Peanut Butter Chocolate Chip Cookies – grain free

I found this recipe on

I think next time I will add an egg and 1/4 cup of coconut flour and see what happens.  Stay tuned, I will try this tonight or tomorrow! The first batch got devoured by the whole family in a few hours.  I used unpasteurized honey instead of agave nectar.

Grain-free Peanut Butter Chocolate Chip Cookies


1 ¼ cups canned chickpeas, well-rinsed and patted dry

2 teaspoons vanilla extract

½ cup + 2 Tablespoons natural peanut butter 
(regular peanut butter will make the cookies too oily)

¼ cup honey or agave

1 teaspoon baking powder

½ cup chocolate chips


1. Preheat oven to 350°F.

2. Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth. Stir in chocolate chips.

3. With wet hands, form into 1 ½ inch balls. The mixture will be very thick and sticky. Lightly press cookies onto a parchment paper-lined baking sheet, or onto a Silpat. Bake for about 10 minutes.

 Makes 20 cookies

 Nutrition Facts Per Cookie: Calories 103 Total Fat 6g Cholesterol 0mg Sodium 3mg Total Carbohydrate 11g Dietary Fiber 1g Sugars 7g Protein 3g Vitamin A 0% Vitamin C 0% Calcium2% Iron 3%