Gluten-free, grain-free chocolate chip cookies {recipe}

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I do pretty well staying away from sweets, but there is just something about a chocolate chip cookie that makes me feel like home. And man, oh man does it make my house smell fantastic.

They also have a nice little secret ingredient – a healthy one at that!

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The base of this cookie is the simple chickpea, also known as the garbanzo bean. And to be completely honest with you, I had purchased these to make hummus, but the cookies looked better.

Making these is as simple as whipping up a smoothie since all you need is a blender.

grain-free chocolate chip cookie

And you’ll have the household flocking to the kitchen as they bake, so keep a spatula handy to smack them away until they are cool enough to eat.

gfcookie4gluten free cookie dough bitesgluten free chocolate chip cookies

5.0 from 9 reviews
Gluten-free, grain-free chocolate chip cookies
Author: 
Recipe type: Desserts and Sweet Things
 
Ingredients
  • 1¼ cup cooked chick peas (if you're using canned it's just less than one can and you'll need to rinse them)
  • 2 tsp vanilla extract
  • rounded ½ cup of peanut butter (or nut butter of your choice)
  • ¼ cup honey
  • 1 tsp baking powder
  • pinch of salt if using salt free PB
  • ½ cup chocolate chips (the darker the better I think!)
Method of Preparation
  1. Preheat the oven to 350 degrees.
  2. Blend all but the chocolate chips in a food processor or blender until smooth.
  3. Stir or pulse in chocolate chips until well mixed.
  4. Bake for 12-15 minutes, or until slightly browned.
  5. Let cool and enjoy.
Notes
If you don't have honey, you can also substitute a whole cane sugar, though I needed 2-3 Tbsp of milk/coconut milk to get it to blend well.
You can also use crunchy peanut butter if you want a bit more texture to these.
This recipe makes about 12-16 cookies, so double it up if you're bringing to potlucks and get togethers!

 

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About Donielle

Donielle is an amateur herbalist and natural momma to two littles (with another babe in heaven) after dealing with being less than fertile. She has a passion for nourishing nutrition, natural living, and spreading the word on how food truly affects our health.

Comments

  1. Looks great!! Question though – really unfamiliar with chickpeas, so how do you recommend cooking them if dry? Do they need to be soaked overnight? Thx!

    Donielle Reply:

    @Megan, I would, it’ll make them easier to digest! I’d soak and then simmer on low until soft.

  2. These look amazing!! I will try them out with homemade pumpkin seed butter. I like the chickpea base instead of almond flour like many grain free cookies recipes. Great job Donielle!!

  3. Theresa says:

    I think these look great… but they aren’t sugar free. I am so confused how so many people say things are “gaps legal” and “sugar/dairy free” and then put store bought chocolate chips in them. I have not found any chocolate chips or recipes for chocolate chips that have no dairy or no sugar that can be baked and hold up. This is totally my personal issue/quest but I thought I would mention it here…. maybe someone has something for me to use????

    Beth Reply:

    @Theresa, I just found this recipe…you may want to try: http://wholenewmom.com/recipes/desserts/homemade-chocolate-or-carob-chips/

    Donielle Reply:

    @Theresa, I was trying to figure out where I mentioned they are sugar free in the post – I noticed it was on the pin for Pinterest! Because, yes – these aren’t sugar free. they are mostly *refined* sugar free, and will have even less refined sugar the darker the chip used.

    My next batch I actually want to try and make them completely refined sugar free by making my own chips with butter, cocoa, and honey. And then because they probably won’t hold up that well I want to place them IN the cookie dough. So that hopefully it won’t ooze out to much when baking, and then when you bite into it, the chocolate will be there. :-) I’d also like to try just using cocoa in the mix with a bit of extra honey to make just a chocolate cookie.

  4. Just made a batch of these and they were so good! Can’t believe there were garbanzo beans in them. I did a little variation… used whole can of beans, 1 ripe banana and 1 Tablespoon maple syrup instead of honey, sunbutter instead of peanut butter, and used Enjoy Life’s mini chocolate chips that are dairy, nut and soy free. Definitely will be making again in the near future! Thanks so much for sharing this recipe. My daughter has so many allergies so it is nice to add a new treat in that she can have. :)

    Donielle Reply:

    @Jodi, Thanks for sharing! I wanted to try sunbutter next time for a nut free option since so many school functions now can’t have nuts. Glad to hear it worked out!

  5. I am bookmarking this to try later!

  6. I made these exactly as the recipe says (using low-sodium canned garbanzo beans, well-rinsed.) Super easy and super tasty– thank you!!

    Donielle Reply:

    Yay – glad you like them. I’m picking up more chickpeas today to make more…… :-)

  7. Rachel says:

    These are so yummy! I I’ve learned to warn my husband whenever I try things with unusual ingredients. But there was no reason to warn him with these! After many disappointing attempts at a good whole wheat chocolate chip cookie I’m now thinking why bother? Im just going to make these instead! Thank you for sharing!

  8. You had my attention with the garbanzo beans. Don’t believe in over consuming almond flour and coconut flour recipes are often hit or miss. I’m pretty picky when it comes to taste and texture, well these were great! And even better, my picky 6 year old thought they were great too!

    Donielle Reply:

    @Audrey, yay! Glad you liked them. And I’m the same way with almond flour – it takes a LOT of almonds to make enough flour for a batch of cookies. And coconut flour does not digest well for some of my family so I never use it as a base.

    Audrey Reply:

    @Donielle, I’m making them with sunbutter tonight as my daughter can’t take peanut products to school. I’ll let you know how they turn out.

    Audrey Reply:

    @Audrey, They turned out good, but slightly dryer. Thinking the sunbutter was lacking the oil the peanut butter had in the last batch. Might add a tablespoon of coconut oil next time.

    Donielle Reply:

    @Audrey, Good to know – thanks!

  9. Ive been making chickpea choc chip cookies for years. I love that they come out so flakey. I don’t use eggs in almost all cookie recipes because it makes them cakier, but why not use chickpea flour?

  10. rebecca says:

    I am making these right now and the dough tasted great, not sure how they’ll do as i have a cheap blender and i had to add 1/2 a cup of water to get everyhthing to flow in the blender….hoping it’s still ok.

  11. rebecca says:

    Also Donielle i found a great whole foods recipe you might be interested in trying. Simple and good for you : Dark Choco Almond Drop Cookies
    1 cup almond butter
    3/4 cup natural sweetener (I used unrefined cane sugar or honey or whatever i have on hand)
    1/2 tsp baking soda
    1 egg
    1/4 tsp sea salt
    3 oz chocolate peices (I used 5 oz- live a little)

    instructions:
    Mix all together, then add chocolate. Drop cookies on parchment lined pan, at 350 for 10-12 min.

    Donielle Reply:

    @rebecca, Oooo, sounds good!

  12. Wow! If you change the nut butter to Sunflower butter, make the chips white chocolate – These also become Low Oxalate cookies!!

  13. We’re going to try this recipe tomorrow! My husband cannot wait, ha ha. We’ve been cutting refined sugar out of our diet quiet successfully for about a week to two weeks now. He saw a cookie at work in the refrigerator and was so tempted to eat it, lol. I then found this recipe and he is so excited to have chocolate chip cookies, and we’ll be using dark chocolate! Thanks! 😀
    I also discovered today after looking for 15 minutes in the grocery aisle that chick peas and garbanzo beans are the same thing. ha ha.

    Donielle Reply:

    @Amy, I was so bummed when I took my ‘chickpeas’ out of the cupboard and it read garbanzo beans! Here I thought I’d grabbed the wrong thing – then I flipped it over and it said chickpeas. :-)

  14. I baked these cookies on Sunday for Mothers Day! Wanted to take a photo of them but before I could everyone had eaten them!!! Mind you, I’m the only celiac in my family!!! They are amazingly delicious and so easy to make. Cannot wait to make them again, except next time I’m hiding a few for myself before my family get to them! Thank you for posting this recipe!

  15. I tried this yesterday with sunbutter, and my kids and I loved it! I’ve tried many other gf cookies, but so far this is my favorite. So glad I came across your recipe!

  16. Amy Schultz says:

    :) Question.
    I have never purchased chick peas before; I will admit I was a high processed high sugar diet, because I lacked information until my friend pointed me in this direction. And now my husband and I are changed people…loving it!
    Right, my question is. when you soak chick peas are they supposed to absorb all the water? I had some soaking last night both for dinner and for the cookies. :)

    Donielle Reply:

    @Amy Schultz, Yes, if you buy dried chickpeas (also known as garbanzo beans) they will absorb a good amount of water. Just make sure you put in about 3 times the amount of water as beans to make sure they all soak well.

    Amy Reply:

    @Donielle,
    Okay! Thank you for letting me know, I will make sure to do that next time. 😀

  17. These cookies are delicious! Had to add a bit of goat’s milk to get it to blend well, our blender is not that great. And we used dark chocolate chips from Zehrs, they are called..Equateur origine, dark chocolate..they came in a box. :) (not sure if there are Zehrs in the states…)

  18. Oh.My.Goodness. I was skeptical before trying these. I made black bean brownies once, and was not impressed. These are divine. I made them with homemade almond butter. Soft, chewy, just sweet enough. I love them. My kids love them. But the real test will be my non-adventurous-eating husband. :)

  19. I’ve made a couple batches of these and everyone at our Mother’s Day dinner loved them. You’d never know they were chickpeas! I’m excited to play around with this recipe and add in nuts, dried fruit, cocoa, etc.

    Donielle Reply:

    @Nichole, Yay! They are my new favorite as well. :-) Yesterday I made a batch with some organic protein powder for my husband and I’ve also made them with added chia seeds and tried using dates instead of honey. All were good!

    Kara Reply:

    @Donielle, I’m interested in trying them out with dates… how many did you use and did you soak them or just chop them up? Thanks :)

    Donielle Reply:

    @Kara, I used about 8 and softened them with about 1/4 cup of hot water for a bit first. Then just tossed them in the blender with the other ingredients. I also used the water to help make up for the difference in liquid due to not using honey.

  20. KaterTot says:

    Made these last night with local honey, fresh PB and the mini-chocolate chips. I used my 2 tsp. cookie scoop and I got about 30 two-bite cookies out of it. Even the boyfriend who isn’t GF loved them. I will make them with crunchy PB next time, just for even more texture!

Trackbacks

  1. […] Who doesn’t love a good homemade chocolate chip cookie? I <3 cookies but my body is so sensitive that I can’t eat the classic version made with butter and white flour. Good thing there are other ingredients that can make a cookie that’s just as divine without the belly ache. These have a good amount of protein from the chickpeas, I imagine you can use any bean you have on hand. Pinto beans would make a pretty pink shaded cookie. This makes a small batch. This is my version of Donielle’s Gluten Free, Grain Free Chocolate Chip Cookie. […]