If you are looking for a treat that feels indulgent but actually supports your health goals, then you have to try this Healthy High Protein Cocoa Chickpea Cookies with Banana Recipe. These cookies bring together the rich, comforting taste of cocoa and chocolate with the surprising creaminess of chickpeas and natural sweetness from banana and maple syrup. Not only do they satisfy your sweet tooth, but they also pack a powerful protein punch, making them perfect for a snack or a breakfast on-the-go. The texture is delightfully chewy with just the right hint of crunch from hazelnuts, creating a cookie experience that feels both nourishing and decadent. You will be amazed at how simple ingredients come together to deliver such a wholesome yet delicious result.
Ingredients You’ll Need
Getting the balance right in this recipe is all about using simple, wholesome ingredients that each bring something special. Every component contributes to the flavor, texture, or nutrition of these cookies, creating a perfect harmony from start to finish.
- 1 ripe banana: Adds natural sweetness and moisture, helping to bind the dough.
- 1 can chickpeas (15 oz / 425g): The surprising base for protein and creaminess in the batter.
- 1/3 cup unsweetened cocoa powder: Brings deep chocolate flavor without added sugar.
- 1/2 cup old-fashioned rolled oats: Adds hearty texture and fiber.
- 1/4 cup nut butter (almond or peanut): Provides healthy fats and a rich, nutty taste.
- 1/4 cup maple syrup (or honey): Natural sweetener for that perfect balance of flavors.
- 1 teaspoon vanilla extract: Enhances the aroma and warmth of the cookies.
- 1/2 teaspoon baking soda: Helps the cookies rise lightly and get a tender crumb.
- 1/4 teaspoon salt: Brightens flavors and balances sweetness.
- 1/4 cup dark chocolate chips: Melts into pockets of gooey chocolate delight.
- 2 tablespoons chopped hazelnuts (optional): Adds a satisfying crunch and subtle nuttiness.
- 1–2 tablespoons plant milk (optional): Loosens dough if it feels too dry, ensuring the perfect consistency.
How to Make Healthy High Protein Cocoa Chickpea Cookies with Banana Recipe
Step 1: Preheat the Oven
Start by setting your oven to 350°F (175°C) to ensure it’s nice and hot when you’re ready to bake. Line a baking sheet with parchment paper to prevent sticking and make cleanup a breeze. This simple step sets the stage for perfectly baked cookies that won’t stick or lose shape.
Step 2: Blend Base Ingredients
Next, toss the chickpeas, cocoa powder, nut butter, maple syrup, vanilla extract, baking soda, and salt into a food processor. Blend them until the mixture becomes mostly smooth but still has a few chickpea bits here and there to give the cookies some lovely texture. This base is the heart of your Healthy High Protein Cocoa Chickpea Cookies with Banana Recipe.
Step 3: Add Remaining Ingredients
Transfer your chocolaty chickpea blend into a mixing bowl. Gently fold in the rolled oats, banana chunks, chocolate chips, and chopped hazelnuts. The dough will be quite thick, easy to scoop and shape. If it feels too dry or crumbly, just stir in one tablespoon of plant milk, adding a little more only if necessary, to get that perfect scoopable consistency.
Step 4: Form the Cookies
Using a spoon or cookie scoop, portion out the dough onto your prepared baking sheet. Flatten each cookie gently with the back of the spoon to help it cook evenly. For a finishing touch, sprinkle a few extra chocolate chips on top to create that irresistible chocolatey appeal.
Step 5: Bake
Slide the baking sheet into the oven and bake your cookies for 10 to 12 minutes. You want them set on top but still soft to the touch, so they remain chewy and moist inside.
Step 6: Cool
Once baked, allow the cookies to rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This resting time helps them firm up just enough without drying out, maintaining that wonderful texture you love.
How to Serve Healthy High Protein Cocoa Chickpea Cookies with Banana Recipe
Garnishes
For an eye-catching and tasty finish, try dusting your cookies with a light sprinkle of cocoa powder or a few flakes of sea salt on top. Adding a few extra chopped hazelnuts or even a small drizzle of melted dark chocolate over each cookie can elevate the presentation, making them look as fantastic as they taste.
Side Dishes
These cookies make a great pairing with many beverages and light foods. Serve alongside a cup of warm almond milk or your favorite blended smoothie for a wholesome snack. They even complement a dollop of Greek yogurt topped with fresh berries for an extra nourishing touch that balances protein and sweetness.
Creative Ways to Present
If you want to impress friends or family, set up a cookie platter with little bowls of nut butters, extra chocolate chips, and fresh banana slices nearby. Encourage everyone to build “cookie sandwiches” by spreading nut butter between two cookies or topping with fruit for an interactive and fun twist on this Healthy High Protein Cocoa Chickpea Cookies with Banana Recipe.
Make Ahead and Storage
Storing Leftovers
Keep your cookies fresh by storing them in an airtight container at room temperature for up to 4 days. This keeps that delightful chewiness intact without drying them out. Simply keep them away from direct sunlight or heat sources to maintain their flavor and texture.
Freezing
If you make a big batch, these cookies freeze beautifully. Place them in a single layer on a baking sheet initially to freeze solid, then transfer to a freezer-safe container or ziplock bag. Frozen, they keep well for up to 3 months, so you always have a healthy treat ready when cravings strike.
Reheating
To enjoy frozen cookies, thaw them at room temperature or warm them gently in the microwave for 15-20 seconds. This revives their soft, chewy quality and melts the chocolate chips just slightly, giving you a fresh-from-the-oven feel anytime you want.
FAQs
Can I use canned chickpeas for this recipe?
Absolutely! Using canned chickpeas is convenient and works perfectly as long as you drain, rinse, and dry them before blending. This ensures the right texture and prevents extra moisture from affecting your dough.
Is this recipe vegan?
Yes, this Healthy High Protein Cocoa Chickpea Cookies with Banana Recipe can be made vegan by using maple syrup instead of honey and plant-based nut butters and milk. It’s a great option for plant-based eaters looking for a protein-rich sweet treat.
What type of nut butter works best?
Peanut butter and almond butter are both fantastic choices, giving a rich nutty flavor and creamy texture. Feel free to experiment with your favorite nut or seed butter — just make sure it’s smooth for the best blend.
Why are chickpeas used in cookies?
Chickpeas provide protein, fiber, and moisture, making these cookies more filling and nutritious than traditional treats. They also create a surprisingly soft texture that keeps these cookies chewy and satisfying.
Can I substitute the banana?
Banana adds sweetness and moisture that’s hard to replace exactly, but you can try using unsweetened applesauce or pumpkin puree if needed. Keep in mind the flavor and texture might be slightly different, but they will still be delicious.
Final Thoughts
I hope you’re as excited as I am for you to try this Healthy High Protein Cocoa Chickpea Cookies with Banana Recipe. It’s one of those rare finds that combine wholesome ingredients, simple preparation, and irresistible taste all in one. Whether you’re after a post-workout boost, a cozy snack, or a healthier way to satisfy your chocolate craving, these cookies are ready to become your new go-to. Happy baking, and enjoy every bite!
Print
Healthy High Protein Cocoa Chickpea Cookies with Banana Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 12 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Healthy High Protein Cocoa Chickpea Cookies with Banana are a delicious and nutritious treat. Featuring chickpeas and ripe banana as base ingredients, these cookies are packed with protein and fiber while being naturally sweetened with maple syrup. With a rich cocoa flavor, a chewy texture from oats, and the added indulgence of dark chocolate chips and hazelnuts, these cookies are perfect for a guilt-free snack or dessert.
Ingredients
Main Ingredients
- 1 ripe banana (medium-sized), chopped into small chunks
- 1 (15 oz / 425g) can chickpeas, drained, rinsed, and patted dry
- 1/3 cup unsweetened cocoa powder
- 1/2 cup old-fashioned rolled oats
- 1/4 cup nut butter (almond or peanut work well)
- 1/4 cup maple syrup (or honey, if not vegan)
- 1 teaspoon vanilla extract
- 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)
- 1–2 tablespoons plant milk (only if needed to loosen the dough)
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- 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 but still contains some small chickpea bits for texture, ensuring a pleasant chewiness in the cookies.
- Add Remaining Ingredients: Transfer the blended mixture to a mixing bowl and stir in the rolled oats, banana chunks, chocolate chips, and optionally the chopped hazelnuts. The dough should be thick and easy to scoop; if it feels too dry, add 1 tablespoon of plant milk to loosen it slightly, adding more only if necessary.
- Form the Cookies: Use a spoon or cookie scoop to portion the dough on the prepared baking sheet. Flatten each cookie slightly with the back of a spoon for an even shape and top with additional chocolate chips for extra indulgence.
- Bake: Place the baking sheet in the preheated oven and bake for 10 to 12 minutes, or until the tops of the cookies are set but still soft to the touch, providing a chewy and moist texture.
- Cool: Allow the cookies to rest on the baking sheet for 5 minutes after baking, then transfer them to a wire rack to cool completely, which helps them firm up while maintaining their softness inside.
Notes
- If the dough feels too wet, add a little more oats to help it firm up.
- You can substitute maple syrup with honey if not vegan.
- Use salted or unsalted nut butter based on your preference, but reduce added salt if using salted.
- These cookies keep well in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
- For a nuttier flavor, try different nut butters like cashew or sunflower seed butter.
- Adding chopped hazelnuts is optional but provides extra texture and flavor.
