Double Chocolate Chip Cookies {Grain free, Sugar free, butter free}

ย Super moist, super chocolatey, Grain Free, NO sugar, No Butter, No Oil, No Eggs, Addictive Double Chocolate Chip Cookies.Double Chocolate Chip Cookies { Grain free, Sugar free, butter free }

I have a special surprise for you guys today! So you know how I said that my new years resolution was to start eating healthier. Well I’ve been working on a few things over the past few days and have come up with a batch of grain free, butter free, and sugar free cookies! Yes I know its crazy!

Double Chocolate Chip Cookies {Grain free, Sugar free, butter free}

MY LATEST RECIPES

I was looking for a way to make the cookies without flour and automatically thought of what holds the falafel together and that’s chickpeas. So I used chickpeas as the base because chickpeas are super moist and healthy. I tried to keep the recipe as simple as possible. I substituted Chickpeas for the flour, peanut butter for the oil/butter, and honey for the sugar. I also added chopped walnuts because as you know, I just love walnuts.. I seriously have to stop adding them to everything!

Double Chocolate Chip Cookies {Grain free, Sugar free, butter free} I was seriously shocked because these cookies tasted sooo good! Like melt in your mouth goodness! I stored them in a cookie jar and have been nibbling on them all day! Double Chocolate Chip Cookies {Grain free, Sugar free, butter free}

Double Chocolate Chip Cookies {Grain free, Sugar free, butter free}

Double Chocolate Chip Cookies { Grain free, Sugar free, butter free, Vegan }

5.0 from 7 reviews
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Cook time:
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Serves: 24 cookies

Ingredients

  • 1 cup canned chickpeas ( or pink beans, or black eyed peas, or any other kind of canned beans)
  • ½ cup peanut butter (or almond butter)
  • 1 cup chocolate chips
  • ⅓ cup honey ( or maple syrup)
  • 1 tsp vanilla extract
  • ½ tsp baking soda
  • ¼ cup chopped walnuts (optional)

Instructions

  1. Preheat oven to 350 degrees,
  2. Pour half of the chocolate chips into a small sauce pan and melt over low heat until fully melted.
  3. In a mixer pour the beans, peanut butter, honey, vanilla extract, baking soda,melted chocolate ( do not include the un-melted chocolate chips)and blend for 2-3 minutes until the mixture is fully combined.
  4. pour the mixture into a medium mixing bowl and add the chocolate chips and walnuts.
  5. form 1 inch round balls and spoon onto a non-greased baking sheet. Press the balls down gently with the bottom of a spoon for a cookie shape or leave as is for a bite size shape.
  6. Bake for 9-10 minutes.
  • You can use any type of canned beans for these cookies.
  • You can also use dry beans and soak them over night or boil them until they are soft.
  • You can use almond butter or maple syrup

38 Comments

  • Jaimey

    This is amazing! I added a couple extra things. a pinch of chili powder and cinnamon to give the chocolate a little spice. I could have eaten the whole batch.
    Thanks for this awesome recipe!
    Jaimey

  • Vimi

    I made these and they turned out amazing! I substituted half of the chocolate chips for raw cacao powder and the other half for peanut butter chips that I had leftover. I also substituted the honey for agave. I’m gonna be making more of these…thanks for the recipe! ๐Ÿ™‚

  • Jackie

    Thank you so much for a WONDERFUL recipe! This doesn’t taste like a chocolate cookie “substitute” – it stands up on its own! Just as good as the unhealthy stuff.

    You MUST process the beans before adding, or they’ll stay chunky and beany (learned that the hard way the first time I made them).

    QUESTION: Any suggestions for converting into a brownie recipe? Would I just add a few tablespoons of coconut oil perhaps?

  • Stef

    I have made these cookies every weekend for the past 5 weeks. They are delicious!!

    I have made a few small changes to better suit our diet:

    – no peanut butter (it is probably delicious, but my husband can’t eat it)
    – no 1/3 cup honey or maple syrup (too much sugar)
    – use 100% Ghirardelli chocolate (has no sugar)
    – add in one super ripe banana (yes, this has sugar)
    – add in one heaping spoonful of coconut oil
    – depending on the ripeness of the banana, 5 drops of liquid stevia

    Thanks so much for this recipe! I never would have thought of using chickpeas and they are SO delicious!

  • Layla @ Brunch Time Baker

    Lauren, if you are using canned chickpeas you can just process all of them at once. If you are using chickpeas that you soaked yourself than you would need to process them first because they are tougher to process. Hope you enjoy the cookies! ๐Ÿ™‚

  • Lauren

    Do I keep the chickpeas whole and mix them with the other ingredients? Or am I supposed to put them in a food processor first some they get all broken up?

    • Stef

      I have made these cookies two different ways:

      – In the food processor, this makes a very nice and thoroughly mixed dough. This is my preferred way.

      – If you do not have a food processor, I just chopped the chickpeas and then smooshed about with a fork the first time. This works fine, but the dough is a bit ‘coarser’ and the cookies fell apart a bit more easily.

    • Layla

      Thanks for sharing the recipe with your roommate Erin, it’s tough being gluten free so I’m sure your roommate will enjoy it!:D

  • Kelly

    These cookies look amazing Layla! Love that they are healthier too and can’t believe they’re made with chickpeas, that’s a fantastic idea! Pinning and thanks for sharing ๐Ÿ™‚

  • Chris @ Shared Appetite

    Mind. Blown. Chickpeas…. wow, what a great idea! I’m most definitely intrigued. These look so moist and chocolately: I’ve made a commitment to being healthier lately but knowing that I can still get my chocolate fix? Win.

    • Layla

      Ela, Yes you can use pre-soaked Chickpeas. They are actually tastier but most people opt in for the canned chickpeas because they are “easier”. Here’s a tip for soaking the chickpeas: Soak in pot for 1 hour-turn on heat and boil on high for 10 minutes- turn off the heat and let soak another 30 minutes ๐Ÿ˜‰

    • Layla

      Ahaha! Your too funny Natalie! I’m am actually still munching on these cookies are we speak and they are still fresh! I guess they have a long shelf life!:D

  • Monica

    This is so creative, Layla! I’ve got chickpeas and cauliflower on my mind this week so it’s great to see this because you somehow incorporated chocolate (my favorite thing!) into it. It looks scrumptious and I bet it is as delicious as it looks. The chickpea is genius!

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