Chick Pea Chocolate Chip Cookies

These chocolate chip cookies are steps above your average chocolate chip cookie! Jam packed with fiber and plant based protein, you won't get the sugar crash that comes with cookies made from refined flour and added sugar. You don't taste the chick peas, but they do help create a moist dense cookie. I like one of these cookies in the afternoon with tea, they are also hardy enough to take on a hike.
This recipe comes from Reshma Shaw MD.



1 15 ounce can of chickpeas, drained and rinsed
1/2 cup maple syrup
1/2 cup peanut butter (feel free to sub a different nut butter)
1 teaspoon vanilla
1 cup rolled oats
1/2 cup walnuts, chopped
1/2 cup almond flour
1/4 cup chia seeds
1/4 cup hemp seeds
1 to 2 cups chocolate chips or raisins (depending on how chocolatey you want them!)


  1. Preheat the over to 350F.
  2. In a food processor, purée the chickpeas with the maple syrup, peanut butter and vanilla until smooth. Empty the purèe into a medium sized mixing bowl. Without bothering to clean out the food processor, pulse the oats until they are coarse (somewhere between whole oats and oat flour). Add the oats and remaining ingredients to the bowl. Mix until combined.
  3. Using an ice cream scooper, place the dough on a parchment lined baking sheet, making 12 large or roughly 18- 20 smaller cookies. Gently press down to flatten. Bake for 15 to 20 minutes for larger cookies (and 8 to 10 for smaller) until cooked through and slightly golden. I prefer mine on softer side so take them out early. If you leave them in too long, they tend to dry out.