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Healthy High Protein Cocoa Chickpea Cookies with Banana

Healthy High Protein Cocoa Chickpea Cookies with Banana
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Healthy High Protein Cocoa Chickpea Cookies with Banana are a guilt-free, protein-packed snack blending chickpeas, ripe bananas, and rich cocoa powder. These naturally gluten-free cookies combine natural sweetness, fiber, and healthy fats delivering a delicious, nourishing treat perfect for post-workout energy or an enjoyable midday boost.

Ingredients

Scale

Main Ingredients

  • 1 can chickpeas, rinsed and drained (about 15 oz/425 g)
  • 2 ripe bananas, mashed
  • 1/4 cup unsweetened cocoa powder
  • 1/2 cup rolled oats
  • 1/4 cup natural peanut butter or almond butter
  • 1 tsp vanilla extract
  • 1 tsp baking powder

Optional Mix-ins

  • 1 tbsp chia seeds
  • 1/4 cup dark chocolate chips or cacao nibs
  • 1/4 cup chopped nuts (walnuts, pecans, or others)
  • Dried fruit such as raisins or chopped dates (optional)
  • Spices such as 1/2 tsp cinnamon or a pinch of chili powder (optional)

Instructions

  1. Prepare the Chickpeas and Bananas: Drain and rinse the canned chickpeas thoroughly to remove excess liquid and any metallic taste. Mash the ripe bananas in a mixing bowl until smooth to blend well with other ingredients.
  2. Blend the Chickpeas: Place the chickpeas in a food processor and pulse until creamy but still slightly chunky in texture, ensuring a moist but firm cookie base.
  3. Combine Wet Ingredients: Mix the mashed bananas with the blended chickpeas. Add the natural peanut or almond butter and vanilla extract, stirring until everything is incorporated into a thick mixture.
  4. Mix Dry Ingredients Separately: In a separate bowl, whisk together the unsweetened cocoa powder, rolled oats, baking powder, and any optional mix-ins like chia seeds, chocolate chips, nuts, dried fruit, or spices for even flavor distribution.
  5. Combine Wet and Dry: Fold the dry mixture gently into the wet ingredients, being careful not to overmix. The dough should be soft but scoopable, retaining some texture.
  6. Shape and Bake: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop dough into small mounds and flatten slightly as the cookies will not spread much. Bake for 12 to 15 minutes until firm to touch and holding together.
  7. Cool and Enjoy: Allow cookies to cool completely on a wire rack to set perfectly, providing the ideal texture and bite.

Notes

  • Use ripe bananas for natural sweetness and better binding.
  • Do not over-blend chickpeas; some texture prevents gummy cookies.
  • Chill dough for 30 minutes before baking to prevent spreading and improve texture.
  • Adjust sweetness by adding a splash of maple syrup if desired.
  • Watch baking time carefully; remove when edges are firm but centers are still soft to avoid drying out.

Nutrition

Keywords: healthy cookies, high protein snack, cocoa chickpea cookies, banana cookies, gluten free, plant-based, vegan option

Find it online: https://recipesemilly.com/healthy-high-protein-cocoa-chickpea-cookies-with-banana/