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These babies are my very favorite healthy cookie that I’ve made so far!  They are vegan, gluten-free, grain-free, packed full of chickpeas and sweetened with only honey and no added sugar.  They also have no added fat, like oil or butter.  If the chickpeas sound more than a little gross to you and you’re wondering right now why the heck anyone would put these into cookies…..I thought the same thing.  Believe me, I did.  Something very magical happens when the nut butter, honey, and chickpeas were combined.  It’s a little bit of a mystery.

Because these cookies contain chickpeas, they turn out much softer, more delicate and a bit more moist than most cookies.  They are packed full of protein and high in fiber.  I tend to think that anytime you can add more of the good stuff, like beans, to your diet it’s always a very good thing.  Trust me when I say that you will want to try these!  I dare you to make them 🙂  For healthy cookies, they are pretty darn good.

FYI: The almond butter (or peanut butter) you use in this recipe should be the kind with only almonds or peanuts and salt.  I find that natural nut butters are usually expensive so I try to make my own when I can. You also can make your own in only 5 minutes with a food processor!  Check out the nut butters I’ve made at home (Maple Almond Butter, Cinnamon Coconut Cashew Butter).

Have a great Wednesday!

Healthy Almond Butter Chocolate Chip Cookies {Gluten-Free}

Healthy Almond Butter Chocolate Chip Cookies {Gluten-Free}


*Makes about 14 cookies*

1¼ cups canned chickpeas, well-rinsed and patted dry with a paper towel
2 teaspoons vanilla extract
½ cup + 2 tablespoons natural peanut butter (or almond butter, cashew butter)
¼ cup honey
1 teaspoon baking powder
a pinch of salt if your peanut butter doesn’t have salt in it
½ cup chocolate chips


Preheat your oven to 350°F. Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth. Make sure to scrape the sides and the top to get the little chunks of chickpeas and process again until they’re combined.
Put in the chocolate chips and stir it if you can, or pulse it once or twice. The mixture will be very thick and sticky, but that’s normal.
With wet hands, form into 1½” balls. Place onto a Silpat or parchment paper-lined baking sheet. Note: they don’t do much rising in the oven.  Bake for about 10 minutes.

Recipe source: adapted from

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