The sweet one
Dark Chocolate Chickpea Cookie Bites
A blender cookie that actually tastes like a cookie. Chickpeas disappear. Dark chocolate does not.
25minutes
16servings
3gprotein
95kcal est.
Method
- Heat oven to 350°F. Line a sheet with parchment.
- Blend chickpeas, almond butter, maple, and vanilla until completely smooth. Scrape the bowl. If you can still see skins, keep going.
- Pulse in oat flour, cocoa, baking powder, and salt. Fold in most of the chocolate chips by hand.
- Scoop 16 small mounds. Press a few chips on top and a pinch of flaky salt.
- Bake 12–14 minutes. They will look slightly underdone. That is correct. Cool on the pan — they set as they sit.
What we swapped
A classic blondie runs on butter, white flour, and a cup of sugar. This one blends a can of chickpeas with oat flour instead, and a third of a cup of maple does the sweetening. Cocoa pushes it toward brownie territory, and baking it as bites keeps each one at 95 calories, with 3 grams of protein and 2 grams of fiber. Same logic as the banana bread: keep the craving, move the macros.
Lightened up from Healthy Chickpea Blondies by Erin Lives Whole.
