Description
These Healthy High Protein Cocoa Chickpea Cookies with Banana are a must-try if you’re craving something chocolatey, chewy, and good for you. They’re made with simple pantry staples and pack a punch of plant-based protein, fiber, and natural sweetness. Perfect for quick breakfast ideas, post-workout snacks, healthy treats, or easy dessert recipes, these cookies are gluten-free, dairy-free, and flourless—ideal for anyone looking for nutritious food ideas without sacrificing flavor.
Ingredients
1 can chickpeas (rinsed and drained)
2 ripe bananas
1/4 cup unsweetened cocoa powder
1/4 cup nut butter (like almond or peanut butter)
2 tablespoons maple syrup
1 teaspoon vanilla extract
1 teaspoon baking powder
1/3 cup dark chocolate chips
optional chopped nuts, white chocolate chips, or dried fruit
Instructions
1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Rinse and drain chickpeas. Optionally, peel them for a smoother texture.
3. In a food processor, blend chickpeas, bananas, nut butter, maple syrup, and vanilla extract until smooth.
4. Add cocoa powder and baking powder; blend again until a thick batter forms.
5. Transfer to a bowl and fold in chocolate chips and optional add-ins.
6. Scoop dough onto the baking sheet and flatten slightly with a spoon.
7. Bake for 12–14 minutes or until set but soft. Don’t overbake!
8. Cool on the baking sheet for 10 minutes before transferring to a wire rack.
Notes
Use very ripe bananas for maximum sweetness and moisture.
Don’t overbake—these cookies are best when soft and fudgy.
Store in an airtight container in the fridge or freezer for best texture and longevity.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Healthy Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 6g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg