Healthy Almond Butter Chocolate Chip Cookies

A gluten free, dairy free dessert!


COOK TIME: 30 minutes


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These delicious cookies are as close to guilt-free as a “sweet” can get.  Made with our homemade almond butter from either Shakhurbai or Gurbandi almonds, chickpeas and maple syrup, they pack a load of protein in each bite.  Best eaten on the day they are baked as they can be a bit crumbly.  Wonderful with tea, or dessert – we even let the kids have them for breakfast.  Freeze any cookies that aren’t eaten to preserve their integrity.


  • 1 ¼ cups cooked chickpeas (drained)
  • ½ cup homemade almond butter (use Ziba Heirloom Shakhurbai or Gurbandi almonds)
  • ¼ cup maple syrup
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • ½ cup dark chocolate chips
  • ½ teaspoon of salt, plus additional for sprinkling on the tops of the cookies


  • Cookie sheet
  • Parchment paper
  • Food processor
  • Silicone spatula


  1. Preheat the oven to 350°F / 175°C.
  2. Combine all ingredients except for the chocolate chips in the food processor/ Pulse several times, then scrape down the sides and run for a min or so until smooth. You may need to repeat this step again to have a smooth dough.
  3. Remove the blade, fold in the chocolate chips, and refrigerate for 15 min (or until baking time).
  4. Remove from the refrigerator and with wet fingers, form into 1-inch balls and press them down onto the parchment papered cookie sheet into a flat disk about 1 cm thick.
  5. Optional: decorate the tops of the cookies with a tiny bit of sea salt.
  6. Bake for 12 – 14 minutes.

A gluten free, dairy free dessert!

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