Chickpea Chocolate Chip Cookies
Who says cookies can’t be delicious and nourishing at the same time? These Healthy Chocolate Chip Cookies are soft, chewy, and naturally sweetened, with a secret ingredient—chickpeas!
By blending chickpeas with peanut butter and honey (or maple syrup), you get a protein-packed cookie dough that’s nutrient-dense, satisfying, and free from refined sugars. They’re perfect for kids, adults, and anyone looking for a better-for-you treat that still satisfies a chocolate chip cookie craving!
Health Chocolate Chip Cookies Recipe
Prep Time: 15 minutes | Cook Time: 12-14 minutes | Serving: 12 cookies
Ingredients
1 (400ml) can chickpeas, drained and rinsed
½ cup smooth peanut butter, unsalted (or almond butter for variation)
½ cup honey or maple syrup
1 teaspoon ground flaxseed (adds fiber & omega-3s)
1 teaspoon vanilla extract
1 cup flour (oat, whole wheat, or almond)
1 teaspoon baking powder
½ teaspoon salt
½ cup dark chocolate chips (or milk chocolate for a sweeter option)
Optional Add-Ins: chopped nuts, cinnamon, shredded coconut
Instructions
Preheat oven to 350°F. Line a baking sheet with parchment paper.
In a food processor or blender, blend the chickpeas, peanut butter, flaxseed, honey/maple syrup, and vanilla until smooth (about 30 seconds.
Transfer mixture to a medium-sized bowl and fold in the flour, baking powder, and salt. Stir with a spatula until well combined.
Gently stir in the chocolate chips.
Scoop dough onto the lined baking sheet, spacing cookies about 1 inch apart. Flatten slightly with the back of a spoon.
Bake for 12-14 minutes, or until cookies are lightly golden and set.
Let cool for a few minutes before enjoying!
Why You’ll Love These Cookies
Soft, Chewy & Delicious – They taste like classic chocolate chip cookies but are packed with fiber, protein, and healthy fats.
More Filling & Blood-Sugar Friendly – The combo of chickpeas, flaxseed, and peanut butter provides sustained energy without a sugar crash.
Gluten-Free & Dairy-Free Options – Use almond flour for a gluten-free version and dairy-free chocolate chips if needed.
Kid-Approved & Picky Eater Friendly – The chickpeas are completely undetectable—you’d never guess they’re in there!
Storage Tips
Room Temperature: Store in an airtight container for up to 3 days.
Fridge: Refrigerate for up to 1 week.
Freezer: Freeze for up to 3 months—just thaw at room temp or warm in the oven for a fresh-baked feel!
Final Thoughts
These Healthy Chickpea Chocolate Chip Cookies prove that you don’t have to sacrifice flavor for nutrition. Whether you’re making a batch for an afternoon snack, lunchbox treat, or meal prep dessert, these cookies will hit the spot without the sugar crash.
Have you ever tried baking with chickpeas? Let me know how these turned out for you!
5-Minute Brain-Boosting Blueberry Smoothie – Fuel Your Mind Fast
Mornings can be chaos—rushing kids out the door or scrambling to focus before a meeting. But what you sip in those five minutes can set your brain up for the day. As a Vancouver-based holistic nutritionist, I’ve spent 13 years navigating plant-based eating, figuring out what powers energy and clarity—especially with ADHD, anxiety, and depression in the mix. That’s why I’m sharing this 5-Minute Brain-Boosting Blueberry Smoothie. It’s fast, packed with nutrients, and made for real life.
Blueberries deliver antioxidants to fight brain fog, spinach sneaks in iron for energy, and flaxseeds add omega-3s for focus. It’s a no-fuss way to start strong, whether you’re in Vancouver or joining me virtually from anywhere. Here’s how to blend it up.
Why This Smoothie Boosts Your Brain
Antioxidants: Blueberries protect brain cells from stress—key for memory and mood.
Energy Lift: Spinach and oats keep you going without the crash, something I’ve leaned on myself.
Focus Support: Flaxseeds bring plant-based omega-3s, linked to better cognition—great for ADHD or busy brains.
It takes five minutes, one blender, and ingredients you can keep stocked (more on that with my pantry makeover service). It’s plant-based, but you can tweak it—dairy yogurt works too. Let’s get to the recipe.
5-Minute Brain-Boosting Blueberry Smoothie Recipe
Prep Time: 5 minutes | Serves: 1 (about 12-16 oz)
Ingredients
1 cup frozen blueberries
1 banana (fresh or frozen)
1 handful fresh spinach (about 1 cup)
1 tablespoon ground flaxseeds
¼ cup rolled oats
1 cup unsweetened almond milk (or any milk)
1/2 cup full-fat greek yoghurt
1 teaspoon nut butter (optional)
Instructions:
Toss all ingredients into a blender.
Blend on high for 30-60 seconds until creamy. If it’s too thick, splash in more milk.
Pour into a glass or jar and drink up—done in five.
Nutrition Note: You’re getting fiber, healthy fats, and antioxidants in every sip—perfect for brain health and steady energy.
Make It Your Own
Protein Boost: Add a scoop of plant-based protein powder or Greek yogurt.
Nutty Twist: Swap flaxseeds for chia seeds or a tablespoon of almond butter.
Kid-Friendly: Skip the spinach (they’ll never know with blueberries’ color) and add extra banana.
Small Moves, Big Impact
I’ve learned over years of plant-based eating that quick wins like this matter. It’s why I help clients stock smart pantries (check my pantry makeover) and find what fits their days. This smoothie’s proof you don’t need hours to eat well—it’s five minutes well spent.
Give it a try and tell me how it lands. You can grab this recipe and more in my Resource Hub. Ready for next steps? Book a session—I’ll help you make nutrition work for you, wherever you’re at.
Chocolate Protein Muffins
Looking for a chocolatey treat that’s packed with protein, fiber, and hidden veggies? These Chocolate Protein Muffins are a household favorite—rich, moist, and naturally sweetened! Whether you need a quick breakfast, a lunchbox addition, or a post-workout snack, these muffins offer a delicious way to nourish your body and brain.
I love these because they satisfy sugar cravings without causing a major blood sugar spike. Plus, they taste just as good as a chocolate cupcake—but with way more nutrients!
Why You'll Love These Muffins
Protein-Packed – Thanks to red lentils and eggs, each muffin provides a boost of protein to keep energy levels stable.
Veggie-Boosted – Shredded zucchini keeps them soft while adding extra nutrients.
Gluten-Free Option – Swap whole wheat flour for oat or almond flour.
Naturally Sweetened – Made with banana and honey or maple syrup instead of refined sugar.
Versatile Serving Options – Enjoy them cold (my favorite!), toasted, or at room temperature.
Chocolate Protein Muffins Recipe
Prep Time: 30 minutes | Servings: 12 muffins
Ingredients
1 cup flour (whole wheat, almond, or oat)
1/2 cup cooked red lentils (or 1 cup canned lentils, drained & rinsed)
3 large eggs
1 medium overripe banana
1/3 cup honey or maple syrup
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/8 cup extra virgin olive oil
1/2 cup unsweetened apple sauce
1 teaspoon vanilla extract
1 teaspoon ground flaxseed
1 cup finely shredded zucchini (squeeze out excess liquid)
1/3 cup dark chocolate chips
Instructions:
Preheat & Prepare – Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners.
Blend Wet Ingredients – In a blender or food processor, combine banana, lentils, eggs, honey, cocoa powder, baking soda, coconut oil, and vanilla extract until smooth.
Mix & Fold – Pour mixture into a large bowl, then gently fold in zucchini, flour, and chocolate chips until just combined.
Bake to Perfection – Divide batter evenly among muffin cups and bake for 20-25 minutes or until a toothpick inserted comes out clean.
Cool & Enjoy – Let muffins cool before devouring!
Health Benefits of These Muffins
Protein & Fiber Power – Lentils provide plant-based protein and fiber, keeping you full longer
Hidden Veggies – Zucchini blends right in for extra vitamins and moisture.
Brain-Boosting Omega-3s – Ground flaxseed supports brain health and digestion.
Storage Tips
Fridge: Store in an airtight container for up to a week.
Freezer-Friendly: Freeze for up to 3 months.