Eggless Peanut Butter Chocolate Chip Cookies
Okay, I know what you’re going to say. “Garbanzo beans? In cookies?!?! This girl has lost it.” Don’t judge these peanut butter chocolate chip cookies by their ingredients!
They are soft, sweet, chewy and gooey, with no eggs, no butter and no flour. The dough is blended from garbanzo beans, honey, vanilla and all natural peanut butter, then loaded with mini chocolate chips. I’m seriously addicted to them!
The Best Eggless Peanut Butter Chocolate Chip Cookies (Made with Chickpeas)
The last 2 dozen went straight from the oven and into my belly. Poor guys. They never stood a chance! I know chickpeas sound scary, BUT I promise you can’t even taste the garbanzo beans! I had my husband, his brother and a good friend taste them without knowing the ingredients, and they loved them.
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 be chunky if you do not use a great blender.
I also have fallen in love with Lagrima pure vanilla. I used 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 cookies and several other recipes, I’m a believer! It’s worth the investment.
They’re pretty delicious, and they’re healthy! Your kids will never know. Well, my friends, I’m off to finish the last couple of remaining cookies.
Why You’ll Love These Chickpea Cookies
- No eggs, butter or flour. Garbanzo beans and peanut butter make the dough, so they are naturally egg free, dairy free and gluten free when you check your chip label.
- Soft and gooey. They come out of the oven very soft and stay chewy as they cool.
- No refined sugar in the dough. Honey or agave sweetens them instead of granulated sugar.
- Blender easy. One quality blender does nearly all of the mixing.
What Readers Are Saying
“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!!”
Farah, a reader
“I freeze mine. In fact, I prefer eating them straight out of the freezer!”
Charlotte, a reader
Read all the comments or leave your own review below.
Ingredients You’ll Need
Here is what goes into these egg free chocolate chip cookies and why each one is there. Exact amounts are in the recipe card below.
- Honey or organic agave: The sweetener and part of the liquid that helps the blender get going. Agave keeps the cookies vegan. Pour it in first so it sits around the blades and helps the thick bean mixture start moving.
- Pure vanilla extract: A generous amount, so the cookies taste like classic chocolate chip cookies. A high quality pure vanilla makes a real difference here.
- Baking powder: Gives the dense bean dough a little lift so the cookies are soft instead of fudgy. Since it is the only leavener, make sure yours is fresh.
- Garbanzo beans: Two 15 ounce cans, drained and rinsed well. They replace the flour and give the cookies body. Let them sit in the strainer for a few minutes so there is no extra water clinging to them, or the dough can turn runny.
- All natural peanut butter: Creamy or crunchy. Turn the jar over and read the ingredients. It should only say “peanuts.” Peanut butters with added oils, sugar or corn syrup make the cookies too oily and greasy, and they will not turn out. You can also freshly grind peanuts at most grocery stores and make your own.
- Mini chocolate chips: Mini chips spread through the thick dough better than regular chips. Choose dairy free chips if you need the cookies dairy free. Raw cacao nibs also work for a less sweet, crunchy cookie.
How to Make Peanut Butter Chocolate Chip Cookies
- Heat the oven. Preheat to 375°F and line a baking sheet with parchment paper or lightly grease it.
- Load the blender in order. Add the honey, vanilla, baking powder and then the garbanzo beans. The honey and vanilla should cover the blades, which makes it easier to blend.
- Blend. Blend for about 2 minutes until completely smooth. The batter should be pretty thick, with no visible bits of bean.
- Add the peanut butter. Blend again or mix by hand until combined well. The dough gets even thicker. If your blender has a tamper, use it to push the batter up and down until it is mixed.
- Fold in the chocolate chips. The mixture will be very thick and sticky. Use the tamper or a sturdy spatula to work the chips in evenly.
- Shape. With wet hands, form the dough into 1 1/2 inch balls and place them on the baking sheet. Press down slightly, since these cookies don’t spread much.
- Bake and cool. Bake for about 10 to 12 minutes. The cookies will still be very soft. Let them cool on the baking sheet for 5 minutes, then move them to a cooling rack to firm up.
Kami’s tip: The dough should be pretty firm and sticky before baking. If it is runny or oily, make sure you drained and rinsed the beans really well and used all natural peanut butter. If it is still loose, add another can of garbanzo beans.
Ways to Customize These Cookies
- Swap the chips. Raw cacao nibs work in place of the chocolate chips, as one reader found.
- Make them double chocolate. Blend a little cocoa powder into the dough. If the dough is warm from the blender, let it sit for a while before adding the chips so they don’t melt.
- Go crunchy. Use crunchy natural peanut butter for little bits of peanut in every bite.
- Bake them bite size. A medium cookie scoop, a little over 1 tablespoon, makes about 36 smaller cookies.
Egg Free Chocolate Chip Cookies FAQs
- Can you taste the chickpeas? No. The honey, vanilla, peanut butter and chocolate take over, and taste testers who didn’t know the ingredients loved them.
- Can I use a food processor? Yes, if it is a really good one. Blend half of the garbanzo beans, honey and vanilla at a time to make it easier on the machine. It may get a little tough at the end.
- Why won’t my cookies firm up? Usually the beans were not drained well or the peanut butter had added oils. Use all natural peanut butter and drain the beans thoroughly.
- Are these cookies gluten free? The dough has no flour, so they are naturally gluten free. Check your baking powder and chocolate chip labels if you need them certified gluten free.
- How do I store them? Keep them in an airtight container or zip top bag on the counter for 1 to 2 days, then move them to the fridge for up to 4 days. They are tasty cold!
- Can I freeze them? Yes. Freeze them in a freezer bag for up to 3 months. One reader likes eating them straight out of the freezer.
- Can I refrigerate the dough? Yes. Scoop it into a covered bowl and chill it until you are ready to bake.
Need some other sweet and tasty desserts? Try my Easy Peach Crisp and my Banana Cinnamon Oatmeal Cookies. My favorite peanut butter for these is Adam’s All Natural PB.
Kitchen Tools for This Recipe
Egg Free Chocolate Chip Cookies with Chickpeas
Ingredients
- 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
Instructions
- 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.
Notes
Made these cookies? Leave a star rating in the recipe card and tell me how they turned out in the comments below. Your feedback helps other bakers, and I love hearing about your swaps.
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!