Chickpea Cookie Bites

Nutritious while delicious—these are highly addictive!


  • 1.25 cup chickpeas, drained and rinsed

  • 4 tb coconut oil melted

  • 1/4 cup almond butter

  • 1/4 cup peanut butter

  • 1/4 cup almond flour

  • 2 tb maple or brown rice syrup or low-glycemic sweetener of choice (I LOVE Sweet Monk drops – they are the best)

  • Pinch of cinnamon

  • Generous pinch Himalayan pink or sea salt

Blend until light and fluffy, about 2-3 minutes, and transfer to parchment paper. Place in freezer until firm enough to roll into mini bites, approx. 30-45 minutes. Put them back in the freezer again before the chocolate layer so they stay nice and firm, since the heat from your hands will likely warm up the coconut oil.

Raw chocolate

4 tb coconut oil
4 tb cacao powder
Maple syrup, stevia or monk fruit to taste
2 tb cacao butter *optional – will improve texture immensely
Note: these are stored in either the fridge or freezer.
From the fridge they will be much softer and more melt-in-your-mouth type of experience. From the freezer, leave them out at room temperature for about 20 minutes before eating.