Thursday, June 19, 2014

Gluten-free Soft Peanut Butter Chocolate Chip Cookies

Gluten-free series continues! As I mentioned previously, I have been trying to explore more options for NBB. I think this goes back to when I was in school but I made these gluten-free cookie dough bites using... chickpeas YES, I said it... chickpeas (aka garbanzo beans) but trust me - you won't even taste the beans (;

Servings: 16 cookies

  • 1 1/4 cups canned chickpeas (well rinsed and dried) 
  • 1 teaspoon baking powder 
  • pinch of salt 
  • 2 teaspoon vanilla extract 
  • 1/2 cup unsalted, unsweetened peanut butter 
  • 1/8 cup agave syrup 
  • 1/2 cup semi-sweet chocolate chips (or carob chips if you are going vegan
  • Preheat oven to 350 degrees Fahrenheit. Prepare a baking sheet with parchment paper on it. 
  • Combine all ingredients into a food processor except for the chocolate chips. 
  • Once the batter is nice and smooth, fold in the chocolate chips. 
  • Round them into balls and place them on a baking sheet. (I flatten the dough a little once I place them on the baking sheet) 
  • Bake them for about 10 minutes or until the bottom of the cookies are golden brown. 
  • Place them in a large plate and put them in the freezer for about 5-10 minutes until it hardens. 

Cookie "dough" before going into the oven 

You can just eat this as it is and it's just like cookie dough bites!

What's great about this recipe is that it is SO SO easy, less ingredients to worry about, and it tastes amazing! The chickpea not only creates that soft consistency of the cookie but it also blends quite well with the flavor of peanut butter. 

In this recipe, I used Agave syrup as a sweetener. What I like about Agave syrup is a natural alternative to refined sugar (mine comes from a blue agave plant). Agave has 60 calories per Tablespoon compared to sugar, which has about 40 calories per Tablespoon; however because Agave is about 1 1/2 times sweeter than regular sugar, you can use less of it. (1) Meaning that you can achieve similar sweetness for about the same number of calories. Some say that Agave, compared to regular sugar has a relatively low glycemic index (which is a measures the effects of carbohydrates in your blood glucose level). Now, I am not saying that just because of all the information given above, that you can consume an unlimited amount of Agave syrup and not be negatively effected by it. If you over-consume anything, of course you will have negative effects. So please make sure to take control of your health. If you are diabetic or pre-diabetic, please consult your Registered Dietitian or any Health Care Provider to consult about your use of Agave syrup. 

Gluten-free does not necessarily mean that it is healthy but I try to make mine "healthier" than other recipes. Just because it is a "healthier" options, please do not over-consume it because it will lead to weight gain or other health issues. 

With that being said, I hope that you find this recipe tasty and find my information above helpful (^ ^)v
From my kitchen to yours, Happy Baking!


(1) Web MD (n.d.) The Truth About Agave. Retrieved from

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