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Healthy Chocolate Chip Cookie Recipe

Makes 10


400g tin chickpeas, drained & rinsed

1⁄2 cup peanut butter

1⁄2 cup rice malt syrup 

1 tsp vanilla extract

2 tbs coconut oil, melted

1⁄2 cup almond meal

1⁄2 cup dark chocolate chips


Preheat oven to 180C. Line and lightly grease a baking sheet with baking paper.

Place chickpeas between 2 sheets of paper towel and rub chickpeas to remove any excess liquid.

Place all ingredients except almond meal and choc chips into a food processor. Pulse on high for 1 minute, until all the ingredients are blended together into a dough. Remove from blender and place into a bowl, fold through almond meal and choc chips.

Scoop out spoonfuls of mixture, roll into balls and place onto baking tray. Flatten the balls out with the back of a spoon to form a cookie shape.

Bake for 10-12 minutes or until golden. Remove from oven and cool on rack. Keep in an airtight container for up to 5 days.


Energy: 745.5kj

Protein: 4.9g

Calories: 177.7


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