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Healthy PB Chocolate Chip Cookies  


Article by Hannah Scroggins

Photography by Rebecca Guidry

There’s nothing like a warm cookie fresh out of the oven! These cookies are by far a favorite at our house. They are so very moist, and the chocolate chips make them rich and decadent. Enjoy!


  • 2 1/2 cups canned organic chickpeas (be sure you dry very well with a paper towel) 
  • 1 1/4 cup peanut butter
  • 1/2 cup honey 
  • 2 teaspoon baking powder
  • 3 teaspoons vanilla extract
  • 1/4 teaspoon of sea salt (optional)
  • 1 cup large dark chocolate chips (60-70% cocoa) I use Ghirardelli.


  1. Preheat your oven to 350°F. Place all the ingredients above (except for chocolate chips) in a food processor, or blender. 
  2. Put in the chocolate chips and mix. The mixture will be thick and sticky. Picture below! 
  3. With wet hands and a cookie scooper, form small balls. Place on parchment paper on a cookie sheet. 
  4. Bake for 10 minutes MAX. The dough balls will be very soft when you take them out of the oven and not rise very high. This is normal.
  5. Store in an airtight container at room temperature for up to a week. I like eating them warm or at least room temp; they are nice and moist and chewy! 
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