High Protein Cocoa Chickpea Cookies
These soft, fudgy cocoa chickpea cookies are naturally sweetened and packed with protein, offering a nutritious, flourless chocolate snack that's easy to make and perfect for guilt-free indulgence.
Equipment
- 1 oven preheated to 350°F
- 1 baking sheet lined with parchment paper
- 1 food processor for blending ingredients
- 1 mixing bowl
- 1 cooling rack
Ingredients
- 1 medium ripe banana 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 almond or peanut nut butter
- 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 extra for topping
- 2 tablespoons chopped hazelnuts optional
- 1 to 2 tablespoons plant milk if needed
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Add chickpeas, cocoa powder, nut butter, maple syrup, vanilla, baking soda, and salt to a food processor and blend until mostly smooth.
- Transfer the mixture to a mixing bowl and stir in oats, banana chunks, chocolate chips, and hazelnuts if using.
- Add plant milk only if the dough feels too dry to hold together.
- Scoop dough onto the baking sheet and flatten each cookie slightly; top with extra chocolate chips.
- Bake for 10 to 12 minutes until tops are set but cookies remain soft.
- Cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
Notes
- Ensure chickpeas are well rinsed and dried for ideal cookie texture.
- Cookies remain soft and fudgy, great for healthy snacks or post-workout energy.
- Store in an airtight container to maintain freshness.