Gluten Free Chickpea Cookie dough
Prep time
Total time
Chickpea cookie dough bites; these little bites are grain free, gluten free, & do not use any butter or flour!
Serves: 24
  • 1 (15 oz) can chickpeas (garbanzo beans), drained and rinsed
  • 1 teaspoon vanilla extract
  • ½ cup + 2 tablespoons natural peanut butter (can also substitute with almond or other nut butters)
  • ¼ cup honey (may also use agave or maple syrup)
  • Pinch of salt
  • ½ cup mini chocolate chips
  1. Drain and thoroughly rinse chickpeas. Place chickpeas, vanilla, peanut butter and honey in a food processor and blend until completely smooth.
  2. Using a spatula, scrape mixture into a medium sized bowl and place mixture in the freezer until somewhat firm, about 20 minutes.
  3. Roll mixture into 1″ balls and place on a baking sheet lined with wax or parchment paper.
  4. Place back in the freezer to chill for approximately 30 minutes.
  5. Melt Chocolate CANDIQUIK in Tray according to package directions.
  6. Using a spoon, dip each ball into chocolate coating and place on wax paper to set; sprinkle if desired.
*These cookie dough bites are very soft. I found it easiest to dip these by placing the ball on a fork, lowering them into the coating and using a spoon to pour the coating over the ball.

*Store in an airtight container (best in the refrigerator) for up to 5 days.
Recipe by Miss CANDIQUIK at