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Peanut Butter Chocolate Chip Cookie Bites

Cookie Bites
Prep time
30 mins
Special Diets
Vegan | Vegetarian | High Fiber
Food Allergies
Dairy-free | Gluten-free | Wheat-free | Celiac | Corn-free | Egg-free | Soy-free

Adapted from


Grain-, egg-, and dairy-free, with chickpeas as a main ingredient, these cookies are an unlikely internet sensation, and surprisingly decadent!


1 1⁄4 cchickpeas (canned, drained, rinsed, and patted dry)
2 tvanilla extract
1⁄2 cpeanut butter (plus 2 tablespoons, see note)
1⁄4 choney (or agave or maple syrup)
1 tbaking powder
  pnsalt (use only if your peanut butter is unsalted)
1⁄2 cchocolate chips (vegan)


Preheat oven to 350˚F. Line a baking sheet with a Silpat or parchment paper.

Place the chickpeas, vanilla extract, peanut butter, honey or agave, baking powder, and salt in the bowl of a food processor. Process until very smooth, scraping down the sides periodically. Add the chocolate chips, and either fold to combine, or pulse one or two times. The dough will be very thick and sticky.

With wet hands, form the dough into 1 1/2" balls, and arrange on the prepared baking sheet. Bake 10 minutes. The cookie bites will still be very soft when you take them out of the oven. Place on a wire rack to cool.

Cookie bites will keep stored in an airtight container at room temperature or in the fridge for 1 week.


Only use natural peanut butter.