Super moist, super chocolatey, Grain Free, NO sugar, No Butter, No Oil, No Eggs, Addictive Double Chocolate Chip Cookies.
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!
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!
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, Vegan }
Ingredients
- 1 cup canned chickpeas, or pink beans, or black eyed peas, or any other kind of canned beans
- 1/2 cup peanut butter, or almond butter
- 1 cup chocolate chips
- 1/3 cup honey, or maple syrup
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 cup chopped walnuts, optional
Instructions
- Preheat oven to 350 degrees,
- Pour half of the chocolate chips into a small sauce pan and melt over low heat until fully melted.
- 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.
- pour the mixture into a medium mixing bowl and add the chocolate chips and walnuts.
- 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.
- 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
These were so yummy! Thank you. (Can’t get off all caps because I’m dummer than a box of rocks when it comes to technology – sorry)
I followed directions, but for some reason mine didn’t raise like yours and they didn’t hold together very well. Will be trying again, but wondering why the pour results? So good though:)
Have you tried using PB Fit?
How do you store them? Out of the fridge or in? Can you freeze them? How long will they last before they go off? Thank you!
On the counter in an air-tight container should be fine. I haven’t tried freezing them!
Thank you! How many days do you think they can last in an air-tight container?
Can I use granulated sugar (monk fruit) in place of honey/maple syrup?
Yes, I don’t see why not! 🙂
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
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! 🙂
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?
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!
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! 🙂