Decadent Healthy High Protein Cocoa Chickpea Cookies Recipe

A guilt-free chocolate treat featuring Healthy High Protein Cocoa Chickpea Cookies, combining chickpeas and ripe bananas into a flourless, eggless delight.

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Prep Time 5

Cook Time 12

Cooling Time 5

Total Time 22

Servings: 12 cookies

Course: Snacks

Cuisine: Healthy

Calories: 120

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

1 can Chickpeas Well-rinsed and patted dry
1 large Ripe Banana With deep brown spots for sweetness
1/3 cup Cocoa Powder Dutch-processed or natural

For the Structure

1 cup Old-fashioned Rolled Oats Avoid quick or steel-cut oats
1/2 cup Nut Butter (Almond or Peanut) Creamy texture

For Sweetness

1/4 cup Maple Syrup Adds sweetness and moisture

For Baking

1 tsp Baking Soda Helps cookies stay soft
1/4 tsp Salt Enhances flavor

For Extra Indulgence

1/2 cup Chocolate Chips Optional for extra flavor

Equipment

Oven
Food processor
baking sheet
Parchment Paper
mixing bowl
cookie scoop

Method

Cooking Steps

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a food processor, blend chickpeas, cocoa powder, nut butter, maple syrup, baking soda, and salt until smooth.
Transfer to a bowl and fold in chopped banana and rolled oats. Stir in chocolate chips if using.
Drop spoonfuls of dough onto the baking sheet, flatten slightly, and space 2 inches apart.
Bake for 10 to 12 minutes until tops are matte and soft yet set.
Cool on the baking sheet for 5 minutes before transferring to a rack to finish cooling.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 15gProtein: 4gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 150mgPotassium: 150mgFiber: 3gSugar: 5gCalcium: 20mgIron: 1mg

Notes

Store cookies in an airtight container at room temperature for up to 3 days. Refrigerate for longer freshness or freeze for up to 3 months.

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