Healthy High Protein Cocoa Chickpea Cookies Recipe
These Healthy High Protein Cocoa Chickpea Cookies are a delicious and nutritious treat combining the richness of cocoa and chocolate with the protein power of chickpeas. Naturally sweetened with banana and maple syrup, these cookies are perfect for a guilt-free indulgence that supports a balanced diet.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 12 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Wet Ingredients
- 1 ripe banana, medium, chopped
- 1/4 cup nut butter (almond or peanut)
- 1/4 cup maple syrup or honey
- 1 teaspoon vanilla extract
- 1 to 2 tablespoons plant milk (only if needed)
Dry Ingredients
- 1 (15 oz) can chickpeas, drained, rinsed, and patted dry
- 1/3 cup unsweetened cocoa powder
- 1/2 cup old-fashioned rolled oats
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Add-ins
- 1/4 cup dark chocolate chips, plus more for topping
- 2 tablespoons chopped hazelnuts (optional)
Instructions
- Preheat Oven: Preheat the oven to 350°F and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Blend Wet and Chickpea Ingredients: Add the drained and dried chickpeas, cocoa powder, nut butter, maple syrup, vanilla extract, baking soda, and salt to a food processor. Blend until the mixture is mostly smooth, ensuring the chickpeas are finely ground and well incorporated.
- Mix Dry Ingredients and Add-ins: Transfer the blended mixture to a bowl. Stir in the rolled oats, chopped banana, dark chocolate chips, and optional chopped hazelnuts. If the dough feels too dry, add 1 to 2 tablespoons of plant milk gradually to achieve a workable consistency.
- Scoop and Shape Cookies: Scoop portions of dough onto the prepared baking sheet, flattening them slightly to form cookie shapes. Top each cookie with extra dark chocolate chips for an appealing finish and extra chocolate flavor.
- Bake: Place the baking sheet in the preheated oven and bake the cookies for 10 to 12 minutes, until the tops have set but remain soft to the touch.
- Cool: Cool the cookies on the baking sheet for 5 minutes to firm up slightly, then carefully transfer them to a cooling rack to cool completely before serving.
Notes
- Ensure chickpeas are well drained and patted dry to avoid excess moisture in the dough.
- Use plant milk sparingly to adjust dough consistency; too much can make the dough too wet.
- These cookies are soft when fresh and will firm up slightly when cooled.
- Hazelnuts are optional but add a nice crunch and flavor contrast.
- Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
- Maple syrup can be substituted with honey for those not following a vegan diet.
