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!
Veggie-Packed Mac & Cheese – A Nutritious Twist on a Classic
Mac & cheese is the ultimate comfort food, but this veggie-packed version sneaks in extra fiber, vitamins, and protein while staying ultra-creamy and cheesy. With hidden cauliflower, sweet potato, and carrots, even picky eaters won’t notice the extra nutrition.
This recipe is kid-approved, easy to make, and customizable—use your favorite pasta and add extra veggies like peas or broccoli for an added boost.
Why You’ll Love This Recipe
Creamy & Cheesy: Just like traditional mac & cheese but with extra nutrients.
Picky-Eater Friendly: Hidden veggies blend perfectly into the sauce.
More Fiber & Protein: Use chickpea, whole wheat, or brown rice pasta for added benefits.
Meal Prep Friendly: Make extra sauce and freeze for an easy weeknight dinner.
Veggie-Packed Mac & Cheese Recipe
Prep Time: 15 minutes| Cook Time: 15 minutes| Serving: 8
Ingredients
1 cup cauliflower florets
½ cup sweet potato, peeled and cubed
½ cup carrot, peeled and chopped
1½ cups milk (dairy or unsweetened plant-based)
2 cups grated extra sharp cheddar cheese
3 tablespoons butter
1 tbsp nutritional yeast (optional, for extra cheesy flavor)
1 teaspoon salt
1 teaspoon garlic powder & onion powder (optional)
16 ounces pasta (chickpea, whole wheat, or brown rice)
Optional: ½ cup frozen peas or finely chopped broccoli for extra veggies
Directions
Boil the vegetables: Bring a large pot of water to a boil. Add the cauliflower, sweet potato, and carrot. Cook for 10 minutes or until fork-tender. Use a slotted spoon to transfer veggies to a blender.
Make the sauce: Add milk, cheese, butter, salt, and garlic powder (if using) to the blender with the veggies. Blend until completely smooth and creamy.
Cook the pasta: Bring the water back to a boil. Cook the pasta according to package directions. Drain and return to the pot.
Combine & serve: Pour the cheese sauce over the pasta, stirring well to coat. Adjust seasoning if needed. Serve warm!
Optional: Stir in peas or finely chopped broccoli for extra nutrients.
Health Benefits
Hidden Veggies: Cauliflower, sweet potato, and carrots add fiber, vitamins A & C, and antioxidants.
Better Pasta Choices: Chickpea, whole wheat, or brown rice pasta add protein and fiber for sustained energy.
Storage Tips
Refrigerate leftovers in an airtight container for up to 3 days. Add a splash of milk when reheating to restore creaminess.
Freeze Extra Sauce in silicone trays or freezer-safe bags for up to 3 months. Thaw overnight in the fridge or reheat with extra milk for the best texture.
Make It Your Own!
Boost the Protein: Add shredded chicken, ground turkey, or tofu crumbles.
More Hidden Veggies: Add blended pumpkin or butternut squash to the sauce.
Dairy-Free Option: Use plant-based cheese, butter, and milk for a vegan version.
This veggie-packed mac & cheese proves that comfort food can be both delicious and nutritious! Try it for your next family meal and let me know what you think. Would you add any extra veggies? Let’s chat in the comments! 😊