Cocoa Banana Chickpea Cookies

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Cocoa Banana Chickpea Cookies are a delicious and healthy treat that you can easily make at home. They combine the rich taste of cocoa with the natural sweetness of ripe bananas and nutritious chickpeas. This cookie recipe is not only simple but also packed with protein and fiber, making it a guilt-free snack or dessert option that everyone will enjoy.

Why make this recipe

There are plenty of good reasons to make Cocoa Banana Chickpea Cookies. First, they are an excellent way to use up overripe bananas, which often go to waste. Second, chickpeas add a unique texture and a boost of protein, making these cookies more filling than traditional options. They are also gluten-free and can be made vegan, depending on if you choose to use maple syrup instead of honey. Moreover, this recipe is quick to prepare and requires minimal ingredients, making it perfect for busy days or last-minute cravings.

How to make Cocoa Banana Chickpea Cookies

Ingredients:

• 1 ripe banana, mashed
• 1 cup cooked chickpeas, rinsed and drained
• 1/4 cup cocoa powder
• 1 cup oats
• 1/4 cup maple syrup or honey (optional, for sweetness)
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• Pinch of salt

Directions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the mashed banana and chickpeas, mashing together until smooth.
3. Add the cocoa powder, oats, maple syrup (if using), vanilla extract, baking powder, and salt to the bowl.
4. Mix until all ingredients are well incorporated.
5. Drop spoonfuls of the mixture onto the prepared baking sheet, flattening them slightly.
6. Bake for 15-20 minutes until firm and set.
7. Let cool before serving.

How to serve Cocoa Banana Chickpea Cookies

These cookies are best enjoyed fresh from the oven but can also be stored for later. Serve them as is or pair them with a glass of milk or a cup of coffee. They make a great snack for kids and adults alike. You can also serve them with a sprinkle of powdered sugar for an extra touch.

How to store Cocoa Banana Chickpea Cookies

Store the cookies in an airtight container at room temperature for up to three days. If you want to keep them longer, place them in the fridge, where they will last about a week. You can also freeze the cookies for up to three months. Just make sure to let them cool completely before freezing.

Tips to make Cocoa Banana Chickpea Cookies

1. Make sure your banana is ripe; the browner it is, the sweeter it will be.
2. If you want a richer chocolate flavor, consider adding chocolate chips or nuts.
3. To make it easier to mash the chickpeas, you can use a food processor.
4. Don’t skip the baking powder; it helps the cookies rise slightly.

Variation

You can customize these cookies by adding ingredients like shredded coconut, dried fruit, or your favorite nuts. You can also experiment by replacing the cocoa powder with almond or peanut butter for a different taste.

FAQs

Can I make these cookies nut-free?
Yes, you can make these cookies without any nuts or nut-based products. Just be sure that any additions you make are also nut-free.

Are Cocoa Banana Chickpea Cookies vegan?
Yes, if you use maple syrup in place of honey, these cookies can be made vegan.

Can I use canned chickpeas?
Absolutely! Canned chickpeas are a convenient option. Just be sure to rinse and drain them thoroughly before using.

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