Gluten Free Cookies!

Don’t Snub These Until You’ve Tried Them!

Here’s what I am about to make this afternoon.  I made a double batch of these soft cookies for my girlfriend’s birthday last weekend.  Now I’m going to make some to send in to Leichter Chiropractic office to share samples with Alan Leichter’s patients and staff.

I bought one of those big institutional-sized cans of garbanzo beans and portioned it out into freezer bags for double batches of these cookies. (It made 4 double batches!)  All I have to do is thaw them for the recipe when I’m ready. I’m ready now for the peanut butter chocolate combo.

That it’s guilt free is a nice little bonus!


This cookie has NO FLOUR, NO OIL, NO WHITE SUGAR. It is sweetened with honey or agave, loaded with peanut butter and even has chocolate chips and walnuts optional.


1 1/4 c canned* chickpeas, well-rinsed and patted dry with a paper towel *
2 tsp vanilla (optional)
2/3 cup natural peanut butter
1/2 cup honey or agave
1 tsp baking soda
Pinch of salt
1/2 cup chocolate chips (walnuts, slivered almonds)


1. Directions:
2. Preheat your oven to 350
3. Put chickpeas in a food processor and process until very smooth. Make sure to scrape the sides and the top to get the little chunks of chickpeas, add honey and process again, add peanut butter and baking soda and process until they’re combined. Pour into a bowl that you can stir the choc chips in.
4. Drop by spoon full on a piece of parchment paper. You may want to press down a bit, bake 10 to 12 minutes. Makes about 24 cookies. The cookies are quite soft and I refrigerate them
5. You must use natural peanut butter not regular peanut butter. I also made them with almond butter and thought they were good, however they will be a little darker. I have used the walnuts and slivered almonds.