Amazing news – Lua and I found semi-sweet chocolate chips in London after an 8 month search! And where did we find them, at the Clapham Junction Whole Foods, we literally cheered when we found them in the baking section. Then I found this recipe on Punchfork and had to give them a try, I mean garbanzo beans, seriously? In a cookie?!


Let me tell you, these bite size treats were a hit this summer while hosting our friends, Jason and Chris. They have the perfect protein to carbohydrate ratio that leaves you satisfied and nourished. They would make a great pre or post workout snack and work great with kids! It must be said, though they are called “cookies” they are more the consistency of a protein bar or Larabar. They really are so good and a great little snack to have in the refrigerator for the whole family. Be brave, give them a try, garbanzo beans and all!

1 can chickpeas, rinsed and drained
2 eggs
2 teaspoons vanilla extract
1/4 cup coconut milk
3 tablespoons honey
2 tablespoons cashew butter
1 1/2 cups oats
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon xanthum gum
1/2 cup chocolate chips

Preheat oven to 300 degrees F. In a processor, pulse chickpeas until smooth. Add the next 5 ingredients and pulse until well incorporated. Transfer mixture to a medium bowl; set aside. Place oats directly in processor and pulse for about 30 seconds; add flour to bowl with mixture; add the rest of ingredients and stir. Place in refrigerator for 15 minutes. Scoop out small balls and place on a parchment lined baking sheet. Wet fingers and gently press to flatten cookies a bit and smooth edges and top. Bake for 15 minutes.

*Modified recipe from Brit + Co. at