Chickpea choc-chip cookies - Emily Skye

Chickpea choc-chip cookies

Chickpea choc-chip cookies

Chickpea cookies? Yep, you heard right! I know it isn’t a combination that you may have considered or even heard of before, but trust me, it works!

These deliciously moist choc-chip cookies are high in protein and energy, making them an excellent pre-workout snack. Plus they are gluten free and so quick to make, you can whip them up in 20 minutes!


  • 400 g tin of chickpeas
  • 2/3 cup dark chocolate chips (70% cocoa or higher is the healthiest choice)
  • 1/4 cup nut butter of your choice (peanut butter works really well!)
  • 1/4 cup rice malt syrup
  • 2 tablespoons coconut butter
  • 2 tsp. Vanilla extract
  • 1 tsp. Baking powder (Gluten free if needed)


  1. Preheat your oven to 180 degrees, and prepare a large baking tray by lining it with baking paper.
  2. Drain and rinse your chickpeas, then pat them dry with a paper towel then put them in a blender along with the nut butter, rice malt syrup, coconut butter, vanilla extract and baking powder. Blend until it becomes dough like.
  3. Scoop out the dough into a mixing bowl and then add the choc chips, using your hands to mix them in.
  4. Wet your hands before rolling the dough into little balls and then spread each one out on the baking tray. The batter should make about 10 cookies.
  5. Bake until golden brown, which should take about 10-14 minutes, depending on your oven.
  6. Place on a cooling rack to cool, then enjoy! If you have any leftover, you can store them in an airtight container in your fridge to help keep them fresh.
  7. Enjoy!

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