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
Scale
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.
