Okay, I know what you’re going to say. ‘Garbanzo beans? In cookies?!?! This girl has lost it.’ Don’t judge these chocolate chip cookies by their ingredients! They are soft, sweet, chewy and gooey despite having no sugar, no eggs, dairy-free and gluten-free. I’m seriously addicted to them! The last 2 dozen went 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! People have had success with a Ninja or Blendtec… but I’m partial to my Vitamix. The garbanzo beans will chunky if you do not use a great blender. I have lots of recipes where I’ll keep you busy with that awesome blender of yours.
Be sure to place ingredients into your blender according to this order: honey, vanilla, baking powder, and then garbanzo beans. The honey and vanilla should cover the blades which will make it easier to blend. After blending, the cookie batter should be really thick and sticky. I then add the peanut butter which makes the dough even thicker. Since my Vitamix has a tamper, I use the tamper to mix in the peanut butter by repeatedly pushing the batter up and down until mixed well. I do the same technique with the chocolate chips.
Don’t skip on using an all natural peanut butter like Adam’s All Natural PB. When shopping for a peanut butter, turn over the jar and read the ingredients. It should only say ‘peanuts’. Most peanut butters add palm oil or hydrogenated vegetable oils or corn syrup or sugar or who knows what else. I’m all about purchasing pre-packaged foods with natural ingredients anyway, BUT these cookies will not turn out if you use anything other than all natural peanut butter. Don’t even waste your time (or health) with regular peanut butter! Another option would be to 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 restrained myself long enough to finish this post.
Peanut Butter Chocolate Chip Cookie Dough Bites
- 1/2 cup honey or organic agave
- 4 tsp pure vanilla extract
- 2 tsp baking powder
- 2 15 oz cans garbanzo beans, drained and rinsed well
- 1 and 1/4 cup natural peanut butter creamy or crunchy
- 1 cup mini chocolate chips
Preheat oven to 375°F.
In a quality blender, add honey, vanilla, baking powder, and garbanzo beans. Blend for about 2 minutes until smooth. Batter should be pretty thick. Add peanut butter and blend again or mix by hand until combined well.
Fold in chocolate chips. The mixture will be very thick and sticky.
With wet hands, form into 1 1/2 inch balls. Place onto baking sheet. Press down slightly. Bake for about 10 to 12 minutes. Cookies will still be very soft. Allow to cool on baking sheet for 5 minutes then remove to cooling rack.
* Protein 7.6 grams, Fiber 2.4 grams, Sugars, 8.4 grams, Sodium 136 mg
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 =)
Can I use a food processor to create the batter?
Great question, Amy. It would need to be a really good food processor. I would try blending half of the garbanzo beans, honey, and vanilla at a time just to make it easier on the food processor. Let me know how it turns out!
hi. This is my second try at a cookie using garbanzo beans as the main base. For some reason mine won’t firm up. Yours look like real cookies but mine just don’t. Any ideas?
Great question, Shelia. The dough should be pretty firm and sticky prior to baking. If the dough is still a little runny or oily prior to baking, I recommend adding another can of garbanzo beans. Also, make sure your using all natural peanut butter meaning the only ingredient is peanuts. Other peanut butters add oil and other additive which will cause the cookies to be too oily and greasy. Make sure to read the ingredients. I love Adam’s All Natural Peanut Butter.
I had another thought. Make sure you are draining and rinsing the beans really well. Let the beans sit in the strainer and drain for a few minutes to make sure there is no excess water on them.
I just put these in my food processor & it worked great, although @ the end it was a little tough. I used raw cacao nibs instead of Choc chips. I had to unexpectedly leave the house when I was done making the dough so I scooped it in a bowl & put it in the fridge for when I get home. The batter was delish!
Cacao nibs are an excellent idea, Farah! It does get a little tough at the end when making the dough, but the extra work is so worth it! Enjoy your cookies, Farah!
Just baked these. Got 36 with the medium cookie scoop, which is a little over 1 TB. SO delish!! Thank you so much for sharing!!
Oooh, bite size cookies! So yummy. Thanks for sharing your success, Farah!