Chickpea Chocolate Cookies
Chickpea Chocolate Cookies
Ingredients
- 1 can chickpeas
- 5 tablespoons unsweetened cocoa powder, or 30g
- 1 banana
- 1 scoop chocolate whey protein, or 35g (can use pea protein for vegan)
- 8 pitted noor dates, (or 4-5 medjool dates)
- 3 tablespoons PB2 powder, or 20g
- 1/3 cup no sugar added dark chocolate chips, or 60g
- 1 tablespoon coconut oil, or 8g
- as needed melted chocolate, for topping
Instructions
- 1
Open and drain the chickpeas from the can. Rinse the chickpeas well under running water using a colander. Add the rinsed chickpeas into a blender or food processor.
⏱️ 2 min
- 2
Add the banana, unsweetened cocoa powder, chocolate whey protein powder, pitted noor dates, and PB2 powder to the blender or food processor with the chickpeas.
⏱️ 2 min
- 3
Blend all the ingredients together until a smooth cookie dough consistency is achieved. Scrape down the sides of the blender/food processor as needed.
⏱️ 3 min
- 4
Add the no sugar added dark chocolate chips and coconut oil to the blended mixture. Continue blending until these are just incorporated and the mixture forms a thick, sticky dough.
⏱️ 2 min
- 5
Line a baking tray with parchment paper.
⏱️ 1 min
- 6
Scoop out portions of the dough onto the prepared baking tray, making roughly 9 to 10 cookies.
⏱️ 3 min
- 7
Shape each cookie with the back of a spoon, as the dough will be soft. Gently flatten and round them.
⏱️ 2 min
- 8
Bake the cookies in a preheated oven at 350°F (175°C) for 15 to 20 minutes, or until the edges are set and the cookies feel firm.
⏱️ 20 min•🌡️ 350
- 9
Let the cookies cool completely on the baking tray before handling. This will take about 15 minutes.
⏱️ 15 min
- 10
Once cooled, top the cookies with melted chocolate, drizzling it over the top as desired.
⏱️ 3 min
- 11
Place the cookies into the fridge or freezer for a few minutes (about 5 minutes) to allow the chocolate shell to harden.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Chickpea Chocolate Cookies
- 1 can chickpeas
- 5 tablespoons unsweetened cocoa powder, or 30g
- 1 banana
- 1 scoop chocolate whey protein, or 35g (can use pea protein for vegan)
- 8 pitted noor dates, (or 4-5 medjool dates)
- 3 tablespoons PB2 powder, or 20g
- 1/3 cup no sugar added dark chocolate chips, or 60g
- 1 tablespoon coconut oil, or 8g
- as needed melted chocolate, for topping
Instructions
- 1
Open and drain the chickpeas from the can. Rinse the chickpeas well under running water using a colander. Add the rinsed chickpeas into a blender or food processor.
⏱️ 2 min - 2
Add the banana, unsweetened cocoa powder, chocolate whey protein powder, pitted noor dates, and PB2 powder to the blender or food processor with the chickpeas.
⏱️ 2 min - 3
Blend all the ingredients together until a smooth cookie dough consistency is achieved. Scrape down the sides of the blender/food processor as needed.
⏱️ 3 min - 4
Add the no sugar added dark chocolate chips and coconut oil to the blended mixture. Continue blending until these are just incorporated and the mixture forms a thick, sticky dough.
⏱️ 2 min - 5
Line a baking tray with parchment paper.
⏱️ 1 min - 6
Scoop out portions of the dough onto the prepared baking tray, making roughly 9 to 10 cookies.
⏱️ 3 min - 7
Shape each cookie with the back of a spoon, as the dough will be soft. Gently flatten and round them.
⏱️ 2 min - 8
Bake the cookies in a preheated oven at 350°F (175°C) for 15 to 20 minutes, or until the edges are set and the cookies feel firm.
⏱️ 20 min•🌡️ 350 - 9
Let the cookies cool completely on the baking tray before handling. This will take about 15 minutes.
⏱️ 15 min - 10
Once cooled, top the cookies with melted chocolate, drizzling it over the top as desired.
⏱️ 3 min - 11
Place the cookies into the fridge or freezer for a few minutes (about 5 minutes) to allow the chocolate shell to harden.
⏱️ 5 min