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Grain-free peanut butter chocolate chip cookies {gluten-free, vegan, soy-free}

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If you follow my Food I’ve Made Pinterest board, you know that I recently made a batch of my High Protein Energy balls.  I hadn’t made them in a while since it’d been so long since I could eat peanuts or tree nuts.  They were eaten up so quickly I had to make a second batch a few days later.

As I put the second batch in the freezer to firm up, I thought of how nice it would be to bake them instead in these cold winter months.  I had no idea how they would turn out, but I decided to give it a try.

Wow!  These little cookies are incredible.  I didn’t change the recipe much; I swapped the sweetener from honey to maple syrup and added a bit more to elevate these to cookie level.  I love the depth of flavor the maple syrup adds.

The rest I left the same.  Which means these are cookies with chickpeas as the star ingredient.  Don’t let that scare you.  You can’t taste the chickpeas at all.  They give these cookies a surprisingly great texture.  They cook firm on the outside and are doughy, not dry on the inside.

These are like heaven straight out of the oven with the melty chocolate chips.  I worried that they wouldn’t be as good when they cooled off, but they are great at room temperature, too.

If you are looking for a healthy cookie recipe, these are perfect.  Made with no flour, no butter, no oil, and no refined sugar, they are filled with wholesome ingredients.  Of course, that doesn’t mean you should eat seven of them in one sitting.  Not that I would know about that.

These are totally addicting.  Consider yourself warned.

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Grain-free peanut butter chocolate chip cookies {gluten-free, vegan, soy-free}

These grain-free, vegan cookies are made with a surprising ingredient: chickpeas! No one will ever know they are eating a healthy cookie.

  • Author: Healthy Happy Mama
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 36 cookies 1x
  • Category: Dessert
  • Cuisine: American

Ingredients

Scale
  • 1 1/2 cups cooked chickpeas (or 1-15 ounce can, drained and rinsed very well)
  • 1/2 cup raw, unsalted almonds
  • 3/4 cup natural peanut butter
  • 1/2 cup pure maple syrup
  • 1/2 cup chocolate chips (I used Enjoy Life Semi-sweet mini chips)

Instructions

  1. Preheat the oven to 350 degrees.
  2. Line a cookie sheet with parchment paper and set aside.
  3. Put all ingredients except chocolate chips in a food processor and process until you have a smooth mixture.
  4. Remove the blade and stir in the chocolate chips.
  5. Drop by the tablespoon full onto the cookie sheet.
  6. Bake in the preheated oven for 18-20 minutes, until lightly golden brown on the outside.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 77
  • Sugar: 5.5g
  • Sodium: 18.9mg
  • Fat: 4.3g
  • Saturated Fat: 1.1g
  • Carbohydrates: 8.3g
  • Fiber: 1g
  • Protein: 2.2g
  • Cholesterol: 0.5mg

Keywords: grain free cookies

It's hard to believe these Peanut Butter Chocolate Chip Cookies are made with NO flour! They are delicious! There's also NO oil and NO refined sugar. Amazing healthy recipe!

 

 

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Reader Interactions

Comments

  1. Candy says

    September 9, 2016 at 11:17 am

    I just made these last night and they are delicious! You are right–totally addicting. When my 13 year-old son looked at the recpie he thought it was a waste of chocolate chips to put them in a recipe with chickpeas but once he tried them he admitted they are awesome! Thanks!

    Reply

    • Maryea says

      January 23, 2016 at 4:19 pm

      Hi Becky! I’m working on updating as many of my older recipes as I can with nutritional data. These have 77 calories each. Check out the post for all of the nutritional stats!

      Reply

  4. Melissa says

    January 16, 2016 at 4:52 am

    Thanks for this recipe Maryea! 🙂

    My partner and I can’t stop eating them!! They’re absolutely delicious.

    xx Mel

    ★★★★

    Reply

  5. Yuli says

    January 21, 2015 at 12:54 am

    Hi…thanks to Pinterest, I can reach your blog.
    I am in Indonesia and chickpea is not very common here.
    Do you think it will taste the same if I substitute with mung bean?

    or maybe you have other suggestion for substitute?
    thank you

    Reply

    • Maryea says

      January 21, 2015 at 2:58 pm

      I think any white bean that isn’t too strong-tasting will work. Rinse the beans very well and it should be good. Please let me know if you try it!

      Reply

    • Maryea says

      March 31, 2014 at 9:37 pm

      Almond butter would be great. If you need it nut-free, sunflower seed butter would work, also. Let me know what you try!

      Reply

      • Heather says

        April 3, 2014 at 9:17 am

        I ended up using sunflower seed butter and then added some thinly sliced almonds during the addition of the chocolate chip process. I was unable to trick my husband and very picky 4 year old 🙁 Although they didn’t detect chickpeas 🙂 My youngest, myself and my parents who share my diet rather enjoyed them though! It’s so tough, I would love to get my family off of the immense amount of soy that is in almost everything they eat and get them on track to a healthier lifestyle; eating habits, as said there is no fooling them. My daughter will basically only eat, P.B sandwiches, I tried fooling her with sunflower butter, no go. She eats grilled cheese, chicken nuggets ( Have tried home made with no success to her pickiness) and she loves butter noodles with a sprinkle of cheese. Yes she will est broccoli and eats some fruit but that about where it ends. Any ideas?

  7. Ann-Louise says

    May 4, 2013 at 2:15 pm

    I made half a batch of these goodies today and they turned out divine! I used coconut sugar with a bit of water instead of maple syrup which worked like a charm. Thanks for the great recipe!

    Reply

  12. Tee Jenkins says

    January 20, 2013 at 6:32 pm

    I LOVE your blog.!! As soon as the page popped up I smiled. You must be a techie LOL. I found you after just finishing up a 20 minute Living Room Workout that Dionne Sinclair (a fitness model) posted on her Facebook page. The bottom of the workout has your tag so I came to your site looking for other quick workouts and I am pleasantly surprised to find great recipes. I just printed out the peanut butter/choc chip. I have a TON of chickpeas. I am a baker and I love altering classic recipes without animal products. I just veganized a peanut butter birthday cake recipe by Average Betty dot com. I will let you know how the cookies turn out. I am going to have to borrow my sister’s food processor LOL. Peace and love–Tee

    Reply

  13. Jill says

    January 20, 2013 at 4:56 pm

    The cookies are in the oven right now. 🙂 It was hard not to eat all the cookie dough ! We have a Vitamix but really need to purchase a food processor with recipes like this. The blade just gets in the way. What food processor do you recommend ? Thanks for all the wonderful recipes!

    Reply

  14. Breanne says

    January 17, 2013 at 8:43 pm

    These look fabulous!! I’ll have to try them both ways. We’re going wheat free and switching over to real sweeteners so this recipe looks perfect!

    Reply

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