Cocoa Banana Chickpea Cookies
These cocoa banana chickpea cookies combine simple ingredients like mashed banana, chickpeas, cocoa powder, and oats for a soft and satisfying healthy dessert.
Ingredients
Ingredients
- 1 ripe banana chopped into small chunks
- 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 bean paste
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup dark chocolate chips
- 2 tablespoons chopped hazelnuts optional
- 1 –2 tablespoons plant milk if needed
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a food processor, blend chickpeas, cocoa powder, nut butter, maple syrup, vanilla bean paste, baking soda, and salt until mostly smooth.
- Transfer to a bowl and stir in oats, banana chunks, chocolate chips, and hazelnuts. Add plant milk if the mixture is too dry.
- Scoop dough onto the prepared baking sheet and flatten slightly. Top with extra chocolate chips.
- Bake for 10-12 minutes or until tops are set but soft.
- Cool on the sheet for 5 minutes before transferring to a wire rack.
Notes
- The dough should be thick but manageable; add milk only if needed.
- Store cookies in an airtight container for up to 3 days at room temperature.
- Store cookies in an airtight container for up to 3 days at room temperature.