Peanut Butter Chocolate Chip Cookies
Don’t judge these chocolate chip cookies by their ingredients! They are soft, sweet, chewy and gooey despite having no sugar, no eggs, and being gluten-free. I’m seriously addicted to them! The last 2 dozen made it straight from the oven and into my belly. Poor guys. They never stood a chance!
Since I make these almost on a weekly basis, there are a few tricks I’ve learned. First, you must have a quality blender like my beloved Vitamix! The garbanzo beans will chunky if you do not use a great blender. Also, put the honey and vanilla at the bottom of the blender before the garbanzo beans. This will make it easier to blend.
Also, you need natural peanut butter like Adam’s All Natural PB where the only ingredient is peanuts. Other peanut butters will make your cookies really oily. Don’t even try with regular peanut butter! You can also freshly grind peanuts at most grocery stores and make your own peanut butter.
I also have fallen in love with Lagrima pure vanilla. I use to purchase pure vanilla at Costco until I was introduced to what ‘true and pure’ vanilla really tastes like. I was skeptical this vanilla made that big of an impact, but after adding it to these gluten-free chocolate chip cookies and several other recipes, I’m a believer! It’s worth the investment. Well, my friends, I’m off to finish the last couple remaining cookies. I’m proud that I refrained myself enough to finish this post.
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Need some other sweet and tasty desserts? Try my Easy Peach Crisp and my Banana Cinnamon Oatmeal Cookies.
These look AMAZING!! I am putting them on my list of things to try!!!
They’re pretty delicious and they’re healthy! You’re kids will never know.
The chickpeas and garbanzo beans in these healthy cookie recipes have always deterred me from trying them, but maybe I’ll finally make some!
I know it sounds scary, BUT I promise you can’t even taste the garbanzo beans! I had my husband, his brother, and good friend taste them without knowing the ingredients and they loved them. I’m excited to hear what you think!
You can no more taste the chickpeas than you can taste the wheat in a regular cookie. Chickpeas are a neutral tasting “seed”, as is a kernel of wheat.
Couldn’t agree more, Charlotte! I’m going to try and freeze my next batch.
Oh these look divine – pinning! Thanks for linking up to my linky party!
Anytime, Summer! Thanks for hosting.
Just wondering… how do you store these? Do they need to be in the fridge or just in a tupperware on the counter? Thanks!
Great question, Sarah! I just put them in a zip-lock bag on the counter. You could refrigerate them. I bet they’re tasty cold. Confession… I seriously eat them within a couple days. Refrigerate if you still have some after a week.
I freeze mine. In fact, I prefer eating them straight out of the freezer!
How many calories are in these cookies?
213 per serving.
YUM!! Definitely pinning these to try!
I like putting coco powder in them too. I love chocolate. I have to let the dough sit for a while before I put the chocolate chips in because the mixture is so warm after blending it all.
Putting cocoa powder in them is a great idea, Christina! You would love my Flourless Chocolate Cookies too then.
I do! that is why I mixed the coco powder in =)