Chocolate Chip Chickpea Cookies

These bad boys mean business. Once upon a time when I was putting in a lot of miles for racing and still nursing a baby…I’d pack these with brewers yeast…ahhh the good ol’ days.

Then these little guys were amazing for my girls to eat. They’re packed with good hearty nutrients. Curbs the sweet-tooth and acts as a perfect, somewhat low carb cookie. I suppose I don’t have any guilt when I eat about four in a row.  It’s definitely been awhile since I’ve had them, but I’m ready to give them a new go round’ and see what I think. I’m needing something to offer a little sweet, packed with that nutrition.


1 1/4 cans chickpeas (garbanzo beans), well rinsed and patted dry with towel

2 tsp vanilla extract

1/2 cup almond better (or peanut butter or sunbutter)

1/4 maple syrup or some prefer honey

pinch Himalayan salt

1/4 cup mini chocolate chips or 1/2 of the regular chips (I prefer the darkest I can or caocao nibs)

1 tsp baking soda


1.Preheat your oven to 350 degrees. Combine all the ingredients except for the chocolate chips, in a food processor and blend until very smooth. Make sure to scrape the sides and the top to get the little chunks of chickpeas until fully blended.

2. Put in the chocolate chips and stir if you can, or pulse it once or twice. The mixture will be thick and sticky.

3. With wet hands, form into 1 1/2″ balls. Place onto parchment or wax paper. I like them just straight on the baking sheet. If you want them to look like normal cookies, press down slightly on the balls…they don’t do much rising.

4. Bake for about 10 minutes. The dough balls will be soft when you take them out of the oven. They will not set like normal cookies.

5. Store in an airtight container (for maybe up to a week or they will mold) I suggest the fridge after a few days.

TIPS: Don’t use regular peanut butter, they’ll come out oily!


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