Chocolate Chick Cookies

My friend Jolene recently linked to a healthy cookie recipe on Facebook- she said it was not to be missed, and she was definitely spot-on.  The great thing about these little “chocolate chick cookies” is that they are high in protein from the chick peas, and also contain the good type of fat that your body needs (from the peanut butter).

Chocolate Chick Cookies

Hot outta the oven – at their most delicious stage

The first time I made them I just did a test run with a single recipe to see what all the rage was about, and decided everyone was right- they’re amazing.

However, they were also a bit of a pain in the butt to make since the peanut butter and honey got a little crazy, so the next time I decided to go big or go home.

Since I’m having a baby in a couple weeks and probably won’t be in the baking spirit for a while afterwards, I made 5 times the recipe last weekend and froze most of them.  They thaw out really quickly if you just leave them out on the counter for a few minutes… no need to microwave them or anything.

Anyways, without further ado, here’s the recipe:

Ingredients:

1 1/4 cups chickpeas, drained and rinsed (=1 can =420g)

2 teaspoons vanilla extract

1/2 cup natural peanut butter

1/2 teaspoon salt

1/4 cup natural honey

1 teaspoon baking powder

1/2 cup dark chocolate chips (leave these out if you really want them to be sugar-free)

1/4 cup chopped walnuts (optional, but I’ve tried them with and without, and they’re definitely better with)

 

Directions:

Preheat oven to 350°F / 177 C

Cover your baking pans with baking paper.

1. In a food processor, or using a hand blender like the Bamix, combine all the ingredients (except for the chocolate chips and walnuts) and process until very smooth.

Tip: heat the peanut butter and honey a bit in the microwave to make them easier to measure and pour, but not too hot or else the dough is too runny and the chocolate chips melt when you add them   🙁

2. Stir in the chocolate chips and nuts

3. Use two spoons to plop the dough into 1-2 inch drops on the baking paper

4. Bake for about 12-15 minutes. They are soooo amazingly delicious when the chocolate is still warm!

 

-makes 15 cookies

-store in the fridge

 

ps- original recipe is from Bethany Jane’s blog, although I’ve changed a few things around 🙂 Thanks, Bethany.

 

2 Responses to Chocolate Chick Cookies

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  • Emily Dick says:

    I have made these cookies a number of times now, and they are sooooo amazingly good! I have experimented a bunch, and have some ideas to make them even more delicious (in my opinion :))
    I always double the recipe, so I add (to the doubled recipe) 1/2c. almond milk during step 1 while blending everything together (this obviously makes it more runny)
    Then, in step 2, I add 1 1/2c quick-cooking oats, 1/2c. unsweetened shredded coconut, and 1c. craisins.
    I find the extra ingredients give the cookie more oomph!
    The cooking time I’ve found is a bit longer (maybe because of the added liquid?) Just keep an eye on them.
    These are so so so good…. whenever I feed these to people they first: think they’re amazing. And second: can’t believe they’re healthy and made with chickpeas!
    Def a winner of a cookie 🙂

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