Cleveland Clinic: A gluten free, chocolate chip cookie packed with protein


cleveland cookies

This recipe sneaks protein and fiber into everybody’s favorite cookie. Your kids will love it and will never even guess that they’re made with chickpea puree!


1 can chickpeas
1/2 cup almond butter (can also use cashew or peanut butter)
¼ cup honey
2 teaspoons vanilla
1/8 teaspoon salt (optional)
1/8 teaspoon baking powder
1/2 cup chocolate chips (use dark chocolate, 60% cacao)


  1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
  2. Drain and rinse chickpeas. Place chickpeas, almond butter, honey, vanilla, salt and baking powder in a food processor or blender.
  3. Puree for two to three minutes, until smooth.
  4. Place mixture in a bowl, and stir in chocolate chips.
  5. Place about 1 tablespoon of dough per cookie onto baking sheets. Bake 25 minutes, until lightly browned. Cool 5 minutes and enjoy!

Nutrition information

Makes about 1 dozen cookies.

Per serving (1 cookie):

Fat: 6.5g
Saturated fat: 0-0.5g
Carbohydrate: 13g
Sodium: 90mg
Protein: 3g

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