kind of peanut butter did you use?
I see the nutritional info at the bottom, is that per cookie?
Yes, the nutritional info is per cookie out of 12 cookies in total. Of course, you might make more than just 12 cookies, then nutrition info per cookie would be different. Hope this helps, and happy baking :)
Delicious!!! Thanks for sharing such a great recipe :-)
At workplace, my individual baked a "cake" instead of "cookies". His roommates and staff members loved it :-).
Great to hear that! Happy baking :)
can we add oatmeal to the cookies? if so, how much?
I have never tried to add oatmeal. But I think it should be fine. I would suggest 1/2 cup oatmeal. Please do let us know after you try it, and hope this helps. Happy Baking :)
Can the honey be replaced with pure maple syrup?
I seem to be missing an important information having looked three times - chickpeas: dry, soaked, cooked and drained, tin chickpeas?