Gluten Free Peanut Butter Chocolate Chip Cookies

READY IN: 20mins
Recipe by MCaram

This recipe comes from: These are wonderful, I've made them twice now!

Top Review by Raquel Grinnell

Make sure to drain, rinse and dry the chickpeas! And If you need grain-free baking powder, you can use 1 part cream of tartar + 1 part baking soda + 2 parts arrowroot as a substitution. They're yummy! The honey can be subbed for agave nectar, too.

Ingredients Nutrition


  1. Preheat your oven to 350°F.
  2. 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.
  3. Put in the chocolate chips and stir it if you can, or pulse it once or twice.
  4. The mixture will be very thick and sticky. 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.
  5. Bake for about 10 minutes. Yields about twenty four cookie dough balls.

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