Prep time
Cook time
Total time
Makes around 15 cookies.
  • 1 can of chickpeas, drained and rinsed
  • 1 small banana
  • 2 tbs PB2 (dry) or 1 tbs pure peanut butter
  • 1 tsp baking powder
  • pinch sea salt
  • 1 tsp vanilla extract
  • 2-3 squares dark chocolate, broken into small pieces (I used 90% cacao)
  • 2 tbs coconut sugar / cane sugar
  • 1 tbs xylitol
  • pinch of cinnamon
  • 2 tbs brown rice flour
  1. Preheat oven to 350F.
  2. Blend chickpeas and banana in a blender / vitamix until smooth. Transfer into a bowl and add in the rest of the ingredients (except the chocolate). Mix well until everything is combined. Stir in the chocolate.
  3. Keep dough in freezer for 20 minutes or until the oven has preheated. This is optional, but I find it helps to firm up the dough and makes it easier to shape. Get out a baking sheet and line with parchment paper. Take a heaping tablespoon of dough, form a ball and then flatten it and place it on the sheet. Repeat with the rest of the dough.
  4. Bake 20-25 minutes. Cookies will firm up slightly as they cool, but they will stay soft. I keep them stored in the fridge.
Recipe by Calm Mind Busy Body at