50 responses

  1. Kellie@foodtoglow
    February 10, 2013

    LOVE the idea of these! I was expecting a gluten-free grain, but no, chickpeas! As a sensitive soul I would probably use aduki beans (& lose the pretty pale colour) but other than that I would make as you describe. I bet your family loved these. Beautiful ingredients image too

  2. Gina (The Candid RD)
    February 11, 2013

    Oh my heavens!! These cookies sound fabulous! Now all I need is a glass of wine with these cookies and I’ll have all my heart-healthy foods in one sitting 😉

  3. Karin Anderson (Karin’s Bäckerei)
    February 11, 2013

    Though I have no problem with gluten myself, I love dark chocolate, nuts and good cookies, and these look delicious!

  4. Dorothy @ Crazy for Crust
    February 11, 2013

    Okay, I must try these cookies! They are so pretty, and I love sneaking things into dessert. :)

  5. Lauren Slayton
    February 11, 2013

    EA will you be my Valentine? I was told to bring cookies to a friend’s house this weekend, these may be my cookie. Done.

  6. christine
    February 11, 2013

    Well, I often use garbanzo flour in my baking, but I’ve never used the whole beans before – must try it – not influenced in the slightest by the presence of chocolate in the recipe:) …….. well, okay, maybe a little:-)

  7. Ricki
    February 11, 2013

    These look amazing! I love using beans in sweet dishes. I have a cookie dough snack that I make that reminds me very much of this recipe and a chocolate bean butter that is heavenly on rice cakes. Now can’t wait to try these cookies, too! Pinned. :)

  8. Kiersten @ Oh My Veggies
    February 11, 2013

    Okay, I am SO going to make these. I’m not gluten-free, so a lot of GF baked goods have flours that I don’t have on hand. But this? This I can totally do!

  9. Kapu
    February 11, 2013

    Would be able to give the cal/fat/carbs/sugar count for the cookies? Looks yummy.

    • The Spicy RD
      February 13, 2013

      Hi Kapu! 160 calories, 11 g fat {mostly monounsaturated}, 7 g sugar {I didn’t write down total carbs}, 3 g protein, and 3 g fiber. Hope that helps :-)

  10. raechel @the rebel grrrl kitchen
    February 11, 2013

    Oh my gosh, these sound AMAZING. I am absolutely going to make them! Yum!

  11. Jean
    February 12, 2013

    I plan to make these TODAY! WOW! they sound and look delicious. Can you suggest a sweetner other than the maple syrup or sugar. I usually cook with xylitol, splenda, erythirol, stevia. Thank you for your hard work in the “kitchen”. This will be a first for me with garbanzo beans.

    • EA
      February 12, 2013

      Hi Jean-thanks so much! I don’t bake much with alternative sweeteners, but I think erythritol might work out well in the recipe. If you do try it out, I’d love to know how they turn out!

  12. Maggie
    February 12, 2013

    Oh my! These looks soooo yummy and I love that you used chick peas! If you’re using dried ones, do you need to cook them as well?

    • EA
      February 12, 2013

      Thanks so much Maggie! And, yes, you could definitely use dried beans, but definitely make sure to soak them first. Funny story…a friend tried my recipe for fried rice, and didn’t realize she had to cook the rice first-came out pretty crunchy :-). Enjoy!

  13. Erin @ Texanerin Baking
    February 12, 2013

    These look SO good! I definitely want to try these out. I don’t normally like pecans (wait, we don’t even have pecans where I live – switch that to walnuts!) but I do love a good walnut butter cookie. I’m happy that the peanut butter version inspired you. :) Thanks for linking to the recipe!

    • The Spicy RD
      February 13, 2013

      Thanks so much for the delicious inspiration Erin!!!!

  14. Shirley @ gfe & All Gluten-Free Desserts
    February 13, 2013

    Those cookies look phenomenal! And I have all the ingredients. :-) I love incorporating chickpeas in sweets for that great protein boost. Thanks to you both!


  15. The Spicy RD
    February 13, 2013

    Thanks so much everyone for all your kind comments!!! If you make the cookies, I’d love to know how you like them :-)

  16. Cara
    February 13, 2013

    I might not make it to the baked cookie stage, the dough does sound pretty awesome :) But that chewy bite looks like it might be worth waiting, yum! Thank you so much for participating!

  17. amy @ fearless homemaker
    February 14, 2013

    Oh wow, these sound just amazing and I love how good they are for you! What a perfect Valentine’s Day snack … wish I had a few on hand right now! =)

    February 15, 2013

    This is just what my heart would have demanded for Valentine’s day ;o) Thanks.

    Flavourful wishes,

  19. Tammy
    February 18, 2013

    These just came out of the oven and are delicious! Can you really go wrong with dark chocolate? The texture is chewy, does that sound right?

  20. Virginia
    April 15, 2013

    I’ve made these twice – they are amazing!! Love the simple recipe and they are so good. I want to get away from canned stuff, and I read you said soak them first if you buy the dried bagged chick peas, how long, overnight? And if you soak them you don’t have to cook them? Thanks, I’ve never used dried chickpeas before and all other dried beans I’ve cooked after I soaked.

    • The Spicy RD
      April 17, 2013

      Hi Virginia~Thanks so much for letting me know how much you have enjoyed this recipe. I always love hearing feedback :-) In regards to using dried chickpeas, I recommend the “quick soak” method which I explain in this post here: http://www.eastewart.com/recipes-and-nutrition/tooting-my-own-horn-my-bean-homework-is-completed/ This method has worked really well for me, and it takes less than 1 1/2 hours. Give it a try and let me know how it turns out!

      • Virginia
        September 17, 2014

        I finally made these using dried chickpeas that I quick soaked – it did not turn out the same. I made the mistake of measuring my chickpeas before I soaked them, so that was some of my problem. But I estimated my scant 1-1/2 cups dry was about 2 cups of the soaked ones. But they dough was so dry, I added some more maple syrup, maybe about a TBS and almond milk, no idea how much, maybe around 1/4 cup. I’m sure some of this has to do with the fact that my measurements were off, but the quick soaked beans were not as soft as canned beans I’ve used before, so I’ll be sticking with canned from now on.

      • The Spicy RD
        September 17, 2014

        So glad you shared your experience making these with quick soaked dry beans Virginia! Too bad it didn’t turn out as good as the canned bean version though. Although I have used the quick soak method with success w/ some beans, I guess it doesn’t work with all beans-good to know!

      • Virginia
        September 17, 2014

        I finally made these again using dried chickpeas with the quick soak method, it did not work out for me :( My first problem was measuring the dried beans instead of after they were soaked. I estimated my scant 1-1/2 cups dried were about 2 cups soaked, because of course I had already dumped them into the food processor with all the waiting ingredients. So I upped the rest of the ingredients to be a double recipe instead of one and a half and the dough was really dry. I added about a TBS more maple syrup and almond milk, maybe about 1/4 cup. They turned out okay, but not as sweet as the last few times. I think I’ll stick to canned from now on. And for anyone else who uses dried, but sure to measure after the soak.

  21. Joule Thomson
    April 26, 2013

    I did try making these but i didnt use the cup of raw pecans. I used 2 cups of garbanzo beans and the ground flax. I also didnt use the qtr. cup of maple syrup… instead i used a tablespoon and then i added some stevia for sweetner.
    I added extra vanilla extract and a dash of vanilla soy milk to get the food processor going.
    instead of folding in alot of nuts and chocolate chips …i put just a few on each cookie and topped them with a small piece of pecan.

    i know this sounds like it takes away from the recipe but believe me…. for me…it came out GREAT ! I made the cookies VERY small… just one bite and not alot of calories.

    my goal is always healthy with as few calories as i can get away with…. and still have it taste good.
    but thats just my preference. you may find it blah…. but to me it was wonderful.
    and made even MORE so because i could have a few cookies instead of just one.

    that dough is fabulous ! I had a terrible time trying to keep from eating it. lol
    next time…. i am going to make these as NO bake cookies.

    thanks for the recipe.

    • The Spicy RD
      May 30, 2013

      Hi Joule-your most welcome! And, thanks so much for sharing your substitutions-sounds delicious too :-)

  22. Usha
    May 29, 2013

    My son is allergic to garbanzo beans..what can I substitute so I can still keep it gluten free? Also, can I use Agave nectar instead of Maple syrup?

    • The Spicy RD
      May 30, 2013

      Hi Usha! Thanks for your question. If your son is ok with other beans,you could try white navy beans. If he has problems with all beans, you could use brown rice flour-not sure of the exact amount, but you could definitely experiment. If you do, I’d love to hear back from you about how they turn out :-) And, yes, agave nectar instead of maple syrup should work fine.

  23. Usha Prasadh
    July 26, 2013

    Tried making this with Navy beans as suggested and I was pretty pleased at how the cookie came out..I used the 100% dark chocolate unsweetened baking chips and that made it too bitter. Will have to use a different chocolate next time, but overall a good experiment!

    • The Spicy RD
      July 27, 2013

      Thanks so much for sharing your experience making the cookies Usha, and so glad you enjoyed them!

  24. Vegetarian Gastronomy
    March 2, 2014

    Awesome recipe!! I’ve made 3 batches of these cookies in the past two weeks and they are all almost gone! This is the first time i’ve used beans in a sweet dish and i’m already a huge fan! They were extremely easy and quick to make (my 3 yr old even helped me). And my kids loved the cookies…i have no problem saying YES to them eating these chocolate chip cookies. I took a batch home to my brother, who has Celiac, and he even loved them!

    The only change I made was to add both pecans and hazelnuts, mainly because I love the taste of hazelnuts and chocolate! =)

    Thanks again!

    • The Spicy RD
      March 2, 2014

      So glad you enjoyed the cookies, and thank for letting me know-I love getting feedback! I think your idea to use pecans and hazelnuts is brilliant & love that your 3 yo old helped you too :-)

  25. Adrienne @ Whole New Mom
    April 8, 2014

    Hey there. The photos here are broken. – Just an fyi :).

  26. Jessica @ Nutritioulicious
    July 1, 2014

    O.M.G. I want to eat these right now!!!! YUM!

  27. ce site
    October 23, 2014

    Hurrah! At last I got a web site from where I can actually take valuable information concerning my study and knowledge.

  28. Jessica @ Nutritioulicious
    February 21, 2015

    These look amazing! Yum!!

  29. Beth
    February 22, 2015

    These were so good! I subbed chia seeds for the flax seeds because that’s what I had. I also added a banana and some pumpkin pie spice and omitted the chocolate (because…that’s what I had). They were moister due to the banana and so I dropped spoonfuls instead of rolling into balls. Will definitely go back to this recipe. I might try grated carrots next time instead of banana.

    • The Spicy RD
      February 23, 2015

      Thanks so much for stopping by Beth! I always love getting feedback on my recipes, and all of your substitutions sound delicious! I’ll have to try it your way the next time I make them :-) Cheers!

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