Serving Size:
1 cookie

    Diet Types:
  • Diabetes
  • Dialysis
  • Gluten-free
  • Heart Healthy
  • CKD non-dialysis
  • Vegetarian


  • 15 ounce can garbanzo beans/chickpeas
  • 1/2 cup smooth natural peanut butter
  • 1/3 cup pure natural maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 cup dark chocolate chips


  1. Rinse and drain the garbanzo beans. Preheat oven to 350 degree F. Line a cookie sheet with parchment paper to reduce sticking.
  2. Put all ingredients, except the chocolate chips, into a food processor and blend until smooth. Use a blender if you do not have a food processor.
  3. Mix chocolate chips into the dough by hand.
  4. Spoon out about a tablespoon of dough for each cookie onto the cookie sheet.
  5. Bake for about 12 minutes or until cookies get a little brown on the edges.

Helpful hints

  1. These cookies do not spread out much while baking and the dough is a little sticky. If you want a smoother, rounder cookie, try freezing the batter for about an hour so you can shape them into discs before placing them on the cookie sheet.
  2. Natural, pure maple syrup should not contain phosphorus additives. Some more processed varieties do, be sure to look for pure maple syrup and read the ingredient list for phosphates.
  3. Our bodies do not absorb all of the potassium and phosphorus in plant-based foods, such as the garbanzo beans in this recipe, which also gives you a bit more protein than a regular cookie.
  4. Peanut butter can be enjoyed in small amounts in a kidney friendly diet. You may also substitute any other natural nut butter.
  5. Semisweet chocolate chips can be substituted for the dark chocolate chips.

Nutrients per serving

Calories 154

Protein 4 g

Carbohydrates 18 g

Fat 8 g

Cholesterol 0 mg

Sodium 170 mg

Potassium 130 mg

Phosphorus 68 mg

Calcium 38 mg

Fiber 2.4 g

Added Sugar 10 g

Kidney and kidney diabetic food choices

  • 1/2 protein
  • 1/2 fat
  • 1/2 high calorie

Carbohydrate choices


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