Peanut Butter Chocolate Chip Cookies - Gluten Free

Prep Time
Cook Time
Ready In

"This is good. Found another place but will put here because of request and because I want to be able to find it again. it has NO FLOUR, NO OIL, NO WHITE SUGAR, NO EGG though there is oil in peanut butter. times are a guess with time prep would be different - you can use agave instead of honey it may only take 5 minutes of prep but with preheating oven? I made but cooked longer as oven at lower temperature"

Original recipe yields 20 servings


  • Serving Size: 1 (25.8 g)
  • Calories 99.2
  • Total Fat - 7.4 g
  • Saturated Fat - 3.9 g
  • Cholesterol - 15.4 mg
  • Sodium - 98.1 mg
  • Total Carbohydrate - 7.6 g
  • Dietary Fiber - 0 g
  • Sugars - 3.3 g
  • Protein - 1.4 g
  • Calcium - 27.9 mg
  • Iron - 0.3 mg
  • Vitamin C - 0.1 mg
  • Thiamin - 0 mg

Step 1

Preheat oven 350 degrees.

Step 2

Combine all the ingredients except the 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.

Step 3

Put in the chocolate chips and stir if you can. The mixture will be very thick and sticky.

Step 4

With wet hand form 1 1/2 inch balls place onto a piece of parchment paper. if you want them to look more like normal cookies press down slightly on the balls.

Step 5

Bake 10 minutes. They will appear underdone when you take them out of the oven.

Tips & Variations

  • Parchment paper
  • Cookie sheet
  • Food processor


What a wonderful recipe! This makes a soft cookie that is not sweet! DH eyes lit up when he tasted them. Like the fact of no white sugar, flour or added oil! They came together quickly and were easy to roll and flatten. I used no salt added chickpeas, regular no salt peanut butter and agave. This is going to be made regularly over the summer for the grandchildren. Thank you Muffin for sharing!

review by:
(17 Jun 2013)