Cocoa Chickpea Cookies

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

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Prep Time 15

Cook Time 12

Total Time 27

Servings: 12 cookies

Course: Dessert, Snack

Cuisine: American, Healthy

Calories: 100

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.

Preparation

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

Baking

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

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