Healthy High Protein Cocoa Chickpea Cookies With Banana: A Sweet Adventure!

Honestly, who knew cookies could be so complicated? I mean, you’re just trying to find a simple recipe for Healthy High Protein Cocoa Chickpea Cookies with Banana, and suddenly, you’re staring at eight different blog posts, all with their own crazy twists and turns. But look, I’m not here to stress you out. I want to share a recipe that, let me tell you, WORKS.

So, here we go! These cookies are not only delicious—my whole family devours them—but they’re also packed full of protein. Trust me, you won’t want to miss out on this one.

Ingredients You’ll Need

Alright, before we get into the cooking, let’s talk ingredients. Here’s the rundown for our cookie magic:

• 1 ripe banana, medium, chopped – (The riper, the better! I swear it makes everything sweeter.)
• 1 (15 oz) can chickpeas, drained, rinsed, and patted dry – (And if you can’t find canned ones, you could use dried; just soak ‘em overnight, but who’s got time for that?)
• 1/3 cup unsweetened cocoa powder – (Like, even the unsweetened stuff can feel fancy. It’s not, but it sure makes me feel like a gourmet chef.)
• 1/2 cup old-fashioned rolled oats – (I always have some in my pantry. For oatmeal, obviously, but also these cookies! )
• 1/4 cup nut butter, almond or peanut – (I use peanut butter because I’m a sucker for its taste, but almond butter does wonders too. Whatever you have works, really.)
• 1/4 cup maple syrup or honey – (You could totally skip this if you want to go sugar-free… but what’s the fun in that?)
• 1 teaspoon vanilla extract – (Because vanilla makes everything better. Am I right?)
• 1/2 teaspoon baking soda – (A little lift, you know? But don’t go overboard; we ain’t making cakes here.)
• 1/4 teaspoon salt – (Use sea salt if you’re fancy, regular if you’re normal like me.)
• 1/4 cup dark chocolate chips, plus more for topping – (Because, why not? Chocolate is life!)
• 2 tablespoons chopped hazelnuts, optional – (Magical crunchy bits! But only if you’re in the mood.)
• 1 to 2 tablespoons plant milk, only if needed – (Sometimes the dough gets a bit dry, but you’ll know if it feels too crumbly.)

From running through the grocery store to grab everything (Why is it always the one ingredient that’s sold out?!), to standing in front of the pantry wondering if I have enough oats, I’ve learned to stock up on these essentials. My 8-year-old refuses to eat anything green, but somehow loves these cookies—winning! Have you ever seen that?

Making the Cookies: Your Kitchen Adventure Awaits

Now, let’s get down to business. Here’s how you make these beauties!

1. Preheat your oven to 350°F

And the key is—oh wait, I forgot to mention—you need to preheat your oven first! Don’t let that heat go to waste while you’re mixing.

2. Blend the Base

In a food processor, throw in your chickpeas, cocoa powder, nut butter, maple syrup, vanilla, baking soda, and salt. Blend until it’s mostly smooth. If you’re like me, you might get a little too excited and run the processor a bit longer than intended. Trust me, loud noises do happen—just hope nobody’s napping!

3. Mix It Up

Transfer this delicious chocolaty mix into a bowl. Now stir in your oats, banana chunks, chocolate chips, and hazelnuts if you’re using ‘em. This dough should be thick, but if it feels too dry—add a tablespoon of plant milk. I usually have to do this because my blender isn’t the best.

4. Scoop and Flatten

Scoop that dough onto your baking sheet and flatten them slightly. Don’t worry about making them perfect; they’ll spread a bit while baking. If you’re like me, you might forget to leave enough space between the cookies—oops! Top with extra chocolate chips because more chocolate equals more happiness, right?

5. Bake Away!

Bake for 10 to 12 minutes. You want them to be set on top but still soft in the middle. Go ahead and keep an eye on the clock—don’t let that cookie disaster happen again.

6. Cool Down Time

Let them cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely. This is the part where I usually get distracted and start nibbling right away, and well, the cookie may end up half as big as intended.

Personal Tips – Chaotic Wisdom Ahead

1. Kitchen tools: A good food processor makes a world of difference, trust me on this one.
2. Serving suggestions: These cookies are perfect with a glass of almond milk or as an afternoon snack. I can’t even tell you how many times I’ve made this for friends, and they’re always surprised there’s chickpeas in there!
3. Bake for a friend: These cookies are a wonderful way to share some love. My neighbor Sarah swears by ‘em, and I’m happy to share my secret.

Anyway, let me bring this home. These cookies turned into a kitchen adventure I never anticipated. Total delight, pure joy, with just the right amount of chocolate.

So—have you ever tried this? What were your fails? Please share all the chaos—and the triumphs! Let me know how yours turns out! Happy baking, and remember, messes are bound to happen. Keep that adventure spirit alive! 🥳🍪

See you around, and don’t forget to enjoy those little victories! 😊

Cocoa Chickpea Cookies

Deliciously healthy cookies packed with protein from chickpeas, sweetened with ripe bananas, and rich in chocolate flavor.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Servings: 12 cookies

Course: Dessert, Snack

Cuisine: American, Healthy

Calories: 100

Ingredients Method Notes

Ingredients

  

For the Cookie Base

• 1 medium ripe banana, chopped The riper, the better for sweetness.
• 1 15 oz can chickpeas, drained and rinsed Alternatively, dried chickpeas soaked overnight.
• 1/3 cup unsweetened cocoa powder Gives a rich chocolate flavor.
• 1/2 cup old-fashioned rolled oats Essential for texture.
• 1/4 cup nut butter, almond or peanut Peanut butter preferred for taste.
• 1/4 cup maple syrup or honey Optional for a sugar-free version.
• 1 teaspoon vanilla extract Enhances flavor.
• 1/2 teaspoon baking soda For a little lift.
• 1/4 teaspoon salt Use sea salt if desired.
• 1/4 cup dark chocolate chips Plus more for topping.
• 2 tablespoons chopped hazelnuts Optional for added crunch.
• 1-2 tablespoons plant milk If the dough is too dry.

Method

 

Preparation

1. Preheat your oven to 350°F.
2. In a food processor, blend chickpeas, cocoa powder, nut butter, maple syrup, vanilla, baking soda, and salt until mostly smooth.
3. Transfer the mixture to a bowl and stir in oats, banana chunks, chocolate chips, and hazelnuts. Add plant milk if too dry.

Baking

1. Scoop dough onto a baking sheet and flatten slightly. Top with extra chocolate chips.
2. Bake for 10 to 12 minutes until set on top but soft in the middle.
3. Cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.

Notes

A good food processor makes a significant difference. These cookies pair excellently with almond milk and can be a great treat for friends.