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}

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}

4.91 from 11 votes

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

By: Layla
Prep10 minutes
Cook10 minutes
Total20 minutes
Servings 24 cookies

Ingredients 

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.
like this recipe? Rate & Comment below!
  • 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


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43 Comments

  1. 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:)

  2. 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!

    1. On the counter in an air-tight container should be fine. I haven’t tried freezing them!

      1. Thank you! How many days do you think they can last in an air-tight container?

  3. Can I use granulated sugar (monk fruit) in place of honey/maple syrup?

  4. 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

  5. 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! πŸ™‚

  6. 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?

  7. 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!

  8. 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! πŸ™‚

  9. 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?

    1. 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.

      1. I’m so glad you found the recipe useful,Stef! I love the changes you’ve made and will be incorporating them in future recipes.

  10. Great recipe! Tried with white chocolate (I was out of the dark one), turned out fantastic as well . Thanks Layla! ) ela

  11. These are such an interesting idea — can’t wait to try them! They look delicious!

    Stopping by from the Gingersnap Crafts link party!

  12. These cookies look great! They are sure to satisfy a craving without breaking one’s diet!

  13. Yummmm, Layla! These look so thick and gooey and delicious. I love that there are chickpeas in them… and I bet you can’t even tell! DELISH. Pinning! One of my roommate’s is gluten free!

    1. 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

  14. Oh my goshh…Can I just say WHOA!! There is just so much yumminess going on in these cookies! All that chocolate……<3

  15. 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 πŸ™‚

    1. You should try them Kelly, I’m sure you will love them!

  16. 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.

  17. Chickpeas? Wow! I never would have thought to do that! I’ve seen black bean brownies but not chickpea cookies. Genius! Pinning. Thanks for sharing, Layla!

  18. This looks like cookie perfection. Anything double chocolate can win me over. Beautiful!

  19. Oh mighty mighty! I can use dried-presoaked-cooked chickpeas too? I can’t wait to try. Im soaking my peas now. Thanks! πŸ™‚ ela

    1. 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 πŸ˜‰

      1. Thanks Layla…next time I need them fast, I’ll use your method. It’s evening here… my peas are already soaking for tomorrow. xoxo ela

  20. Seriously SHOCKED you created a cookie with no grain, sugar or butter. *standing ovation applause from all dieters* You are a genius! Cannot wait to try these! Thank you Layla!

    1. 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

  21. I’ve never used chickpeas in cookies but you’re making me want to! I love that these healthy cookies actually look delicious! Your pics are amazing. I feel like I can reach out and grab one…wishful thinking. πŸ˜‰

  22. Um, Yum! I love using beans instead of flour in baked goods! Makes the most dense, rich and chewy products….and more healthy! These are my kind of cookie..thick, chocolatey and healthy!

  23. Layla, I can’t believe these delicious-looking, thick, tall, and chocolaty cookies are so healthy! What an amazing recipe!

  24. OMG!!! Good for you for a healthier year! If these cookies are on that menu I’m down! These look fantastic and I love that you used chick pea flour. I will definitely try these!

  25. 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!

  26. Ok, you are genius. Never thought of healthy-fy cookies with chickpeas instead of flour. I’m really impressed by the creativity that this recipe shows!

  27. OH MY LORD! These look increeeeedible!!!! Cannot believe that they’re actually healthy!

  28. I am very intrigued by these cookies! Chickpeas?! My mom is a diabetic so I’ll have to give these a try next time she comes to visit! πŸ™‚

    1. Yes Chickpeas! AKA Garbanzo Beans. Let me know if your mom likes the cookies Christina! πŸ™‚