I made a few versions of these cookies but this one is the best I tried!

As always this recipe has no added sugar and is gluten and wheat free. Chickpeas increase the protein and fibre to leave you feeling fuller for longer and the raspberries add antioxidants and delicious flavour alongisde the chocolate. Go as generous as you like with those choc chips because YOLO. These cookies are soft and fudgy and so yummy with only 190 calories and 6g of protein per serving. Not bad for a cookie this size.


  • 1 can of chickpeas (420g) minus a few that I ate from the can

  • 3/4 cup peanut butter

  • 2 tbsps monk fruit sweetener

  • 1/4 cup wholemeal spelt flour (can substitute for oat flour or plain flour)

  • 2 tsps vanilla extract

  • 1 tsp baking powder

  • 1/4 teaspoon himalayan sea salt

  • 1/2 cup dark chocolate chips

  • 1/3 cup fresh raspberries


  1. Preheat oven to 180 celcius and cover a tray with baking paper.

  2. Rinse the chickpeas and dry a little with a paper towel or a tea towel.

  3. Add chickpeas and all ingredients apart from choc chips and raspberries to the blender and blend until it looks smooth. No longer than 2 minutes!

  4. Remove the blade and mix in choc chips and raspberries. Try moulding some of the mixture together. If it seems too dry add 2 tsps of water.

  5. Measure out 2 tbsps of mixture and with wet hands mould the mixture into balls. Flatten them onto the tray and shape into rounds. Place onto baking tray.

  6. Cook for 15-20 minutes or until the tops look dry.

  7. Cool on the baking for 10 minutes then transfer onto cooling rack and leave to cool completely. Cookies are soft and are not meant to harden completely. Enjoy!

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