Peanut Butter Cookies

I know I already have a recipe for peanut butter cookies on my blog, but I found this one on Pinterest and it looked interesting. I love Pinterest, don’t you?  I could waste so many hours looking at recipes. These peanut butter cookies are soft and delicious thanks to a secret ingredient.  The original recipe came from, and I saw it on website. These cookies look naughty, but they are not as unhealthy as you would think.  I thought this recipe was so good, I wanted to share it with you all.

PB Cookies FG 10 sharp watermark

These are grain free and they are really easy to make.  My husband had like 5 of them when they first came out of the oven.  I had to stop him so I had some to photograph!

If you are a visual person, check out the quick video below.  It shows how easy these are to make.

So here is the recipe.

Peanut Butter Cookies

Peanut Butter Cookies

Peanut Butter Cookies

Prep Time 15 min Cook Time 15 min Serves 15 cookies     adjust servings



  1. Preheat oven to 350°F.
  2. Combine all the ingredients, except for the chocolate chips, in a food processor and pulse until very smooth.
  3. Fold in the chocolate chips.
  4. Roll the dough into balls. The mixture will be very thick and sticky.
  5. Drop cookies onto a lined baking sheet.
  6. Bake for about 12-15 minutes.


Recipe Notes

I got about 15 cookies. Please do not let the beans in this recipe turn you away. I promise you cannot even taste them in here. These are good!

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137 thoughts to “Peanut Butter Cookies”

  1. Since I don't have chickpeas right now, do you think I could replace with one or a combination of oat flour, spelt flour or WW flour?
      1. I just made these with oat flour instead of the chickpeas (I also omitted the chocolate chips since I didn't have any on hand). They are so yummy! My son is happy there is a cookie he can now have :)
  2. WOW! I substituted peanut butter for fresh, homemade cashew macadamia nut butter and these are great! My poor little NutriBullet struggled with the chickpeas, so no skipping on the food processor. I made one batch exactly like your recipe above (except for the cashew replacement), and the next batch I added oats. Delicious! Thank you for sharing.
  3. Melissa, Just made these! Mine turned out kind of like peanut butter fudge cookies -- is that the consistency yours were? Super yummy,neither way. For those adding oats -- when do you add them, how much do you add and what did it do to the cookies? Thanks!
    1. You can try, but the consistency would be chunky. The blending in the food processor allows the beans to get plenty smooth. If you try by hand mixing, please report the results!
      1. Quick and easy, I got 20 soft and chewy butterball size cookies. Without chocolate chips they were not sweet enough for my husband and 12 year old however my older health conscious son and I liked them. I do not have a food processor so I hand mixed and smashed those little peas with a wooden spoon. Next time I will attempt smashing peas with the honey before adding the peanut butter, perhaps it will be easier to see if I got them all. Without a processor the texture was not as smooth as it could have been, the end consistency had a few chewy chickpea skins which did not bother me. I will make them again.
        1. My doctor told me that agave nectar (I use organic), is better than honey or maple syrup since it is digested at a slower rate. It is the same concept as the dream field pasta in which the carbs are digested slower than regular pasta. I have found that I don't get the sugar spikes with agave nectar that occurs with other sweetenrs.
          1. I have heard conflicting evidence about that. I do know that coconut sugar is very low glycemic and does not make your sugar spike. Maybe you can ask your doctor about it as well?
          2. Dreamfields pasta and its claim to have slower absorption and less blood sugar spikes has been debunked....a class action lawsuit actually exists against them. And agave nectar is far worse for you then any other sweetener (maple or honey) due to the high level of fructose.
    1. You need to soak them in water overnight. Then drain and boil them in new water the next morning. It should take about 30 minutes or so to soften them. Out of all the beans, chickpeas take the longest.
      1. I am useless at cooking beans on the stovetop, so I use the crockpot. Pick over and rinse the chickpeas, add about six cups of water (or enough to cover well), and cook on low for 6-8 hours or overnight. They will be really easy to mash at that point. :)
  4. What timing! I am having a party this weekend and am trying to have all healthy options...homemade hummus, homemade guacamole, etc. I needed a sweet and now I have the perfect recipe! Thank you!
    1. You are so welcome! I am sure they will be a hit at your party. No one will ever guess the secret ingredient. :)
    1. Wait until they cool completely before storing. You can also scatter some rice at the bottom of the container. The rice will help absorb the moisture.
      1. I am so grateful for that idea-I have a large dog who countertop surfs when we leave the house and we inevitably have to leave after baking cookies, I had not thought of rice! Good idea!
  5. These look amazing! Thank you for the recipe!! I do not have a sweet tooth and have just recently baking sweets for the family, so forgive me if I am asking about very obvious things- 1. Do you use any specific brand of choc ? Would any organic choc do? 2. If I do not have honey on hand right now, do you think I could use dates instead? Thanks for all you do!
    1. This is an old question now, but I thought you might still be interested to know that if you soak dates in warm water, then blend them with some of that water, the resulting goop is a great replacement for maple syrup or honey in baked good recipes.

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