High-Protein Cocoa Chickpea Cookies
These soft, high-protein cocoa chickpea cookies are naturally sweetened, rich in chocolate flavor, and made with wholesome ingredients for a satisfying, better-for-you treat.
Calories:
Ingredients
- 1 ripe banana medium, chopped
- 1 15 oz can chickpeas, drained, rinsed, and patted dry
- ⅓ cup unsweetened cocoa powder
- ½ cup old-fashioned rolled oats
- ¼ cup nut butter almond or peanut
- ¼ cup maple syrup or honey
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup dark chocolate chips plus extra for topping
- 2 tablespoons chopped hazelnuts optional
- 1 –2 tablespoons plant milk only if needed
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper for even baking and easy release.
- Blend chickpeas, cocoa powder, nut butter, maple syrup, vanilla, baking soda, and salt in a food processor until mostly smooth. If the mixture feels too thick, add plant milk 1 tablespoon at a time until it softens.
- Transfer to a bowl and stir in oats, banana chunks, chocolate chips, and hazelnuts if using. The dough should be soft but hold its shape.
- Scoop portions onto the baking sheet and gently flatten. Shape them as desired since they won’t spread much.
- Bake for 10–12 minutes until the tops are set but still soft. Avoid overbaking to keep the centers tender.
- Let cookies rest on the baking sheet for 5 minutes, then transfer to a rack to cool completely.