High-Fiber Chickpea Chocolate Chip Cookies

A soft, chocolatey treat with a surprising fiber boost!

Chickpeas in chocolate chip cookies? I know, it might sound a little strange at first! But hear me out. These cookies are soft, chewy, chocolatey, and you really don’t taste the chickpeas! I love recipes like this because they take a familiar treat and add a little something extra to make it more nutrient-dense without compromising the taste!

As a registered dietitian, I’m always looking for simple ways to add more fiber to everyday foods and desserts, and chickpeas are a surprisingly easy way to do it. These cookies provide a little extra fiber and plant-based protein, making them a bit more satisfying than your typical chocolate chip cookie. Chickpeas also have other essential nutrients like folate, iron, magnesium, potassium, and calcium. Protein + fiber is an excellent combination because it is particularly filling and helps support stable blood glucose.

Whether you’re looking for a fun way to use a can of chickpeas or just want to try something new, these are definitely worth a shot! Let me know what you think in the comments :)

Yield: 2 dozen

Total time: 30 minutes

Ingredients:

• 1 15-oz can chickpeas

• 1/2 c creamy peanut butter

• 1/3 c AP flour

• 1/4 c sugar

• 1/4 c honey

• 2 tsp vanilla extract

• 1/2 tsp cinnamon

• 1/2 tsp baking powder

• 1/2 tsp baking soda

• 1/4 tsp salt

• 3/4 c dark chocolate chips

  
  

Directions:

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

   

2. Drain and rinse the chickpeas thoroughly, then gently pat them dry with a paper towel.

3. Add chickpeas to a food processor. Process until smooth. Make sure there are no chunks of chickpeas left!

   

4. Then add all remaining ingredients, except the chocolate chips, to the food processor. Process until the mixture is smooth and well combined.

   

5. Lastly, add in chocolate chips and mix until just combined.

6. Using a 1-tablespoon cookie scoop, portion the dough onto the prepared baking sheet, leaving about 1 inch of space between each cookie.

   

7. Bake for 13-15 minutes. Remove from the oven and let cool. Enjoy!