Chocolate Chick Cookies



1¼ cups chickpeas, well-rinsed and patted dry with a paper towel


2 tsp vanilla extract


¼ cup honey


½ cup + 2 Tbsp natural peanut butter (ie. no added oil)


1 tsp baking powder* (aluminum-free)


a pinch of salt (if peanut butter is unsalted)


½ cup carob or chocolate chips


* for grain-free baking powder, use 1 part cream of tartar + 1 part baking soda + 2 parts arrowroot.




Preheat oven to 350°F / 175°C.


Put chickpeas in food processor and process until very smooth.


Add honey, vanilla extract and mix well.


Then add peanut butter, salt and baking powder.


Finally, add carob/chocolate chips and pulse once or twice.


With wet hands, form into 1½ inch (3 cm) balls.


Place onto a piece of parchment paper. If you want them to look more like normal cookies, press down slightly.


Bake for 10 minutes.


Yields: 12 cookies

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