RecipeChocolate Chip Chamomile Cookies (AKA “Calming Cookies”)

Nutrition Facts
Amount per Serving
  • Calories: 70
  • Protein: 2 g
  • Total Fat: 4.5 g
    • Unsaturated Fat: 4 g
    • Saturated Fat: 0.5 g
  • Cholesterol: 5 mg
  • Total Carbohydrate: 8 g
  • Dietary Fiber: 1 g
  • Total Sugar: 5 g
    • Natural Sugar: 1 g
    • Added Sugar: 4 g
  • Sodium: 35 mg

These flourless feel-good cookies are calming, comforting, and chocolatey (the three C’s). I make ’em with two ingredients that can help you feel calmer and more zen…and you won’t even notice they’re in there: canned chickpeas and chamomile tea (seriously!).  If you’re missing a few ingredients in your kitchen, don’t fret; feel free to use canned white beans or black beans in place of chickpeas, any nut or seed butter in place of almond butter, and if you don’t have chamomile tea, simply omit it. Need another reason to love this recipe? They provide protein and fiber—and they’re kid-approved and devoured. Pro tip: Enjoy ’em fresh out of the oven with a glass of milk or a warm mug of chamomile tea. 

  • Prep time
  • Total Time
This recipe makes about 40 small cookies
  • 1 can (15 ounces) chickpeas, drained and rinsed
  • 1 cup creamy almond butter
  • 1 large egg, beaten
  • ½ cup honey
  • 1 teaspoon baking soda 
  • 4 chamomile tea bags (open tea bags, and use the dried tea leaves)
  • 2 teaspoons vanilla extract 
  • 1 tablespoon melted butter or vegetable oil 
  • ½ to ¾ cup semi-sweet chocolate chips  

Preheat the oven to 350°F. Line a large baking sheet or two standard baking sheets with parchment paper and set aside. 

Toss all the ingredients except the chocolate chips into a food processor and pulse until the chickpeas are pureed and everything is well combined. Do not over-mix. Turn off the motor, remove the blade, and mix in the chocolate chips by hand.

Place 1 heaping tablespoon of batter per cookie on the prepared baking sheet(s). (I like to mist my spoon periodically with oil spray so the batter slides off more easily). Next, slightly dampen two fingers with water and gently press down on each mound of batter to flatten into cookie shapes (unlike classic cookies, these will not automatically flatten out in the oven, so this is an important step). Sprinkle a few extra decorative chocolate chips on top.

Place in the oven on the middle rack and bake for 12 to 15 minutes or until they’re light golden brown. 

Nutrition info provided per cookie.

I’m betting you’ll also love these Soft-Baked Chocolate Cherry Oatmeal Cookies!