Do you ever buy protein bars or add powdered protein to your smoothies? I do, and I decided to stop doing it on a regular basis. Instead, I decided to make my own high protein chocolate cookies, and guess what I used for the natural protein?
Chickpeas? Yes, Really!
Sometimes the most unlikely ingredients make the best recipes.
Chickpeas might not be the first thing that comes to mind when you think about chocolate cookies, but they work surprisingly well in these soft, chocolatey cookies and you don’t taste the chickpeas at all.
Along with cocoa and dates (which are great for energy), they are a naturally sweet high protein (gluten-free) snack that is easy to make and packed with plant-based protein and nutrients.
If you’re skeptical about chickpeas in a chocolate cookie, I understand. I was too.
My Motivation To Find High Protein Snacks
There is a lot of hype about getting enough protien. I started buying protein bars last year, but soon began to realize that they are really not so healthy to eat regularly. There are lots of additives that I prefer not to eat. AND although they are convenient, they are also expensive.
But these high protein cookies are also convenient, easy to make, easy to pack and carry, and much less costly. When I get hungry or am out running around, they are a perfect satisfying high protein pick me up or tide me over until dinner. In fact, I like to have a glass of cold almond milk with a few of these cookies.
I Forgot That years ago, I Used To Bake With Beans
Way back in 2013, when my blog was still in its early years, I posted a recipe brownies that were made with black beans instead of flour. I made bean-based desserts for a while, but somewhere along the way, I forgot about them.
Recently, I decided to give the idea another try because they are high in protein—and this time, I decided to make cookies.
These chocolate chickpea cookies are rich and chocolatey without needing flour, eggs, butter, or oil. The chickpeas give the cookies their structure, while dates add natural sweetness. And because everything goes right into the food processor, there isn’t much work involved.
Just add the ingredients, process until smooth, drop or shape the mixture into cookies, and bake for about 16 minutes.
You Won’t Taste The Chickpeas At All
I love recipes like this—simple healthy ingredients and minimal preparation.
Give these a try. You may be surprised that they taste like a fudge delicious cookie.
Add-ins:
I made these plain, but you could easily add chopped walnuts or dark chocolate chips or both to the batter after blending. !!
Recipe makes about a dozen cookies
Ingredients:
1 can of chickpeas, washed and drained
1 large ripe banana
2-3 medjool pitted dates
2 tablespoons of cocoa powder
Optional: chopped walnuts or chocolate chips added after processing
Directions:
Preheat oven to 375 degrees
Cover a cookie sheet with parchment paper.
Put all of the ingredients into the food processor using the metal blade. Process on and off until well blended.
Drop by the spoonful onto the cookie sheet.
Bake for about 16 -18 minutes until set.
If you are adventurous, curious, or just interested in finding healthier snacks, you might want to give these cookies a try.
These delicious soft fudge cookies are vegan, oil-free, and gluten-free.
My Notes:
Chickpeas may be small, but they pack a lot of nutrition. They’re a good source of plant-based protein and fiber, and they also provide important nutrients including iron, folate, magnesium, potassium, and zinc. Their combination of protein and fiber makes chickpeas filling and satisfying, while their complex carbohydrates provide steady energy. They’re also naturally gluten-free and a wonderfully versatile whole-food ingredient.
