Vegan chickpea chocolate balls of goodness

You know those days where an apple just doesn’t hit the spot, but you don’t really want a tripple chocolate brownie? Whenever I have exams I have an abundance of those days, cravings for something sweet but equally something that provides a semblance of nutritional benefit so I can at least pretend it’s brain food good for me. Enter this recipe. Simple enough to be doable when under a mega tonne of exam stress, and quick enough to be ready before you grab for the twix bar lying on you desk…

Chickpea Chocolate chip cookies


These happen to be vegan, and yes you can sort of taste a little chickpea so if you revile chickpeas perhaps this isn’t for you.


  • 1.5 cups of cooked drained chickpeas
  • 1/3 cup of maple syrup
  • 1/2 cup of smooth almond butter (ensure well combined)
  • 1/2 tbsp vanilla extract
  • 1/4 tsp baking soda
  • 1/4 tsp bicarbonate of soda
  • 1/4 tsp salt
  • 3/4-1 cup of dark chocolate chips (I eyeballed it, as my dad says, you can never have too many chocolate chips)

What to do: makes around 12

  1. Preheat the oven to 350 and line a baking tray.
  2. Combine everything bar the chocolate chips in a food processor and blend until smooth, it should resemble standard cookie dough.
  3. If you don’t have a food processor (I did not) then you can use a hand blender to mix it, it just won’t be quite as smooth (I also used a masher initially to flatten the chickpeas).
  4. Fold in the chocolate chips until well combined.
  5. Bake for 22 minutes, turn the tray half way through to ensure even cooking.
  6. Let cool for 5 minutes then enjoy.




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