Talk Macros to Me

Originally published May 2016; updated September 2026.

This recipe has a special place in my heart because it was one of the very first recipes I ever shared on Talk Macros to Me.

Nearly ten years later, I decided it was time to pull it from the archives and give it a little refresh. The original garbanzo bean chocolate chip cookies were delicious, but the measurements were awkward, the preparation was more complicated than necessary, and they didn’t completely reflect the way I develop recipes today.

The updated version is simpler, softer and—according to my kids—even more delicious.

A Cookie That Actually Does Something

Let’s be honest: these are not tiny, low-calorie “diet cookies.” They are big, thick, satisfying cookies made to help fuel busy, hungry kids.

Each cookie contains approximately 7 grams of protein and nearly 5 grams of fiber thanks to a combination of chickpeas, almond butter, oats and egg. They still taste like a treat, but they offer far more staying power than a conventional chocolate chip cookie.

They’re especially helpful during those long stretches between meals: tucked into a lunchbox when nuts are permitted, served as an after-school snack, paired with fruit for a quick breakfast, or packed for a busy day away from home.

They’re cookies—but they’re cookies with a job.

Do Chickpea Cookies Taste Like Chickpeas?

No—and my kids would absolutely tell me if they did.

The chickpeas blend completely into the dough, creating an incredibly soft, almost fudgy texture. Almond butter adds richness, vanilla rounds out the flavor, and plenty of chocolate chips ensure every bite still feels like a real chocolate chip cookie.

Removing some of the loose chickpea skins while rinsing is optional, but it can help create an especially smooth dough. There’s no need to obsess over every last skin; just remove the ones that come off naturally.

A Note About the Dough

The unbaked dough will be much softer and gooier than traditional cookie dough. That is exactly how it should look.

Use a cookie scoop to portion the dough onto your baking sheet, then shape and flatten each cookie with damp fingers. These cookies won’t spread much in the oven, so the shape you create before baking will closely resemble the finished cookie.

Chickpea Power Cookies

Makes 10 large cookies

Ingredients

● 1 (15-ounce) can chickpeas, rinsed, drained and patted dry

● ⅓ cup certified gluten-free quick oats, measured before blending

● ½ cup smooth almond butter

● ¼ cup sugar-free maple-flavored syrup

● 1 large egg

● 2 teaspoons vanilla extract

● ½ teaspoon baking powder

● ¼ teaspoon salt

● ¼ cup mini semisweet chocolate chips

● ¼ cup regular semisweet chocolate chips

Directions

1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.

2. Add the quick oats to a food processor and blend until they resemble a fine flour.

3. Add the chickpeas, almond butter, sugar-free maple syrup, egg, vanilla, baking powder and salt. Blend until completely smooth, stopping to scrape down the sides as needed.

4. Transfer the dough to a mixing bowl. Fold in both varieties of chocolate chips.

5. Divide the dough into 10 portions and place them on the prepared baking sheet. The dough will be very soft and gooey.

6. Dampen your fingers and gently shape and flatten each portion into a thick cookie. They will not spread much while baking.

7. Bake for 10–12 minutes, until the tops appear set and the edges are lightly golden.

8. Allow the cookies to cool on the baking sheet for at least 10 minutes. They will be very soft when they first come out of the oven and will continue to set as they cool.

Ingredient Notes

I used Barney Butter Smooth Almond Butter and Wholesome Yum Zero Sugar Maple Syrup in the tested recipe.

For the chocolate, I combined ¼ cup Enjoy Life Mini Chocolate Chips with ¼ cup 365 Semisweet Chocolate Chips. The minis distribute chocolate throughout the dough, while the regular chips create those bigger pools of melted chocolate.

Because these cookies contain almond butter, they are not appropriate for nut-free classrooms or schools.

Storage

Store the cookies in an airtight container in the refrigerator for up to five days.

They can also be frozen. Once completely cool, place them in a freezer-safe container with parchment between the layers. Thaw one overnight in the refrigerator or warm it briefly in the microwave for a soft, melty snack.

Nutrition

Approximate nutrition per large cookie:

● 186 calories

● 7 grams protein

● 25.6 grams carbohydrates

● 4.6 grams fiber

● 10.8 grams fat

● 2.4 grams saturated fat

● 5.1 grams sugar

Nutrition information is an estimate and may vary depending on the exact products used.

These cookies may have started as one of my earliest recipe experiments, but this updated version feels perfectly at home on Talk Macros to Me today: practical, family-friendly, delicious and made with ingredients that bring a little more to the table.