Chickpea Cookies

  • recipe image cover





When Sylvia introduced us to these cookies we were in heaven. Our search for healthy sweet treats ended right there and it became our official workshop cookie. Beware you can eat the whole batch of cookies in one day if you are a sweet monger like me.


  1. Preheat oven to 350 degrees F.  We use  silicon 8×8 inch pan. If you are using a baking pan, line it with parchment paper.
  2. In a food processor, add all ingredients except chocolate chips and process until batter is smooth. Fold in 1/4 cup of chocolate chips.
  3. Spread batter evenly in the pan. Sprinkle remaining chocolate chips on top.
  4. Bake for 25-35 minutes or until toothpick comes out clean and edges are a tiny bit brown. The batter may look underdone, but you don’t want them to dry out.
  5. Cool pan for 15-20 minutes on wire rack. Cut them into 16 squares.


2 cups cooked chickpeas or (19 oz can rinsed and drained),
1/2 cup almond butter/or any nut butter (optional)
1/3 cup pure maple syrup or honey or agave
1 Tbs vanilla extract
1/4 tsp baking powder
1/4 tsp baking soda
1/3 cup dairy free chocolate chips