RecipeChocolate Chip Chamomile 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 feel-good (and flourless) cookies are made with calming, quality ingredients. Plus, each one contains 2g filling fiber and 4g of satiating protein, thanks to a few power add-ins. Whip up a batch and enjoy!

  • 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 vegetable oil or melted butter
  • ½ to ¾ cup semi-sweet chocolate chips  

Preheat oven to 350°F. Mist a baking sheet (or 2 standard) with nonstick oil spray or line with parchment paper and set aside.

Puree chickpeas in a food processor and then add all remaining ingredients (except chocolate chips), and pulse until  everything is well combined. Fold in chocolate chips by hand.

Scoop the cookie dough into balls (about 1 heaping tablespoon each), and place on prepared baking sheet. Gently press down on each cookie with the back of a fork or your fingers (if the batter is too sticky, mist the fork or your fingers with oil spray).

Bake for about 15 minutes. They’re extra delicious served soft and warm.

Nutrition info provided per cookie.

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