Chocolate Chip Cookies


Growing up in Arizona has lead me to thrive on sunshine and crisp, dry air. There is something so therapeutic about the feeling of sun on your skin. Living in Northern Texas, the sky isn’t always clear and the sun doesn’t always shine. This was one of those weeks. As soon as the rain would stop, Everett and I would head outside for a walk to get some fresh air and stay out until it would start drizzling again. Indoor activities such as story time, going to the gym, chores, and baking, were all part of our weekly routine.


When the sun doesn’t shine, sometimes a little cheering up comes in the form of homemade cookies. A while back, I was looking for a wheat free, dairy free recipe for chocolate chip cookies and I stumbled upon one that used chickpeas as the base. Yes, chickpeas. Sounds weird yet intriguing, right? After some thought and trying to distract myself from the fact that I was about to put chickpeas in a cookie, I decided to give it a go. It turns out that they are soft and gooey and hearty with just the perfect amount of sweetness. Not to mention the cookie dough is amazing as well and since it doesn’t have eggs, you can eat it raw. {Insert fat kid status here.}


Refined grains are swapped with chickpeas and peanut butter, which contain folate and magnesium, respectively. Honey, which has antibacterial and antifungal properties, is substituted for refined sugar. Even though they may be healthier than traditional chocolate chip cookies, a cookie is still a cookie. Ryan always likes to joke and say, “They’re wheat free and dairy free so you can eat as many as you want, right?!”. If only.


Chickpea Chocolate Chip Cookies

1 can chickpeas, rinsed and drained

2 teaspoons pure vanilla extract

1/2 cup + 2 tablespoons natural peanut butter

1/4 cup honey

1 teaspoon baking powder

1/2 cup chocolate chips

Preheat oven to 350 degrees. Add chickpeas and vanilla to food processor and process until smooth. Add peanut butter, honey, and baking powder to the chickpea mixture and again, process until smooth. Fold in chocolate chips. Spoon dough onto a cookie sheet and form into balls.Bake for 10 minutes. Enjoy!

A few tips… 1.) Puree the chickpeas with vanilla extract first. Otherwise, your cookies will contain whole chickpeas, which is a total buzz kill. 2.) Enjoy Life Chocolate Chips. Get yourself some. 3.) Use natural peanut butter without any added sugar. If it’s unsalted, add a pinch of salt to the batter. 4.) Don’t share the “secret” ingredient with the person/people that you’re sharing these with until after they’ve eaten one or they might be weary of trying them. On second thought, go ahead and tell them what they’re made of and hope that they don’t want any so you can eat them all!


Recipe credit of TexanErin.

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