Healthy High Protein Cocoa Chickpea Cookies Recipe

Introduction

These Healthy High Protein Cocoa Chickpea Cookies are a delicious and nutritious treat perfect for satisfying your chocolate cravings without the guilt. Made with simple ingredients like chickpeas, banana, and cocoa powder, they offer a soft, fudgy texture and a boost of protein ideal for snacking or post-workout energy.

Ingredients

• 1 ripe banana, medium, chopped
• 1 (15 oz) can chickpeas, drained, rinsed, and patted dry
• ⅓ cup unsweetened cocoa powder
• ½ cup old-fashioned rolled oats
• ¼ cup nut butter, almond or peanut
• ¼ cup maple syrup or honey
• 1 teaspoon vanilla extract
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ¼ cup dark chocolate chips, plus more for topping
• 2 tablespoons chopped hazelnuts, optional
• 1 to 2 tablespoons plant milk, only if needed

Instructions

1. Step 1: Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. Step 2: Add chickpeas, cocoa powder, nut butter, maple syrup, vanilla, baking soda, and salt to a food processor. Blend until mostly smooth.
3. Step 3: Transfer the mixture to a bowl. Stir in oats, banana chunks, chocolate chips, and hazelnuts if using. Add plant milk only if the dough feels too dry.
4. Step 4: Scoop dough onto the baking sheet and flatten slightly. Top with extra chocolate chips.
5. Step 5: Bake for 10 to 12 minutes until the tops are set but still soft.
6. Step 6: Cool on the baking sheet for 5 minutes, then transfer to a rack to cool completely.

Tips & Variations

• Make sure chickpeas are well rinsed and patted dry to achieve the best cookie texture.
• Use your favorite nut butter or substitute with sunflower seed butter for a nut-free option.
• Add a pinch of cinnamon or espresso powder for a flavor twist.
• For extra crunch, sprinkle chopped nuts or seeds on top before baking.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. They can also be frozen for up to 3 months. To reheat, warm gently in the microwave or allow to sit at room temperature until soft.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned chickpeas straight from the can?

Yes, but be sure to drain, rinse thoroughly, and pat them dry to reduce moisture. This will help the cookies achieve the right texture.

Are these cookies vegan?

They can be vegan if you use maple syrup instead of honey and select a plant-based nut butter and milk. Otherwise, honey would make them non-vegan.

Healthy High Protein Cocoa Chickpea Cookies Recipe

Print Recipe

★★★★★

4.5 from 114 reviews

These Healthy High Protein Cocoa Chickpea Cookies combine the rich taste of cocoa with the nutritional benefits of chickpeas and oats, creating a soft, fudgy treat perfect for a healthy snack or post-workout fuel. Sweetened naturally with banana and maple syrup or honey, these cookies offer a delicious, gluten-free way to satisfy your sweet tooth while boosting your protein intake.

• Author: Joe
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes
• Yield: 12 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 ripe banana, medium, chopped
• 1 (15 oz) can chickpeas, drained, rinsed, and patted dry
• ⅓ cup unsweetened cocoa powder
• ½ cup old-fashioned rolled oats
• ¼ cup nut butter, almond or peanut
• ¼ cup maple syrup or honey
• 1 teaspoon vanilla extract
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ¼ cup dark chocolate chips, plus more for topping
• 2 tablespoons chopped hazelnuts, optional
• 1 to 2 tablespoons plant milk, only if needed

Instructions

1. Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for baking.
2. Blend Ingredients: Add the chickpeas, cocoa powder, nut butter, maple syrup, vanilla extract, baking soda, and salt to a food processor and blend until mostly smooth, creating the cookie dough base.
3. Mix in Dry Ingredients: Transfer the blended mixture to a bowl, then stir in the rolled oats, chopped banana, dark chocolate chips, and hazelnuts if using. Add plant milk only if the dough is too dry to combine well.
4. Shape Cookies: Scoop the dough onto the prepared baking sheet and gently flatten each portion. Top with additional chocolate chips for extra flavor and texture.
5. Bake Cookies: Bake the cookies for 10 to 12 minutes until the tops are set but still soft in the center, ensuring a fudgy texture.
6. Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before serving or storing.

Notes

• Make sure chickpeas are well rinsed and dried for the best texture in the final cookies.
• The cookies stay soft and fudgy, making them ideal for healthy snacking or as post-workout fuel.
• You can substitute maple syrup with honey depending on your preference or dietary needs.
• If the dough is too thick, add plant milk gradually to reach the desired consistency.

Keywords: healthy cookies, high protein cookies, cocoa chickpea cookies, gluten free dessert, vegan cookies, post-workout snack