If you are searching for a delicious treat that feels indulgent but is surprisingly wholesome, then this Cocoa Banana Chickpea Cookies Recipe is going to delight you from the very first bite. Combining the natural sweetness of ripe bananas with the rich, deep flavor of cocoa and the subtle nuttiness of chickpeas, these cookies strike the perfect balance between nourishing and decadent. Whether you need a quick snack, a post-workout pick-me-up, or something to brighten up your afternoon tea, these cookies have you covered with their moist texture and chewy goodness. I’m excited to share this recipe, which truly transforms simple, clean ingredients into a snack you’ll crave again and again.
Ingredients You’ll Need
The beauty of this Cocoa Banana Chickpea Cookies Recipe lies in its simplicity. Each ingredient is carefully chosen not only to provide the best flavors but also to keep the cookies naturally wholesome, moist, and full of personality. This list is straightforward but powerful, making it easy to gather everything and jump right into baking.
- 1 ripe banana: Adds natural sweetness and moisture while helping bind the dough together.
- 1 can (15 oz / 425g) chickpeas: Provides protein and a soft texture, making the cookies hearty and satisfying.
- 1/3 cup unsweetened cocoa powder: Brings deep chocolate flavor without extra sugar, keeping the cookies rich.
- 1/2 cup old-fashioned rolled oats: Lends a pleasant chewiness and a rustic texture that perfectly complements the soft banana.
- 1/4 cup nut butter: Almond or peanut butter adds creamy richness and helps bind ingredients together.
- 1/4 cup maple syrup: Naturally sweetens the dough in a lovely, subtle way; honey works as a great non-vegan alternative.
- 1 teaspoon vanilla extract: Enhances all the flavors with warm aromatic notes.
- 1/2 teaspoon baking soda: Gives the cookies a gentle lift for a tender bite.
- 1/4 teaspoon salt: Balances the sweetness and intensifies the cocoa flavor.
- 1/4 cup dark chocolate chips: Adds pockets of melty chocolate within each cookie.
- 2 tablespoons chopped hazelnuts (optional): Offers delightful crunch and a nutty dimension.
- 1–2 tablespoons plant milk (optional): Used only if needed to loosen the dough for easier scooping.
How to Make Cocoa Banana Chickpea Cookies Recipe
Step 1: Preheat Your Oven
Start by setting your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This step ensures your cookies bake evenly and don’t stick. Precise temperature and preparation make all the difference between perfect chewy cookies and ones that are overdone.
Step 2: Blend the Base Ingredients
In a food processor, combine chickpeas, cocoa powder, nut butter, maple syrup, vanilla extract, baking soda, and salt. Blend this mix until it reaches a mostly smooth consistency but still holds onto some small chickpea pieces for an appealing, slightly textured bite. This blending process harmonizes all the flavors into one cohesive base.
Step 3: Add the Remaining Ingredients
Transfer your blended mixture into a bowl and gently fold in the rolled oats, banana chunks, chocolate chips, and hazelnuts if using. The dough should be thick yet scoopable. If it feels too dry or crumbly, add 1 tablespoon of plant milk and stir carefully, adding more only if necessary. This step ensures the cookies have just the right moisture and chewiness.
Step 4: Form the Cookies
Using a spoon or cookie scoop, portion out the dough onto the prepared baking sheet. Flatten each cookie slightly with the back of your spoon, then press a few extra chocolate chips on top for that irresistible chocolate burst. The shaping stage is fun and lets you customize your cookie size and thickness.
Step 5: Bake to Perfection
Pop your baking sheet into the oven and bake for about 10 to 12 minutes. You want the tops to be set but still soft when pressed lightly—this ensures they come out chewy and moist instead of dry. Oven times can vary, so keep an eye on them as they bake.
Step 6: Cool Before Enjoying
Allow the cookies to rest on the baking sheet for 5 minutes after baking to firm up. Then, transfer them to a wire rack to cool completely. Cooling is crucial because it lets the cookies finish setting while preserving their soft, chewy texture.
How to Serve Cocoa Banana Chickpea Cookies Recipe
Garnishes
Sprinkling a few extra chocolate chips or chopped nuts on top before serving adds a visually inviting touch and an extra layer of crunch or melty chocolate goodness. For a special presentation, a light dusting of powdered sugar or cocoa powder can elevate them further.
Side Dishes
These cookies pair amazingly well with a cool glass of plant-based milk or a steaming cup of coffee or tea. For a more substantial snack, serve them alongside fresh fruit or a dollop of yogurt to balance the richness with some bright freshness.
Creative Ways to Present
Try stacking these cookies into a decorative jar for gifting or arrange them on a platter with colorful fruit and nuts for a delightful dessert spread. You could also sandwich them with a layer of nut butter or dairy-free cream cheese to create an indulgent cookie sandwich everyone will rave about.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Cocoa Banana Chickpea Cookies Recipe cookies in an airtight container at room temperature for up to five days. This keeps them soft and fresh without drying out, so you can enjoy them throughout the week.
Freezing
These cookies freeze incredibly well. Arrange them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe container or bag. They’ll stay fresh for up to three months, making them perfect for quick snacks anytime you want.
Reheating
To bring frozen or refrigerated cookies back to life, warm them in the oven at 300°F (150°C) for about 5 to 7 minutes or microwave for 15 to 20 seconds. This revives their soft, chewy texture and melty chocolate centers like they just came out of the oven.
FAQs
Can I use canned chickpeas straight from the can?
Yes! Just make sure to drain, rinse, and pat them dry thoroughly before blending. Excess moisture can affect the cookie dough’s texture.
Are these cookies vegan-friendly?
Absolutely. Use maple syrup instead of honey and a plant-based nut butter to keep these cookies completely vegan without sacrificing any flavor or texture.
What if I don’t have hazelnuts? Can I substitute?
Feel free to swap hazelnuts with walnuts, pecans, or almonds, or omit nuts altogether if you prefer. The cookies still taste amazing either way.
How ripe should the banana be?
A ripe banana with brown spots works best to add natural sweetness and moisture. The softer the banana, the easier it will incorporate into the dough.
Can I make these cookies gluten-free?
Yes, as long as you use certified gluten-free oats, this Cocoa Banana Chickpea Cookies Recipe is naturally gluten-free and safe for those with sensitivities.
Final Thoughts
There’s something so satisfying about a cookie that tastes indulgent yet sneaks in wholesome ingredients like chickpeas and bananas, and this Cocoa Banana Chickpea Cookies Recipe does exactly that. They are a true game-changer for anyone who loves baking treats that feel good to eat and share. I hope you give these cookies a try and discover just how easy and fun it is to create something so delicious and nourishing in your own kitchen!
Print
Cocoa Banana Chickpea Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 12 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
These Cocoa Banana Chickpea Cookies are a wholesome, delicious treat that combines the natural sweetness of ripe bananas with the rich depth of unsweetened cocoa and protein-packed chickpeas. Perfectly chewy with a slight crunch from hazelnuts and melty dark chocolate chips, these cookies are vegan, gluten-free, and naturally sweetened with maple syrup. Ready in just 22 minutes, they make a quick and healthy snack for any time of day.
Ingredients
Wet Ingredients
- 1 ripe medium-sized banana, chopped into small chunks
- 1/4 cup nut butter (almond or peanut)
- 1/4 cup maple syrup (or honey if not vegan)
- 1 teaspoon vanilla extract
- 1–2 tablespoons plant milk (only if needed to loosen the dough)
Dry Ingredients
- 1 (15 oz / 425g) can chickpeas, drained, rinsed, and patted dry
- 1/3 cup unsweetened cocoa powder
- 1/2 cup old-fashioned rolled oats
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup dark chocolate chips (plus more for topping)
- 2 tablespoons chopped hazelnuts (optional, for added crunch)
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for baking the cookies.
- Blend Base Ingredients: In a food processor, combine the chickpeas, cocoa powder, nut butter, maple syrup, vanilla extract, baking soda, and salt. Blend until the mixture is mostly smooth, leaving some small bits of chickpeas for texture.
- Add Remaining Ingredients: Transfer the blended mixture to a bowl and stir in the rolled oats, banana chunks, chocolate chips, and hazelnuts. The dough should be thick and easy to scoop. If it feels too dry, incorporate 1 tablespoon of plant milk and add more only if necessary to achieve the right consistency.
- Form the Cookies: Use a spoon or cookie scoop to portion the dough evenly onto the prepared baking sheet. Flatten each cookie slightly with the back of a spoon and garnish with a few extra chocolate chips on top.
- Bake: Place the baking sheet in the oven and bake for 10 to 12 minutes, or until the cookie tops are set but remain soft to the touch.
- Cool: Let the cookies rest on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving.
Notes
- If the dough is too wet or sticky, add a bit more rolled oats to help firm it up.
- Use plant milk sparingly, as adding too much can make the dough too loose to handle.
- For extra flavor, toast the hazelnuts lightly before chopping and adding.
- Store these cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- These cookies freeze well—wrap tightly and thaw at room temperature before eating.
