Description
Delicious and nutritious cookies made with chickpeas and ripe bananas, perfect for a healthy treat!
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 your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In your food processor, add the chickpeas, cocoa powder, nut butter, maple syrup, vanilla extract, baking soda, and salt. Blend until mostly smooth.
- Transfer the mixture to a mixing bowl. Stir in the rolled oats, chopped banana, dark chocolate chips, and optional hazelnuts. If dry, add plant milk until combined.
- Using a spoon or cookie scoop, drop tablespoon-sized dollops of dough onto your prepared baking sheet. Flatten slightly and top with additional chocolate chips.
- Bake for 10 to 12 minutes until the tops are set but insides stay soft.
- Let them cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Store cookies in an airtight container in the refrigerator for up to a week or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
Keywords: cookies, healthy treats, chickpeas, gluten-free, vegan dessert