Chickpeas?!! The main ingredient here is chickpeas?! But it is a COOKIE!!

Yup, you heard it right. Chickpeas. Rich in complex carbs, protein and fibre, these legumes support stable blood sugar levels and satiety, making them a seriously awesome ingredient to add to cakes and cookies that due to their high sugar content might otherwise send our blood sugar soaring and then – all too quickly – crashing. And therefore making these cookies an ideal morning or afternoon snack, to keep you going until your next full meal!!

Chickpeas are also rich in iron, phosphorous and zinc, which are three minerals important to energy production and particularly important for athletes; eating 200g will provide 1/3 of the average person’s daily requirement of each of these minerals. It is worth noting that the level of the essential amino acids tryptophan, methionine and cysteine are very low in chickpeas, and so they are not a complete protein source – if you are vegetarian or vegan, or don’t eat sufficient animal protein for your needs, pairing chickpeas with wholegrains will create a complete source (you could add oats to this recipe!).

Enjoy these deliciously rich dark choc chunk cookies!!

Aim: Fibre rich and filling afternoon snack

Per Serving:

Based on average nutritional values of ingredients. Actual values will vary.

Protein: 7g

Fat: 8g

Carbs: 18g

Kcal: 172

Cooking time:

  • 10 mins prep

  • 15-20 mins cooking time


  • 400g tin chickpeas, drained

  • 90g dates

  • 120g ripe banana

  • 90g 100% nuts peanut butter

  • 15g dessicated coconut

  • 50g 85% dark chocolate, roughly chopped


  • Preheat the oven to 180 celsius. 

  • Blitz the chickpeas, dates and bananas in a blender until smooth

  • Turn into a bowl, and stir in the peanut butter and coconut and mix until fully combined, before folding in the dark chocolate chunks. 

  • Place spoonfuls of the mixture onto a lined baking tray, flatten slightly to form a thick cookie shape (these don’t spread during cooking, so you can place them close together) and bake for 15 mins until golden and crusty on top, and soft in the middle. 

  • Serve hot from the oven, or leave to cool and store for up to 3 days in an airtight container (if you can resist that long …!!).