Chocolate Chip Chickpea Cookies

Who doesn’t love chocolate chip cookies? Now you can enjoy them, and give them to your kids, knowing they are eating beans!!!! Thank you to Meghan for this recipe. I don’t know where she got it, but it is a winner! I buy the best quality chocolate chips I can find. Foley’s are made with raw cane sugar. Possibly you want to look for grain sweetened, or gluten-free chocolate chips. Maybe you are very ambitious and want to make your own chocolate chips. The recipe follows the cookie recipe, and ensures no sugar, no additives, and wonderful healthy ingredients.

These make an excellent lunch box treat. The bonus is the bean compliments whatever grain is in the lunch for a high quality protein. For peanut and nut free school lunches, experiment with using pumpkin, sunflower, or hemp seed butter. Please let me know if this works…..

Chocolate Chip Chickpea Cookies

1 1/2 cups cooked chickpeas (garbanzo beans) (I prefer to use my own frozen organic beans – no additives)
2 tsp. organic vanilla
1/2 cup organic peanut butter
1/4 cup honey
1 tsp. baking powder
pinch of unrefined sea salt
1/2 cup chocolate chips (dark chocolate; gluten-free; carob, sugar-free; homemade – your choice)

1. Preheat oven to 350 degrees fahrenheit.
2. In a food processor, place dried chickpeas (use a cloth or paper towel), vanilla, peanut butter, honey, baking powder and salt.
3. Process until mixture forms a ball, scraping sides periodically, to ensure beans are well pulverized.
4. Place ball on a plate, flatten, add chocolate chips, and knead lightly to combine. If mixture is a bit runny, use a fork to combine.
5. With wet hands, make 1 1/2″ balls and place them on parchment paper. Makes about 20 – 25 balls. Press slightly to flatten.
6. Bake 15 to 20 minutes or until bottom is slightly browned.
7. Cool in pan on wire rack.

Try and have some left over to freeze for the kid’s lunches!

Homemade Chocolate Chips

These are a little more work to mix into the dough, but well worth the effort.

This recipe comes from Stacey Tress, via the Wholife magazine. I switched the cocoa to raw cacao to increase the nutrition.

1 cup coconut oil

½ cup raw cacao

½ cup honey

1. Heat the above ingredients in a saucepan and mix until smooth.

2. Line a baking sheet with parchment paper and pour mixture on paper, being careful to make the layer very thin. ( a thick layer means the honey settles to the bottom)

3. Freeze.

4. Once the mixture has hardened a few hours, remove from freezer and chop it up to the size you would like.

5. Keep these in a covered container in the freezer for later use.

Paulette Millis
Author, Speaker & Registered Nutritional Consultant
www.EatAwayIllness.com

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6 Responses to Chocolate Chip Chickpea Cookies

  1. S&D Bakker says:

    Hi Paulette

    I HAVE to try this recipe, I also want to try to make my own chocolate chips, so I want to know where you get your raw cacao?

    Honey in both recipes, like to see and considering putting on my honey pails!!!!

    have a great day! Solange

    • Paulette Millis says:

      Raw cacao is now in most health food stores. Also available through Real Raw Foods.com and Kai Hicks Superfoods.

  2. Vanessa MacCormick says:

    Hi there, When you say dried chickpeas, do you mean dehydrated or dried with paper towel? Thanks Vanessa

  3. Lindsay Closson says:

    These are super yummy! Thanks!

    Sent from my iPhone

  4. I know where she got the recipe! It’s one of mine. 🙂 Would you mind adding a link to the source, which you can find here: http://www.texanerin.com/2012/04/grain-free-peanut-butter-chocolate-chip-cookie-dough-bites.html

    Thanks a bunch! 🙂

    And I tried finding your email address under the About section but couldn’t find it. Feel free to delete this comment!

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