Description
Delicious, guilt-free cookies made with chickpeas and bananas, high in protein and naturally sweetened.
Ingredients
Scale
- 1 ripe banana, medium, chopped
- 1 (15 oz) can chickpeas, drained, rinsed, and patted dry
- 1/3 cup unsweetened cocoa powder
- 1/2 cup old-fashioned rolled oats
- 1/4 cup nut butter, almond or peanut
- 1/4 cup maple syrup or honey
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup dark chocolate chips, plus more for topping
- 2 tablespoons chopped hazelnuts, optional
- 1 to 2 tablespoons plant milk, only if needed
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Blend the chickpeas, cocoa powder, nut butter, maple syrup, vanilla extract, baking soda, and salt in a food processor until mostly smooth.
- Mix in the oats, banana chunks, chocolate chips, and hazelnuts (if using) in a large mixing bowl.
- Scoop the dough onto the prepared baking sheet and flatten each cookie slightly.
- Bake for 10 to 12 minutes, or until the tops are set but soft.
- Cool the cookies on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.
Notes
Customize with your favorite nuts or spices for added flavor. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 100
- Sugar: 5g
- Sodium: 75mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg