🌿THE HIPPIE HAPPY FOODIST: Not Your Cookie Cutter Recipe Blog!

Chickpea Buckwheat Cookies (Actually Tasty)

“Chickpea Buckwheat Cookies” sounds like a psychedelic epiphany, but I promise it was just a rewarding kitchen experiment! Specifically, these are chocolate chip raspberry cookies. But the base is as forgiving as your local cannabis provider.

These fabulous chickpea buckwheat cookie babies are gluten-free, vegan (as always,) nut-free, and high in fiber.

Eat a cookie and feel comfy. Or the whole plate. Everyone’s dream, right? Nope, just mine? Okay, then pretend this plate was for serving a party and not my breakfast…

Along with these scrumptious legume sweets, I made some frozen raspberry clusters. Just mix vegan yogurt, protein powder or PBFit, and raspberries. Then dollop them onto parchment paper and freeze for 2 hours.

I remember next to nothing about Kindergarten, except the day our teacher asked us to write a “Getting to Know You” poster. One of the prompts was the obligatory “favorite food.” I put raspberries. 100% honest. Perhaps it was the pinkness, but I still crave their taste. Now, Japanese sweet potato is vying for first place in the edible obsession department, but raspberries remain my all-time favorite fruit.

Chickpea Buckwheat Cookies

Makes: 9 cookies (the size of an average peanut butter jar lid)

Time: 45-ish minutes


  • 2 tbsp (30g) vegan yogurt
  • 1 tbsp (7g) ground flax
  • 2 tbsp fresh raspberries*
  • 1 tsp vanilla extract
  • 1 cup (160g) cooked chickpeas
  • 3 tbsp (22g) buckwheat flour
  • 1/2 tsp baking SODA
  • 1/4 cup (48g) granulated sweetener of choice**


  1. Combine the yogurt, flax, raspberries, and vanilla. Let sit for 2 minutes.
  2. Blend the rinsed and drained chickpeas until it almost resembles crushed peanuts. Some chunks are okay, and the mix will be dry.
  3. Add the chickpeas to the wet ingredients and smush with a fork. It will look like cookie dough!
  4. Now, mash in the buckwheat flour, sweetener, and baking soda. Fold the dough over until the batter is like a thick almond butter.
  5. Scoop out 1-tablespoon portions onto a tray, flatten, and press your favorite mix-ins on the tops.
  6. Bake for 15 minutes and allow to cool on the tray for 20 minutes.

*If you do not have/like raspberries, any “mushable” fruit will do. This includes applesauce, pumpkin puree, banana puree, or blackberries. I also added unsweetened dark chocolate. No explanation needed.

**As always, I use Lakanto monk fruit. Here’s what will work, and please understand that I am not claiming any healthfulness for these types: coconut sugar, unrefined sugar, erythritol (may need to add a splash of liquid,) Splenda, Swerve, or date sugar.

Again, I am not counting calories. This should not change any time soon. I want to encourage humanity to add to and diversify their plant portfolio!

What’s your health goal this day/week/month/year?

Mine is to eat more flaxseed! Ground, of course, for best nutrient absorption. 

Best Dishes,

The Hippie Happy Foodist™

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The Hippie Happy Foodist