This recipe was inspired by Joy Bauer’s stress-relieving chocolate chip chamomile cookies. You can find her original recipe here. Chamomile and chickpeas have stress-reducing properties that can help you feel relaxed.
I had some of the ingredients on hand so I decided to make a few alterations and throw these together.
Next time, I’ll probably add a little bit more vanilla for a more pronounced flavor. The only sweetener I used was honey, so I found the cookies to be a little more bitter than I like. Adding the chocolate chips, sweetened almond butter, or adding stevia in the raw would make these sweeter.
The texture is not like a typical cookie. They’re slightly fluffy, but also kind of dense. These were tasty and easy to make so I’ll be making them again!
Preheat oven to 400F. Rinse and drain 15oz can of chickpeas (garbanzo beans). Use a food processor to puree the chickpeas and then add in all other ingredients – 1 cup unsweetened creamy almond butter, 1/2 cup honey, 1 egg, 1 TBSP butter (melted), 6 TBSP cocoa powder, 4 chamomile tea bags (opened), 4 tsps baking powder, and 1 tsp vanilla extract. Pulse the ingredients until smooth and mixed well. Line baking sheet with parchment paper and spoon the mixture on the cookie sheet. This batter will be thick. Press the cookies down with a fork so they’re cookie shaped. Bake for 15 minutes and then remove from baking sheet to cooling rack.
This makes ~26 cookies depending on the size of your cookies. Adjust baking time if you have more or less.
Per cookie: ~101 Calories⠀