Name: Chickpea Peanut Butter Chocolate Chip Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 16 cookies
Cuisine: American
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

TheseChickpeaPeanut Butter Chocolate Chip Cookiesare a sweet and delicious treat with a nutty flavor and melted dark chocolate!

Image of a Chickpea Peanut Butter Chocolate Chip Cookie split in half.

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 atTexan 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 thishealthy peanut butter cookie recipe.

Close up of a Chickpea Peanut Butter Chocolate Chip Cookie Split in Half.

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 fromKing 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

Can I store chickpea cookies like normal cookies?

Yes! These are best stored in an airtight container but can also be frozen and thawed out to enjoy a different time.

Which chocolate chips should I use?

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.

Can I use normal peanut butter instead of natural?

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 thechickpeas are fully driedtoavoid excess moisturein the dough.
Usenatural peanut butterfor thebest consistencyand flavor.
If the dough feels too sticky,chill it for 10 minutesto make it easier to work with.
For extra texture,mix in some chopped peanutsalong with the chocolate chips.
I ordered my chocolate chips fromKing 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 my3 ingredient healthy fruit dip,honey coconut granola,applesauce cookies,gluten-Free gingerbread cookies,flourless chocolate torte, orflourless 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.