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
Scale
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.
