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Have Your Cookies and Eat them Too

My two year old is a chocoholic, much like her mother. She is the sort of kid who picks out the chocolate chips from a cookie and throws the cookie away after all the chocolate is gone, not like her mother! Who would throw out a perfectly good cookie!? My daughter it seems. 
Well I think things have finally changed.

Cookies don’t quite come to mind when you think “healthy.” 
But this lady likes her cookies and doesn’t want to feel bad about eating them. After I made this recipe I was so excited. Not only did I really enjoy them, but my kids gobbled them up. Even my chocolate picking daughter. She literally stuffed a whole cookie in her mouth while holding her hand out for another one. Meanwhile, I am getting tons of mommy points because my kids think i’m giving them a treat. 
To me, yes, they still are treats. There are chocolate chips in them, but compare them to your regular chocolate chip cookie. You won’t believe how much better these are for you. 

Now, one more thing before you read the recipe below. I have this tendency for putting strange ingredients into my recipes. For example I had made a peanut butter mousse recipe which called for blended….zucchini.
Unfortunately the recipe flopped and my husband couldn’t wait to tell everyone about it. What’s even funnier is how the story went. My husband tells my brother, “Rena made peanut butter mousse, but used an ingredient you wouldn’t believe was in it.” To that my brother answered “Zucchini?”  My husband couldn’t believe he guessed right! The next day he said the same to his brother and guess what his brother guessed….Squash! HA! So I guess i’m not so crazy after all? Or maybe I am since that was the most random thing both of them would believe was in it.
No worries there is no zucchini in this recipe, but there is something else that I promise you won’t taste.
Drum roll please……………..Chickpeas. Yes, please do not x out of this screen. Would I steer you wrong?
The chickpeas give these cookies a cookie dough consistency. They are soft and gooey. And made with all natural ingredients. Win/Win if you ask me. Not only are these good for you, but they are naturally sweetened and gluten free.
And if you can’t seem to stomach the idea of eating cookies with chickpeas in them, make them for you kids and don’t feel bad giving out treats.


See top left: Little hand trying to get a cookie!

Secretly Healthy Chocolate Chip Cookies
Adapted from chocolatecoveredkatie

1 1/2 cups cooked chickpeas (a little less than a can)
3/4 tsp baking powder
1/8 tsp baking soda
pinch of salt
1/2 cup honey (or xylitol)*
2 tsp vanilla extract
1/4 cup ground flaxseed
1/2 cup chocolate chips

In a food processor blend all the ingredients except for the chocolate chips. You will need to stop and scrape down the sides every so often. Keep blending till it is very smooth with no chunks. Mix in the chocolate chips. Since there are no raw eggs in this recipe you can taste the batter as well. 
Place into a container and put in your freezer to firm up for about 15-30 minutes.

Preheat your oven to 350ºF
Using a cookie scoop or tablespoon place mounds of cookie dough on a baking sheet lined with greased baking paper. Using wet hands push down each mound so the cookies are a bit flat. Bake for 10-15 minutes. Mine took about 13 minutes. Do not try to pick them up straight out of the oven, let them cool first.  I made 24 cookies. Store them in a covered container. They can be stored in the fridge. We like them best at room temperature. 

*The ones in the pictures are made with honey. I’ve made them before with xylitol and they came out great. Probably a bit less gooey than with the honey, but still equally delicious. 
You can also put the whole batter into an 8×8 pan and bake for 30 minutes, but I prefer the cookie feel.
Smooth batter ready to go in the freezer
Before going into the oven

Wanna bite?





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26 Comments

  1. I just made a massive batch of chickpeas a few days ago, so my freezer is full of them. I'll totally give this a try (and we'll see whether my husband can tell that there's anything different).

    1. Good timing. The key is to blend till as smooth as you can get it and not tell him what is in it. My husband knew there were chickpeas and even though he agreed they were good he kept trying to taste the chickpea and was freaked out by it lol.

  2. Sounds so yummy and healthy! Can't wait to try them. BTW Love the pics too! lol

  3. I'm not used to using 'strange' ingredients in my baking, but I might have to try these, if for no other reason than that I could put one over on my husband… (it's called retraining their thinking :-)) )

  4. Anonymous says:

    Can I use canned chickepeas? Would they be too salty for the recipe?

    1. Yes you can. I used canned chickpeas. You just need to drain and rinse them a lot. And only use that small pinch of salt or no salt at all. Good Luck!

  5. Anonymous says:

    Well, thumbs up! My two year old who is not a fan of my banana muffins asked for a second! They were a little too sweet for me, though. I would use a scane half cup of honey next time. Also, mine needed 20 minutes. Have you tried freezing them?

    1. So glad to hear you liked them. I think they can be frozen, but have never tried. If you try and it works out well let me know!

  6. Anonymous says:

    They totally taste like chickpeas. Yuck. Waste of ingredients.

    1. That's strange. Did you rinse the chickpeas well enough? Was it blended well? Sorry you weren't a fan, but we didn't taste the chickpeas at all in our batch. Better luck next time I guess.

    2. i think you were tasting the flax seed. i made two chocolatecoveredkatie recipes. one with flax seed and one without. the one without tasted more like you expect cookies/cake to taste.

    3. Yup! Instead of the flax you can try oat flour. That may help. Personally we do not mind the flax, but oat flour will work instead.

  7. thank you for posting!
    what a healthy yummy treat!!
    I added 1/2 a cup of applesauce, abt 3/4 cups ground walnuts, and then extra salt, baking soda/ powder and vanilla.

  8. Anonymous says:

    What could I replace the ground flax seed with? Thanks!

    1. Oat flour! Basically just blend oats in a blender till powder consistency.

  9. Anonymous says:

    I have no flax seeds? Can I just leave that out?

    1. You will need some sort of binder, so use oat flour instead, that is just blended oats till it becomes a flour consistency.

  10. Anonymous says:

    what if i dont have blended oats either….? any other "Binder" besides oat flour or flax?

    1. I haven't tried, but you may be able to use whole wheat flour. If you do let me know how it goes!

  11. Anonymous says:

    My old recipe doesn't call for flax seed or any binder. Pretty much the same recipe except without the flax seed. They look a little different than these, but taste good. I'm actually very interested in trying with the flax seed. These look great.

  12. Anonymous says:

    Oops! I stand corrected. My recipe has peanut butter in it. These are better because I can send them to school.

  13. These are great! Whats even better is my kids really love them! Thank you sooo much for the recipes! I find that when I stick them in the freezer they are much better like a day or 2 later.

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