Chickpea Chocolate Chip Cookies

This recipe was inspired by Nadia Lim's version, altered a few ingredients and they turned out successful. They do crumble more then normal cookies but I still think they tasted great! Gluten & Dairy Free as well as Vegan Friendly (swap the honey for maple syrup).

Ingredients (makes approx 10-12)

  • 1 can of chickpeas, rinsed and drained (400g)

  • 3 tbsp almond meal (or another four alternative

  • 1 tbsp coconut oil

  • 1/2 cup peanut butter

  • 1/3 cup honey

  • 1 tsp baking powder

  • 100g dark chocolate chips


  1. Preheat oven to 180 degrees and line a baking tray with baking paper

  2. Drain and rinse chickpeas then pat dry with some paper towels. Place all ingredients in the food processor (except the chocolate chips) and blitz until all are combined.

  3. Add in dark chocolate chips and pulse briefly to distribute throughout mixture.

  4. Roll heaped tbsp of cookie dough into balls (use wet hands) and place on prepared tray. Flatten slightly with the back of a fork.

  5. Bake for 12-14 minutes until lightly golden. Remove from oven an leave to cool.

  6. Enjoy with a cup of tea or keep stored in air tight container for up to a week.

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