Description
Delightful, high protein cookies made with chickpeas and banana, perfect for a healthy snack or dessert.
Ingredients
Scale
- 1 ripe banana, medium, chopped
- 1 (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)
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Add the chickpeas, cocoa powder, nut butter, maple syrup, vanilla, baking soda, and salt to a food processor. Blend until mostly smooth.
- Transfer the mixture to a bowl and fold in the rolled oats, banana chunks, chocolate chips, and hazelnuts if using. If the dough feels too dry, add a little plant milk.
- Scoop spoonfuls of dough onto the prepared baking sheet and flatten them slightly. Top each with extra chocolate chips.
- Bake for 10 to 12 minutes, until the tops are set but still soft to the touch.
- Cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.
Notes
These cookies can be made gluten-free by using certified gluten-free oats. Store in an airtight container for up to 5 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 80mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg