You know how everyone has their ‘go-to’ snack? The one you can’t possibly food-lag on because it’s just so good? These cookies are mine. I bake them for every occasion – my afternoon tea snack, friend’s events/lunches and even when I am going to visit family and want a healthy snack in hand, just in case there are sweets/junk that I don’t want to eat.
And everyone loves them too. You can choose whether that good or bad, I decided it’s bad because then I have to share. But it is good if you are trying to share how good sugar free, gluten free food can be!
Now, the reason I am posting this recipe now is that it’s the PERFECT time to find a healthy recipe. It’s that time where we are slowly withdrawing from Christmas indulgence and trying to get on track with those NY resolutions/intentions. These cookies are perfect for that. In fact, I often use them to transition from indulgent weekends (e.g. last year’s wine weekend). The reason these cookies are great for difficult transitions is because they a) taste great b) fulfil your chocolate cravings without actually devouring chocolate and c) are filled with fibre, good fats and NO carbs or SUGAR so that they don’t leave your sugars spiking and have you wanting more and more. In fact, the best part about these cookies is that you really will only need one or two to satisfy. No, they aren’t full of calories so they don’t FILL you up with those, but the combination of good fats, protein, fibre and the little dose of dark chocolate will really be just enough.
I have played with my original recipe to include Promise Nutrition protein powder, because I think the addition of high quality protein really boosts the nutritional value of the cookies. Promise Nutrition’s range get a massive TICK from me for using all New Zealand grass fed whey protein and using only organic mix ins, like organic cacao, organic vanilla bean and organic stevia. They use the smallest amount of non-GMO Sunflower Lecithin which is noted to be a natural dietary supplement to support brain and nerve function, plus is an alternative to soy lecithin (not the environment/our body’s best friend).
Now, the reason for chickpeas. We love it in hommus, but it’s even better in these cookies! Chickpeas are great for protein, fibre, potassium, folate, calcium, manganese, zinc and vitamin K and are reported to be well tolerated by those suffering IBS, so a great option for increasing fibre consumption. This means they are beneficial for bone health, stable blood sugars, blood pressure, heart health. cholesterol, inflammation and digestion. An all rounder really!
Choc Chip Chickpea Protein Cookies
- 1 can chickpeas
- 1/2 cup Promise Nutrition Organic Cacao WPI
- 1/2 cup peanut butter
- 1/2 cup dark chocolate pieces (I chop up 85% Lindt chocolate into chunks)
- 1/4 rice malt syrup
- 1/4 almond milk (or nut/plant milk of choice)
- 1 tablespoon vanilla extract
- 1/2 teaspoon baking powder
- Preheat oven to 180 degrees celcius
- Line baking tray with baking paper and a quick spray of coconut oil
- Blend chickpeas in a food processor until smooth
- Add protein powder, baking powder, peanut butter, rice malt syrup and vanilla into food processor and mix again
- Slowly add almond milk into the food processor until you get a cookie batter consistency (sticky, but smooth). You may not use all of the almond milk, but just go with your gut instinct (some PB may be more runny than others etc)
- Remove mixture from food processor and mix through choc chip pieces with a wooden spoon
- Use a large spoon to scoop mixture and place even balls onto baking trays
- Press down lightly, as they will rise!
- Bake for 20-25 minutes
p.s they are perfectly served with some coconut yoghurt smudged on top! I prefer Pure’n’Free – it’s super thick, made locally and is naturally unsweetened.
Like this recipe? You will find over 60+ sugar free, gluten free and dairy free recipes in my e-Books:
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