The Original Peanut Butter Chocolate Chip Cookie Dough Bites Recipe (aka Chickpea Cookies) - Texanerin Baking (2024)

Looking for the chickpea cookies from Pinterest or Facebook? Here’s the original recipe! Scroll to the bottom of the post for a how-to recipe video.

Chickpea cookies! Chickpea cookies with no flour, no oil, no white sugar. These are just full of chickpeas. And they’re my very favorite healthy cookie so far!* I don’t know if they really classify as cookies so I’ll go with cookie dough bites.

And as a bonus, they’re grain-free, gluten-free, dairy-free and vegan. Just in case that matters to anyone out there! And if you’re worried about the chickpeas, don’t be. I don’t like chickpeas and won’t eat them but that didn’t prevent me from inhaling these.

* 2017 update: this post is 5 years old and I have a new favorite. :D You HAVE to try these paleo chocolate chip cookies if you haven’t already! There’s also a vegan option. And for hot summer days, these no-bake oatmeal cookies (naturally gluten-free + vegan) are my favorite!

The Original Peanut Butter Chocolate Chip Cookie Dough Bites Recipe (aka Chickpea Cookies) - Texanerin Baking (1)

I used homemade peanut butter in these cookies but store-bought (the kind with just peanuts and salt) works just as well.

Here’s how to make peanut butter! There’s also a video included. All you need is peanuts and a food processor (which you already have to pull out for this chickpea cookie recipe!).

These need the chocolate. Don’t go making them without the chocolate and then tell me that they weren’t sweet or gooey enough! These would be incredibly boring without the chocolate.

And for some weird reason, these cookie dough bites do not taste yummy in dough form. Baking them somehow brings out the sweetness and peanut butter flavor. Or maybe it’s just all that melted chocolate.

The Original Peanut Butter Chocolate Chip Cookie Dough Bites Recipe (aka Chickpea Cookies) - Texanerin Baking (2)

One thing I’ve learned since starting this blog is that people really love closeups of melted stuff. So there you go. :)

These aren’t the most beautiful cookie dough bites, but fresh out of the oven, with all that gooey chocolate, I bet you can’t tell that these are made with chickpeas. Or are grain-free. But cold? Yuck. These need to be warm!

You can either freeze the balls and pop a few in the oven whenever it’s on, or simply put them in the microwave until they’re warm and gooey again.

By the way, if you’re a peanut butter lover like I am, you have to try these healthy peanut butter balls. They’re also gluten-free and vegan!

The Original Peanut Butter Chocolate Chip Cookie Dough Bites Recipe (aka Chickpea Cookies) - Texanerin Baking (3)

Please read the following before asking a question! It will probably answer it. :)

  • Tons of people have posted the nutritional analysis for these. They’re supposedly anywhere between 80-130 calories, which seems like a huge range to me. Please use a recipe analyzer like on CalorieCount if you need more information.

  • You can use almond butter, sun butter, or whatever nut butter you like.

  • The peanut butter should be the kind with only peanuts and salt. No added fat or sugar.

    Be careful because there are some “natural” brands out there which aren’t really natural. I find that this peanut butter is usually expensive so I make my own.

    You can make your own in only 5 minutes with a food processor. Check that out here.

  • Chickpea flour won’t work. I don’t think plain hummus will either.

  • I haven’t tried anything other than chickpeas but others have used butter beans, navy beans, red kidney beans, great northern beans, and lentils with success. I generally don’t like goodies made with those types of beans but I love these cookies made with chickpeas. Please use chickpeas unless you have an allergy!

  • Doing this in a blender won’t work and might kill the blender. Making these in a Blendtec blender or something equally powerful might work but I haven’t tried it.

  • Adding random stuff like eggs… probably won’t work either. ;) Experimenting is great but I think this is a bad recipe to experiment with.

    But thanks to the experimenters who left feedback, I’ve been able to update the recipe with alternatives to honey and peanut butter. Thanks everyone!

    For my readers who are really sensitive to gluten, you might want to read my post on Is Honey Gluten-free?

  • For a totally sugar free version, use 30 drops of Stevia and cacao nibs.

  • Do not double the recipe! It might be too much for your machine and could damage it.

  • For a vegan version, you can’t use honey. Use agave.

  • For a dairy-free version, use Enjoy Life chocolate chips. They’re just as delicious as regular chocolate chips. SO good!

And thanks for everyone who has pinned and left feedback. I really appreciate it. :)

Want more gluten-free treats? Here are some of my favorites!

The Original Peanut Butter Chocolate Chip Cookie Dough Bites Recipe (aka Chickpea Cookies) - Texanerin Baking (8)


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The Original Peanut Butter Chocolate Chip Cookie Dough Bites Recipe (aka Chickpea Cookies) - Texanerin Baking (9)

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  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: 14 1" cookies


  • 1 1/4 cups canned chickpeas, well-rinsed and patted dry with a paper towel1
  • 2 teaspoons vanilla extract
  • 1/2 cup + 2 tablespoons (165 grams) natural peanut butter, SunButter Natural or almond butter - room temperature2
  • 1/4 cup (80 grams) honey (agave or maple syrup for vegan)
  • 1 teaspoon baking powder3
  • a pinch of salt if your peanut butter doesn't have salt in it
  • 1/2 cup (90 grams) chocolate chips (use vegan and dairy-free chocolate chips, if needed)


  1. Preheat your oven to 350°F / 175°C. Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth. Make sure to scrape the sides and the top to get the little chunks of chickpeas and process again until they're combined.
  2. Put in the chocolate chips and stir it if you can, or pulse it once or twice. The mixture will be very thick and sticky.
  3. With wet hands, form into 1 1/2" balls. Place onto a Silpat or a piece of parchment paper. If you want them to look more like normal cookies, press down slightly on the balls. They don't do much rising.
  4. Bake for about 10 minutes. The dough balls will still be very soft when you take them out of the oven. They will not set like normal cookies.
  5. Store in an airtight container at room temperature (or in the fridge) for up to 1 week.


  1. My can of chickpeas was 400 grams, 240 grams without the water, and I used all but a few tablespoons.
  2. Don't even try with regular peanut butter! They'll come out oily. You MUST use natural peanut butter. :)
  3. If you need grain-free baking powder, you can use 1 part cream of tartar + 1 part baking soda + 2 parts arrowroot.


Recipe by Texanerin Baking|

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The Original Peanut Butter Chocolate Chip Cookie Dough Bites Recipe (aka Chickpea Cookies) - Texanerin Baking (10)

The Original Peanut Butter Chocolate Chip Cookie Dough Bites Recipe (aka Chickpea Cookies) - Texanerin Baking (11)

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The Original Peanut Butter Chocolate Chip Cookie Dough Bites Recipe (aka Chickpea Cookies) - Texanerin Baking (2024)


Who makes the original cookie dough bites? ›

Taste of Nature, Inc.

Why are my 3 ingredient peanut butter cookies falling apart? ›

There are a few reasons why your cookies are falling apart. The wrong ratio of ingredients, such as too little sugar or peanut butter will make them fall apart. The wrong type of peanut butter may cause them to fall apart. Or using old eggs may create crumbly cookies.

Why is peanut butter cookie dough dry? ›

Dry – “Dry” or “Crumbly” dough is a product of over-mixing or using too much of any ingredient during the mixing process. This can be reversed by adding one to two tablespoons of liquid (water, milk or softened butter) to your mix.

Why do you refrigerate peanut butter cookie dough? ›

Chill your cookie dough! The dough is extremely soft due to the creamy peanut butter, eggs, and butter and if it's not cold going into the oven, the cookies will spread all over your baking sheet. I chilled this cookie dough for 24 hours and my cookies were soft, thick perfection.

What cookie dough company was on Shark Tank? ›

What happened to The Cookie Dough Café on Shark Tank? Seeking an initial investment of $50,000 for 20% equity in the company, founders Joan Pacetti and Julia Schmid wanted to purchase new equipment to automate their production and put an end to having to hand-pack each jar of cookie dough.

What cookie dough was recalled? ›

The recall involves Toll House Chocolate Chip Cookie Dough “break and bake” bars that were produced on April 24 and 25, 2023, according to the U.S. Food and Drug Administration. Customers who have bought the product with batch codes 311457531K and 311557534K are being urged not to prepare or consume the product.

Why is my peanut butter cookie dough oily? ›

If you've had this happen to you, odds are you made one of two mistakes: either you didn't allow the ingredients to thoroughly mix during the creaming process or you didn't allow the dough to rest enough before baking. Watch the video below to see how both these mistakes happen and how to fix them.

Why do my peanut butter cookies not taste like peanut butter? ›

The most common mistake with peanut butter cookies is using the wrong type of peanut butter. The BEST peanut butter for today's cookies is a processed creamy peanut butter, preferably Jif or Skippy.

How do you store peanut butter cookies to keep them soft? ›

For puffy and tender treats like snickerdoodles, soft chocolate chip cookies, peanut butter cookies, or sugar cookies, a little moisture will help them retain their soft texture. If you are planning to eat the cookies within a few days, place them in an airtight container or zip-top plastic bag.

What happens if you don't chill peanut butter cookie dough? ›

For starters, chilling prevents cookies from spreading out too quickly once they're in the oven. If you use a higher fat butter (like Kerrygold), chilling your dough is absolutely essential. Popping your dough in the fridge allows the fats to cool.

What happens if you don't flatten peanut butter cookies? ›

Peanut butter cookies don't spread as they cook, so you have to flatten them before hand. This ensures that the middle will cook through before the outside burns. As for the pattern created, it actually creates slightly more surface area, so you'll get more browning at the extra edges that you create.

Do you have to refrigerate peanut butter cookie dough before baking? ›

Prep your Peanut Butter Cookie recipe up to 24 hours in advance, cover it and refrigerate it so you are ready to bake at a moment's notice. The kids can even help you scoop, roll and flatten the cookies. If the dough is too firm to scoop, let it stand at room temperature for about 30 minutes.

Can you leave cookies out overnight? ›

Curious how long cookies last at room temperature? Most homemade cookies will maintain their taste and texture for up to 3 days. If you leave them out for too long, the cookies begin to harden or dry out. To prevent cookies from becoming stale, cover them with plastic wrap or keep in an airtight container.

How long should I chill cookie dough before baking? ›

Anywhere from 24 to 72 hours. The longer you chill the dough, the more flavor will develop. The flour will also absorb more of the moisture so the thicker and chewier the final texture will be.

Can I freeze cookie dough instead of refrigerating it? ›

That's right, you can freeze it for a bit to shave quite a bit of time off the chilling suggestion in the recipe. Here's what our Test Kitchen recommends when quickly chilling cookie dough in the freezer: Place the cookie dough in the freezer for one-quarter of the recommended refrigerator time.

Who makes the cookie dough for Ben and Jerry's? ›

We asked Rhino Foods to make a cookie dough that could hold up in freezing, ice cream temperatures and still be the sticky, smooshy, instantly identifiable cookie dough that we all love. Well, it wasn't easy, but through hard work and ingenuity, Rhino nailed it and has been providing our cookie dough since 1991.

Who made the original cookie cake? ›

The Cookie Cake was first conceived by Michael Coles and Arthur Karp, two businessmen who wanted to get into the cookie business and founded the company Great American Cookies. Coles was inspired to use his grandmother's chocolate chip cookie recipe after visiting a busy cookie shop in a San Diego mall.

Who makes the cookie cereal? ›

Cookie Crisp® Cereal - Nestlé Cereals.

Who makes Starbucks cookies? ›

Since January 2016, Starbucks has been featuring cookies from Michel et Augustin in all of their US stores. How did a baked-goods company that started out of a Paris apartment land a deal with one of the largest coffee chains in the world?


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