Protein Packed Chocolate Chip Cookies

These protein packed chocolate chip cookies are full of protein, gluten-free, egg free, and contain a surprise ingredient… Garbanzo Beans. Yep, that’s right! The beneficial fiber and protein from the beans, coupled with the protein in the peanut butter, antioxidants in the dark chocolate chips, and sweetness from the maple syrup make these the perfect post workout cookie or afternoon snack. What are you waiting for??? Make a batch today!

When you consider the ingredients it’s not hard to see why these protein packed chocolate chip cookies are healthy and filling. Since garbanzo beans (aka chickpeas) are the surprise ingredient, let’s start there. The beans are a great source of fiber and contain 2.4 grams of protein per tablespoon. Combine the beans with peanut butter, which contains 4 grams of protein per tablespoon, and you get 6.4 grams of protein per tablespoon. Stir in some dark chocolate chips which are full of minerals like iron, magnesium, copper, zinc and antioxidants that help reduce inflammation. All these ingredients together create a great whole food snack with health benefits!

I was skeptical if this recipe would actually work or not. Even if they turned out looking like a delicious soft chewy chocolate chip cookie, would they taste like one? It’s one thing to make a healthy cookie that looks good. It’s another to make one that tastes good! That curiosity inspired me to create a batch and see if it was possible.

I’m so glad I did. They turned out so good that after the first batch of plain chocolate chip cookies, I immediately made a second batch with chopped organic walnuts (good for brain health) and shredded organic coconut (full of antioxidants). The amazing thing is both batches not only worked, held together, and looked like chocolate chip cookies, they also tasted great! No garbanzo bean flavor at all.

These cookies are filling, healthy, and delicious all at the same time! They are made from real whole food, basic ingredients, and are easy to make. It’s one of those recipes you can make at home and feel good about sharing with family and friends. Plus, there is a shock factor when you tell people they have beans in them! Not to mention no flour, eggs, butter, or refined sugar.

Are you ready to try them? Here is what you will need to make your first batch… or two. Prepare 1 cup of dried garbanzo beans (I purchase my beans online at Living Sky Farms in Montana). My preferred cooking method is in the Instant Pot. They are ready in under an hour with no soaking required. One cup of dried garbanzo beans yields about 3 cups of cooked beans. Therefore, you will have enough to make a batch of Protein Packed Chocolate Chip Cookies, a small batch a homemade hummus, and even a few left over for plant-based burgers or salad toppings.

Once the garbanzo beans are cooked and chilled add 1 1/2 cups to a food processor and blend until smooth. Make sure they are smooth. You do not want chunks of beans in your cookies! Next, add 3/4 cup of peanut butter (creamy or chunky will work) or any nut butter of your choice. Blend to mix together.

Once the beans and peanut butter are combined, add 1/2 cup of Organic Oat Flour, 1/4 cup Coconut Sugar, 1/2 tsp of Sea Salt, and 1 tsp of Baking Powder. If you don’t have oat flour, it’s super easy to make. All it takes is organic oats and a high speed blender or food processor. I made the oat flour for this recipe in under a minute using organic oats and a Vitamix. Last but not least, add 3 tablespoons of Organic Maple Syrup and 1 1/2 tsp of vanilla extract. Blend until smooth. Remove cookie dough from the food processor and place in a large mixing bowl.

Now it’s time to add the Dark Chocolate Chips! With the dough in a large bowl, stir in a 1/2 cup of Dark Chocolate Chips. I highly recommend also adding a 1/4 cup of chopped Organic Walnuts and a 1/2 cup of shredded Organic Coconut Flakes. However, these ingredients are completely optional. The dough should come together very easy and form a large ball in the mixing bowl.

Using a 1/4 measuring cup, scoop 1/4 c of dough and roll with your hands into a ball. Place cookie dough balls on a parchment lined baking sheet. FYI: these cookies won’t flatten or change shape when baked so make sure to press down and shape them before baking. The bottom of the measuring cup works great for flattening. I left these on the thicker side. You should end up with 12 chocolate chip cookies. Bake at 350 degrees for 12 minutes. Transfer to a cooling rack and enjoy as soon as they are cooled!

These Protein Packed Healthy Chocolate Chip Cookies stay soft and chewy even when cooled. Left over cookies can be stored in the refrigerator for up to a week. You can also freeze them. They make a great “grab and go” snack and taste good cold right out of the fridge. Pair one with a cup of coffee for an amazing way to add extra protein to your diet and a little pick me up. Or try one after a hike or workout! They’re a great way to add real whole food to your diet.

Remember to be creative with your food. It doesn’t have to be complicated and there is inspiration all around you. Make a batch today. You won’t be sorry and no one else will know what’s really in these cookies… unless you tell them!

About the Author