Go Back

Healthy Chocolate Chip Cookies with Chickpeas

Adapted from Ariel Bari
Servings 16 cookies
Author נטלי


For the cookies:

  • 170 grams cooked chickpeas can be strained out of a can or frozen and thawed
  • 30 grams natural peanut butter
  • 50 grams dark brown sugar
  • ½ tsp. salt
  • ½ tsp. baking powder
  • ½ tsp. baking soda
  • 150 grams dark chocolate 70% cocoa solids coarsely chopped


  1. Preheat the oven to 170 Celsius degrees, and arrange baking paper on a baking tray.
  2. In a large bowl, place chickpeas, peanut butter, sugar and salt, and grind in a food processor or a stick blender until smooth.
  3. Add baking powder, baking soda and about 100 grams of chopped chocolate and mix with a spatula only until soft dough is obtained.
  4. Using wet hands, create small balls of cookies and place in intervals on pan.
  5. Sprinkle with some more chopped chocolate on the top of the cookies and flatten them slightly with your hands.
  6. Bake the cookies for 13-15 minutes or until golden and set on the sides, but still slightly soft in the center.
  7. Cool completely and serve.

Recipe Notes

  • Keep the cookies in a sealed container in the refrigerator for up to 5 days, but it is recommended to serve them at room temperature.
  • You can use dark chocolate, milk or white to your personal taste.
  • You can also use chocolate chips of any kind. If desired, add chopped nuts to the dough.
  • Instead of peanut butter, you can use tahini or almond butter. Flavors will vary accordingly.