Healthy High Protein Cocoa Chickpea Cookies with Banana Recipe

Introduction

These Healthy High Protein Cocoa Chickpea Cookies with Banana are a delicious and nutritious treat that combines plant-based protein with natural sweetness. Perfect for a guilt-free snack, they are easy to make and packed with wholesome ingredients.

Ingredients

• 1 can chickpeas (rinsed and drained)
• 2 ripe bananas
• 1/4 cup unsweetened cocoa powder
• 1/4 cup nut butter (like almond or peanut butter)
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/3 cup dark chocolate chips
• Optional: chopped nuts, white chocolate chips, or dried fruit

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Step 2: Rinse and drain the chickpeas. For a smoother texture, you may peel them if desired.
3. Step 3: In a food processor, blend the chickpeas, ripe bananas, nut butter, maple syrup, and vanilla extract until smooth.
4. Step 4: Add the cocoa powder and baking powder to the mixture, then blend again until a thick batter forms.
5. Step 5: Transfer the batter to a bowl and fold in the dark chocolate chips along with any optional add-ins like chopped nuts, white chocolate chips, or dried fruit.
6. Step 6: Scoop the dough onto the prepared baking sheet and flatten each scoop slightly with a spoon.
7. Step 7: Bake for 12–14 minutes, or until the cookies are set but still soft. Avoid overbaking to keep them moist.
8. Step 8: Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• Peeling the chickpeas can make the cookie texture smoother and less grainy.
• Swap maple syrup with honey or agave nectar depending on your preference.
• Add a pinch of cinnamon or chili powder for a unique flavor twist.
• Use sunflower seed butter as a nut-free alternative.
• For extra crunch, mix in chopped walnuts or pecans.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. To enjoy warm cookies, reheat briefly in the microwave for 10–15 seconds.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Are these cookies gluten-free?

Yes, this recipe uses chickpeas and no flour containing gluten, making the cookies gluten-free as long as you use gluten-free chocolate chips and additives.

Can I freeze these cookies?

Absolutely! Freeze the cookies in a sealed container or freezer bag for up to 2 months. Thaw at room temperature before serving.

Healthy High Protein Cocoa Chickpea Cookies with Banana Recipe

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★★★★★

4.8 from 513 reviews

• Author: Matteo
• Total Time: 29 minutes
• Yield: 10 servings 1x
• Diet: Vegetarian

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Description

These Healthy High Protein Cocoa Chickpea Cookies with Banana are a delicious and nutritious treat that combines protein-rich chickpeas and natural sweetness from ripe bananas. Perfect for a guilt-free snack, they are made with wholesome ingredients like nut butter, cocoa powder, and dark chocolate chips, offering a soft and satisfying cookie without refined sugars.

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Ingredients

Scale 1x2x3x

Base Ingredients

• 1 can chickpeas, rinsed and drained
• 2 ripe bananas
• 1/4 cup unsweetened cocoa powder
• 1/4 cup nut butter (such as almond or peanut butter)
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder

Add-ins

• 1/3 cup dark chocolate chips
• Optional: chopped nuts, white chocolate chips, or dried fruit

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Instructions

1. Preheat the oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for baking.
2. Prepare chickpeas: Rinse and drain the chickpeas thoroughly. Optionally, peel them by gently removing the skins to achieve a smoother cookie texture.
3. Blend base mixture: In a food processor, combine the rinsed chickpeas, ripe bananas, nut butter, maple syrup, and vanilla extract. Blend until the mixture is smooth and creamy.
4. Add dry ingredients: Add the unsweetened cocoa powder and baking powder to the blended mixture. Blend again until a thick cookie batter forms.
5. Incorporate add-ins: Transfer the batter to a bowl and fold in the dark chocolate chips along with any optional add-ins such as chopped nuts, white chocolate chips, or dried fruit.
6. Scoop cookies: Use a spoon to scoop portions of the dough onto the prepared baking sheet. Slightly flatten each cookie with the back of the spoon to shape them evenly.
7. Bake: Bake the cookies in the oven for 12 to 14 minutes. Bake until they are set but remain soft; be careful not to overbake to maintain their moist texture.
8. Cool before serving: Allow the cookies to cool on the baking sheet for about 10 minutes. Then transfer them to a wire rack to cool completely before enjoying.

Notes

• Peeling chickpeas is optional but recommended for a smoother cookie texture.
• Do not overbake to ensure cookies remain soft and moist.
• You can customize these cookies by adding chopped nuts, white chocolate chips, or dried fruit.
• Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
• These cookies are a great source of plant-based protein and make a healthy snack alternative.

• Prep Time: 10 minutes
• Cook Time: 14 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: healthy cookies, high protein cookies, chickpea cookies, banana cookies, vegan cookies, gluten-free cookies, chocolate cookies, nutritious snacks