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Healthy High Protein Cocoa Chickpea Cookies With Banana

Indulge in these deliciously wholesome cookies made from chickpeas and bananas, packed with protein and rich chocolatey goodness.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: Healthy
Calories: 90
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 medium ripe banana, chopped
  • 15 oz 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)
  • 1/4 cup maple syrup or honey
  • 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)
  • 1 to 2 tablespoons plant milk (only if needed) Add if the dough feels too dry.

Method
 

Preparation
  1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
  2. Add chickpeas, cocoa powder, nut butter, maple syrup, vanilla, baking soda, and salt to a food processor. Blend until mostly smooth.
  3. Transfer the mixture to a bowl. Stir in oats, banana chunks, chocolate chips, and hazelnuts (if using). Add plant milk only if the dough feels too dry.
  4. Scoop dough onto the baking sheet and flatten slightly. Top with extra chocolate chips.
Baking
  1. Bake for 10 to 12 minutes until the tops are set but still soft.
  2. Cool on the baking sheet for 5 minutes, then transfer to a rack to cool completely.

Notes

Store in an airtight container in the fridge for up to a week or freeze for up to 3 months. Reheat in the microwave for a few seconds to enjoy fresh-baked taste.