Grainless Chickpea Chocolate Chip Cookies


I bring to you an awesome guilt-free treat! These cookies can be enjoyed right out of the bowl in the form of dough or baked into a soft, chewy cookie. This recipe doesn’t contain egg, so the raw dough is completely safe to eat (not like its ever stopped you before)! Want to know what make these cookies even better? They are packed FULL of protein. I must admit, I had a couple for breakfast this morning, but they aren’t bad for you sooo no harm, right?! This recipe is gluten free, dairy free, vegan, nut free, soy free and refined sugar free.

Chocolate Chip Cookies Recipe

Yields: 12 cookies

Prep Time: 5 minutes

Cook Time: 15 minutes


  • 1 can chickpeas, drained and rinsed well

  • 1/2 cup almond butter ( or natural peanut butter or sunflower butter)

  • 2 tbsp maple syrup (or honey)

  • 1 tsp vanilla

  • 3 tbsp almond milk (or rice or soy or coconut milk)

  • pinch of salt

  • 1/2 cup cacao nibs (or dark chocolate chips or carob chips)


  1. Preheat oven to 350F. Line a baking sheet with parchment paper.

  2.  In a food processor add chickpeas, almond butter, maple syrup, vanilla, milk and salt. Blend well until completely smooth, then stir in chocolate chips.

  3. Using approx. 1 1/2 tbsp per cookie, form into “cookie” shape with hands and place on baking sheet. Note: You need to form these cookies into the desired shape yourself because the cookies do not flatten or change shape while baking.

  4. Bake cookies for 15 minutes or until the bottoms are golden.

  5. Remove from oven and let cool on baking sheet for 5 minutes before transferring to a wire rack. The cookies store best in the fridge.


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