Chickpea chocolate chip cookies

“This is a joke! Those ingredients can’t possibly make that.” I just love a recipe that offers this kind of baffled amusement. These choc-chip cookies contain none of your ordinary cookie ingredients; no flour, no milk, no eggs, no sugar, no butter… So what do they have? A bunch of stuff even the wackiest cook wouldn’t dare experiment with while hoping to see some success by afternoon tea time. But somehow, they work.


This batch was a bit soft because I was lazy and didn’t pat dry the chickpeas after rinsing them. Do it.

I came across this recipe on Recipe Yum. Please check out the original post at their site because they’ve got some great photos.

Below is my reproduced and simplified version of that recipe.


– 400g can of chickpeas

-2 tbsp peanut butter

– 1/4 cup honey

– 2 tsp vanilla essence

– 1 tsp baking powder

– 1/2 cup chocolate chips

Method: Rinse and drain the chickpeas then pat them dry (an important step I ignored the first time around to my own detriment). Place all ingredients except chocolate chips in a food processor and blend until smooth. Stir in chocolate chips. Place spoonfuls of the mixture on greased baking trays. Bake for about 10 minutes in a 175 degree oven.

SO EASY! And kind of healthy-ish.

My second batch turned out pretty great.

My second batch turned out pretty great.


20 responses

  1. I got to taste these and yes they are ‘YUM’…quite an interesting flavour!
    There are certainly more ‘healthyish, tasty’ recipes around these days…Its always fun to try something new. Thanks for introducing me to the website YUM…what great pics, just makes me want to cook or maybe eat!

  2. These bix sound really nice – I must try them!!
    Here’s another funny recipe for you – a friend gave it to me and said she got it at her doctor’s surgery!!!!
    1 cup crunchy peanut butter, 1 cup brown sugar, 1 egg.
    Mix and place spoonsful on greased tray
    Bake 10 mins in moderate oven.

    • Thanks for this! I was actually thinking about that crunchy peanut butter recipe when I tried the chickpea one. It’s another amazing one that you would never expect to actually work – but it does! I will have to try it again.

  3. Wow, I’m so trying this on the weekend, thanks Michelle! I might substitute the choc chips for dried fruit of some sort, shall let you know if it works

  4. Pingback: Loss and gain with chickpea chocolate chip cookies | Cutting Corners

    • I haven’t tried it myself but I bet you could! I’d be slightly worried that 2 tbsp of normal butter would be quite a lot though, it might taste too buttery. Let me know if you try it!

  5. Pingback: In which I fail at baking again | Infinitefreetime

  6. Did you cut the peanut butter down to 2Tbsp from the original 1/2 cup 2 Tbsp on purpose? Or was it a miscopy? Just curious since your updated post shows the Tupperware left overs…,wonder if the original recipe is better.

  7. Pingback: Black bean chocolate fudge and brownies | Cutting Corners

  8. Pingback: Chickpea Chocolate Chip Cookies | My Pretty Brown Blog

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