Chocolate Chip and Chickpea Cookie Recipe


I’m very excited to share with you a new Checks and Spots collaboration for 2015. Each month, The Healthy Mummy will drop by and share a recipe that is not only terribly yummy but also totally guilt-free.

The Healthy Mummy approach sits really well with me. It is not about making extreme changes to your life or becoming a fitness fanatic. Instead, it’s about making health fun and part of your every day.

To kick things off, The Healthy Mummy is sharing their high-protein, Chocolate Chip and Chickpea Cookie Recipe.


Chocolate Chip and Chickpea Cookie Recipe

Recipe makes 16 cookies. Calories per serving (cookie): 103, protein per cookie 5.2g.


  • 1 ½ cups cooked chickpeas – tinned, rinsed
  • ½ cup light peanut butter (you could use almond butter instead or regular butter if you have allergies, although nut butter will up the protein content)
  • ¼ cup skim milk
  • 1 tsp. vanilla extract
  • 85g dark chocolate chips
  • 1 tsp. baking powder


  1. Place the chickpeas into a colander and rinse really well (a good tip is to make sure the chickpeas are fully dry before cooking to avoid soggyness). Place into a blender with the peanut butter, skim milk, vanilla extract and baking powder. Blend until smooth. Fold in the chocolate chips.
  2. Drop the mixture by the tablespoon onto baking trays. Bake the cookies for 15 minutes at 200C or until lightly browned.

For more healthy treats check out The Healthy Mummy Guilt-Free Chocolate Treats and Baking Cookbook.

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