Chickpea Chocolate Chip Cookies!

During these uncertain times with everything shut down and no where to go I’ve had some time on my hands to experiment in the kitchen…aka Coco Labs.

These fluffy delicious cookies are so light that I’ve been baking a batch and eating a batch every day this past week…oops! It took me 4 batches to perfect the recipe (more or less considering I eyeball all my measurements) and I’m so pleased with how they’ve turned out. These cookies are sooo easy to make that its become a Coco staple AND its super yummy you wouldn’t believe its healthy too!!! So next time you’ve got a sweet tooth craving or you’re trying to fool your hunny into eating a healthy cookie try this recipe. It takes only ten minutes to prep that you can make these in between binging on episodes of Ozark. Protein packed, no flour, no sugar, no guilt….just fluffy goodness. 🙂

You’re welcome!


  • 1 can of chickpeas
  • 1 egg (or flax seed egg = 1tbs flax seed meal + 3tbs water)
  • 1 tsp baking powder
  • 1 scoop of tahini (or any nut butter)
  • 1 scoop of coconut oil
  • splash of nut milk
  • 6 mejool dates (or any natural sweetener of your choice e.g. honey, maple syrup)
  • sea salt
  • dark chocolate chips

Serving size: 10 cookies


Soak your dates in boiling hot water and let that sit while you prep your other ingredients. Rinse and drain your chickpeas and blend. Crack in an egg (there’s something so satisfying about cracking an egg in the middle of the chickpea vortex) and add the baking powder, tahini (or nut butter), coconut oil, nut milk and blend until smooth. Now drain your dates and add them in the blender (tip: cut them into small pieces so it’s easier to blend) along with the sea salt. Blend until all the ingredients are mixed well together and you have a nice creamy batter. Add in your chocolate chips and refrigerate your batter while you preheat the oven to 375 degrees. You want your batter cool so it keeps its shape and transforms into that fluffy texture.

Line your baking tray with parchment paper and scoop out your batter. I recommend making about 9-10 cookies for the perfect ratio of fluffiness. You don’t want your cookies super flat (which I also made for comparison purposes). Toss in the oven and bake for 12-15 minutes. Let it cool and enjoy! I personally like to chomp on 2…or 3 cookies before putting them in the fridge. My favorite is eating them cold (if you can wait that long!).

Voila! Enjoy your quarantine chickpea chocolate chip cookies that are so good you can eat them in 1 sitting.



6 Replies to “Chickpea Chocolate Chip Cookies!”

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