Healthy High Protein Cocoa Chickpea Cookies with Banana are soft, fudgy, and naturally sweetened—made with wholesome ingredients I feel good about. They’re flourless, dairy-free, and packed with plant-based protein from chickpeas and the natural sweetness of ripe bananas. I love making these for a healthy snack, dessert, or even breakfast on the go.
Why You’ll Love This Recipe
I love this recipe because it blends nutritious ingredients into a soft, chocolatey cookie that feels like a treat but fuels my body. The chickpeas add fiber and protein without any bean flavor, and the bananas act as a natural sweetener and binder. These cookies are perfect for anyone looking to reduce added sugar, eat more protein, or enjoy a guilt-free chocolate fix. They’re also quick to make in one bowl or blender.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Cooked chickpeas (canned or home-cooked, drained and rinsed)
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Ripe banana, mashed
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Unsweetened cocoa powder
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Nut butter (like almond, peanut, or cashew butter)
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Honey or maple syrup (optional, for extra sweetness)
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Vanilla extract
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Baking powder
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Pinch of salt
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Optional: dark chocolate chips, chopped nuts, or cacao nibs
Directions
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I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
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I add the chickpeas, mashed banana, cocoa powder, nut butter, sweetener (if using), vanilla, baking powder, and salt to a food processor or blender. I blend until smooth and thick.
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I fold in chocolate chips or nuts if I want extra texture.
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I scoop tablespoons of dough onto the baking sheet and gently flatten them with a spoon or my fingers.
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I bake for 12–15 minutes until the edges are set. The centers will stay soft.
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I let them cool completely before serving. They firm up as they cool.
Servings and timing
This recipe makes about 12 cookies and takes 25 minutes total—10 minutes to prep and 12–15 minutes to bake.
Variations
Sometimes I add a spoonful of ground flaxseed or chia seeds for extra fiber. I’ve also tried it with different nut butters—peanut butter gives a classic flavor, while almond butter makes them extra smooth. If I want them sweeter, I add a bit more honey or a sprinkle of mini chocolate chips on top before baking.
Storage/reheating
I store these cookies in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. They also freeze well—I just thaw them at room temperature or pop them in the microwave for a few seconds to warm.
FAQs
Can I taste the chickpeas?
Not at all. Once blended with banana, cocoa, and nut butter, the chickpeas disappear into a soft, brownie-like texture with no bean flavor.
Can I make them nut-free?
Yes. I use sunflower seed butter or tahini as a nut-free alternative, and they still turn out great.
Are these cookies gluten-free?
Yes. This recipe is naturally gluten-free as long as the baking powder and any add-ins (like chocolate chips) are certified gluten-free.
Can I skip the sweetener?
Yes. If my bananas are very ripe, I often skip added sweeteners completely. I taste the dough and adjust to my liking before baking.
Are these cookies suitable for breakfast?
Definitely. They’re made with whole ingredients and no refined sugar, so I grab one with my morning coffee or as a protein-rich snack.
Conclusion
Healthy High Protein Cocoa Chickpea Cookies with Banana are soft, chocolatey, and packed with nutrients—perfect when I want something sweet but nourishing. With simple ingredients and no refined flour or sugar, they’re a smart snack that still satisfies my chocolate cravings. Whether I’m baking for myself or sharing with friends, these cookies always disappear fast.
