Chocolate Chip and Chickpea CookiesSorta healthy like!

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  • Chocolate Chip and Chickpea Cookies

Naughty and Nice. Ok, so they are a lot more naughty than nice, but we can always pretend!  The chickpeas in these Chocolate Chip and Chickpea cookies give it a really love texture – you can’t taste them at all!

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  • 1 cup Brown Sugar firmly packed
  • 3/4 cup Butter
  • 2 Egg Whites
  • 2 tsp Vanilla Extract
  • 420 grams Chickpeas 1 can -drained and rinsed
  • 2 cups Choc Chips
  • 3/4 cup Walnuts chopped (optional)
  • 3/4 cup Raisins
  • 2 cups Wholemeal Self Raising Flour
  • 1/2 cup Oats
  • 1 tsp Bicarb Soda
  • 1/4 tsp Salt


  1. Preheat oven to 180 degrees.
  2. Beat sugar and margarine until smooth.
  3. In a food processor process the chickpeas, vanilla and egg whites until pureed then add to sugar and margarine mixture.
  4. Add chocolate chips, flour, oats, bicarb soda and salt, and mix on low speed or by hand until a thick dough forms.
  5. Drop tablespoonsful onto baking tray, leaving space for spreading.
  6. Press lightly with a fork to flatten.
  7. Bake for 11-13 minutes or until lightly golden; be careful not to over bake.


Recipe Hints and Tips:

  • Chocolate Chip and Chickpea Cookies are suitable to freeze for up to four weeks.
  • Store the biscuits at room temperature in an airtight container for up to three days.

Recipe submitted by Cassandra Billingsley

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