These rich, fudgy cookies use chickpeas as the base — giving you a nutrient-dense, protein-boosted treat that still tastes like pure chocolate indulgence. Naturally sweetened, flourless, and customizable with your favorite toppings.
Chocolate Fix Cookies
Chocolate Fix Cookies
15-20 cookies
10 minutes
20-25 minutes
Desserts
These rich, fudgy cookies use chickpeas as the base — giving you a nutrient-dense, protein-boosted treat that still tastes like pure chocolate indulgence. Naturally sweetened, flourless, and customizable with your favorite toppings.
Ingredients
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- 1 can chickpeas, drained and rinsed
1/2 cup raw honey + maple syrup (50/50 mix)
- 1/4 cup unrefined coconut oil, melted
2 teaspoons Madagascar vanilla extract
- 1/2 cup unsweetened cacao powder (not cocoa)
- 1/4 teaspoon pink Himalayan salt
- Optional: 1/2 teaspoon baking powder (for a slightly lighter texture)
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- Whole walnuts
- Cacao nibs
- Fresh berries* (added after baking)
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- Honey or maple syrup
- Melted dark chocolate
Directions
Preheat oven to 350°F.
Line a baking sheet with parchment or a silicone mat.
Melt the coconut oil in a microwaveable measuring cup, then add the honey–maple syrup mixture and vanilla. Stir until fully combined. (Mixture should be warm, not hot.)
In a food processor, combine: Chickpeas, cacao powder, salt, baking powder (optional).
With the food processor running, slowly pour in the warm, melted mixture.
Blend until the batter becomes thick, glossy, and smooth. Scrape down the sides and blend again if needed.
- Scoop or pipe the batter onto the prepared baking sheet.
Press one topping (walnut or cacao nibs) onto each cookie. Fresh berries are added AFTER baking.
Bake: 20 minutes → soft, fudgy cookies
OR bake 25 minutes → firmer, more cookie-like
- Add fresh berries immediately after removing from the oven, if using.
- Cool on the pan for 5–10 minutes.
- Once cooled, optionally drizzle with honey, maple syrup, or melted dark chocolate.
Enjoy!
