Chewy Chickpea Protein Cookies

Author: Amanda Smith (@amandaskitchen_)


  • 1 15 oz can chickpeas drained and rinsed
  • 30g Heavenly Protein™ Powder Creamy Vanilla
  • 1/2 cup natural peanut butter
  • 1/4 cup maple syrup
  • 2 tsp vanilla extract
  • 1 tsp baking powder
  • 1/2 cup vegan chocolate chips
  • 1 tbsp non-dairy milk (I use unsweetned plain almond milk.)


  1. Preheat your oven to 350° F 
  2. Add all the ingredients except for the chocolate chips into a food processor. Blend everything until it is smooth. Make sure to scrape down the sides so there’s no chunks or bits of chickpeas left. 
  3. Fold in choco chips. 
  4. Place the dough balls on the baking sheet and bake them for 10-12 minutes or until they start browning. 


  • These cookies will keep in an airtight container for up to a week in the fridge. 


Nutrition facts for: 1/12 cookies

Calories: 159 / Protein: 5.5g / Carbs: 19.3 / Fat: 9.2g