Deliciously Nutritious!

“We love the Chocolate Chickpea Chipper recipe!!!  Looking forward to making them for our on the go SNACKS!!!-:), The Best Family”

Chocolate Chickpea Chippers

We know what you’re thinking – cookies made with chickpeas? But these cookies are a delicious, healthy alternative to traditional chocolate chip cookies without sacrificing any flavor!  Including these beans is a great way to add extra protein and dietary fiber to the family diet. Try using raisins in place of chocolate chips for an added twist and boost of iron.


1 cup old-fashioned rolled oats
1 cup whole wheat flour
2 tablespoons ground flaxseeds
½ teaspoon baking soda
1/8 teaspoon sea salt
½ cup packed light brown sugar
½ cup unsweetened applesauce
¾ cup low sodium canned chickpeas, mashed
1 egg
1 teaspoon vanilla extract
½ cup semi-sweet chocolate chips


  1. Preheat oven to 350°F.  Lightly grease two baking sheets.
  2. Combine oats, flour, flaxseeds, baking soda and salt in a medium mixing bowl.
  3. In a large bowl, beat together sugar and applesauce until smooth. Add mashed chickpeas, egg, and vanilla to applesauce mixture and combine.
  4. Add dry ingredients into wet ingredients in small batches, mixing thoroughly.  Fold in chocolate chips.
  5. Using rounded tablespoons, drop cookies onto greased baking sheets. Bake 12-15 minutes or until golden brown.  Cool slightly for 1-2 minutes and then transfer cookies to wire racks to cool completely.
  6. Once cool, enjoy right away or store in airtight container at room temperature up to 4 days, or freeze up to 1 month.

Makes 15 servings (2 cookies per serving).

Nutrition Facts per serving: 130 calories; 3g fat (1g sat fat, 1g mono, 1g poly, 0 g trans fats); 10 mg cholesterol; 24g carbohydrate (3g fiber, 11g sugar); 4g protein; 60mg sodium; 2% Daily Value (DV) calcium; 6% DV iron.

What’s your favorite chickpea recipe? 

– Stacey Antine, MS, RDN, author, Appetite for Life, founder, HealthBarn USA, director, HealthBarn Foundation, and recognized as top 10 dietitians nationally by Today’s Dietitian magazine for her work with HealthBarn USA.


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