ChickPea and Chocolate Cookies

by Vashte on August 19, 2013

Recipes ought to be shared, modified, played with and enjoyed! So that is what I love to do! I love to find recipes and pictures of jaw droppingly, naughty foods.. and turn them into real, wholesome, natural healthy foods without all the processed rubbish!  There are natural wholefood choices to replace the non-foods we are taught to use. Once you get the hang of it, you can make virtually anything healthy and delicious!

This recipe was originally a pretty healthy recipe when it was posted on a friend’s facebook page. I will post the original recipe at the close of this post. The website was not linked so cannot reference source.

ChickPea Chocolate Cookies

No Flour – use chickpeas instead

No Oil – there is enough in your almond butter

No White Sugar – I used rice bran syrup instead. Note: cacao nibs are used.

No Gluten

My Recipe:

  • 1+ 1/4 cups drained and patted dry canned chickpeas = 1 x 400gm can
  • 2 teaspoons organic vanilla extract
  • 1/2 Cup natural almond butter. (Any nut butter will work)
  • 1/4 Cup Rice Bran Syrup
  • 1 teaspoon Baking Powder
  • Pinch of Himalayan Salt
  • 1/4 Cup Cacao Nibs
  • 1/4 Cup Chopped Dates

How To Make It Work:

  • Preheat over to 175C.
  • Combine all ingredients in a food processor except cacao nibs and chopped dates. Blend until smooth.
  • Stir in cacao nibs and dates. You want the mixture thick and sticky.
  • Line a baking tray with baking powder. Roll into balls and place on baking paper. Flatten with a fork for the shape you desire your cookies to be.
  • Note: the cookies will not rise – they will stay the same shape you form them. The ingredients are heavy and cannot rise as no flour is used.
  • My first batch was a tad too sticky, so needed longer to bake.
  • Bake for 10-20 minutes.

chickpea chocolate cookies

Best straight out the oven. These cookies have not produced a crispy cookie for me. I have seen others modify this recipe by adding oats to make the mixture thicker. You could try this if you are not gluten free.

They are delicious. High in energy- calories. Just remember they are better than any biscuit you buy from a shop, supermarket or made by someone else- you know exactly what ingredients have been added. You get no artificial sweeteners, or any ingredient your body finds difficult digesting in these cookies. A calorie is not a calorie is not a calorie today. Be aware of that. Choose wholefood over the non-foods sold in most supermarkets and restaurants.

Original name: Peanut Butter Chocolate Chip Cookie Dough Bites.

Too much of a mouthful to say and to eat for me. So I changed it and I changed the ingredients :) I don’t like to eat Peanut Butter. I find it awfully cumbersome to digest. If I eat it for breakfast in the morning, I’m still burping up on my run in the afternoon. Charming. So whenever I come across a recipe which includes it, I just swop it out for any other nut butter. You can make your own easily, or you can buy some great natural butters from the supermarkets and health food stores these days.

The recipe said it contained no oil, which is not entirely true as nuts are mostly oil. So no, you don’t add oil or butter to this recipe as it contains enough already. In fact it could be considered a skill to get this recipe right due to the high oil content of the ingredients. Perspective :)

No white sugar was also a selling point – but be aware that you do add sweetener. What you add is entirely up to you. The original recipe called for honey or agave nectar which converts almost immediately TO sugar in the body… I used Rice Bran Syrup which is not classified as a sugar and has a much lower GI count. It is still a sweetener so don’t kid yourself. Once your sweet taste buds are activated they are activated. Fact. If you are trying to drop fat, I would avoid all sweet stuff completely. Once you have reached your goal weight, yes indeed, you can indulge in treats every now and then :) ( if you are wanting to drop fat you wont be using the quantities of almond butter used in this recipe either. Good fat is good fat but you don’t need a lot of it. )

Chocolate chips are used in the original recipe. If these are not sugar then I am a monkey’s uncle! I used cacao nibs, which are not sweet- rather bitter if you are used to sugar. Once you have kicked the sugar addiction you will find cacao nibs very enjoyable and sweet enough. If you use chocolate chips use dark chocolate. Dark Chocolate is said to be much better than milk or white chocolate.

Chocolate Chickpea Cookies

Original Recipe:

Peanut Butter Chocolate Chip Cookie Dough Bites

1 1/4 cups canned* chickpeas, well-rinsed and patted dry with a paper towel
2 teaspoons vanilla extract
1/2 cup + 2 tablespoons (165 grams) natural peanut butter (can use PB2 from gym to make healthier, check your labels)
1/4 cup (80 grams) honey (agave would be amazing too!)
1 teaspoon baking powder**
a pinch of salt if your peanut butter doesn’t have salt in it
1/2 cup (90 grams) chocolate chips

* My can was a 400 gram can, 240 grams without the water, and I used all but a few tablespoons

** If you need grain-free baking powder, you can use 1 part cream of tartar + 1 part baking soda + 2 parts arrowroot.

Preheat your oven to 350°F / 175°C.

Combine all the ingredients, except for the chocolate chips, 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 and process again until they’re combined.

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

With wet hands, form into 1 1/2″ balls. Place onto a piece of parchment paper. If you want them to look more like normal cookies, press down slightly on the balls. They don’t do much rising. Bake for about 10 minutes.

Yields about fourteen 1 1/2″ cookie dough balls.
*** Don’t even try with regular peanut butter! They’ll come out oily. You MUST use natural peanut butter.





{ 2 comments… read them below or add one }

LeanAlternative September 14, 2013 at 10:00 am

LeanAlternative now has PB2 and is express posted from Sydney if it helps with this recipe!


Vashte September 20, 2013 at 4:31 pm

Thank you for your post- I have allowed it although I have not used this product before. The original recipe called for PB2. I rarely use peanut butter, or use peanut- and personally prefer nut butter over peanuts any day- esp almond butter. However, I thought it fair to show your post, for anyone who would like to try you out :)
Kind Regards- Vashte


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