Chickpea Banana Cake Cookies
Healthy, vegan cookies made from chickpeas and bananas, naturally sweetened with maple syrup and enriched with chocolate. A delicious alternative to traditional cookies with a cake-like texture.
Ingredients
- cooked chickpeas1 1/2 cups
- overripe bananas2
- maple syrup1/3 cup
- peanut butter3 tablespoons
- almond flour1 1/3 cup
- baking powder1 teaspoon
- vanilla extract1 teaspoon
- sea saltpinch
- vegan chocolate, chopped80 grams
Preparation
- 1
Preheat the oven to 175°C (350°F) and line 1 to 2 baking sheets with parchment paper.
- 2
Blend the chickpeas, bananas, maple syrup, peanut butter and vanilla extract in a blender until smooth and creamy.
- 3
Transfer the mixture to a bowl and stir in the almond flour, baking powder and a small pinch of sea salt until everything is well combined.
- 4
Fold half of the chopped chocolate into the batter and reserve the other half for the topping.
- 5
Spoon 9 equal portions of batter onto the lined baking sheet. The mixture will be quite wet, so gently shape and smooth each cookie with the back of the spoon.
- 6
Press a few pieces of the reserved chocolate on top of each cookie.
- 7
Bake for 20 to 22 minutes, until the top is firm but still soft.
- 8
Let the cookies cool completely on the baking sheet for about 20 minutes (they will become firmer as they cool) and serve.
Nutrition (per serving)
| Calories | 285 kcal |
| Protein | 8 g |
| Carbs | 35 g |
| Fat | 13 g |
| Fiber | 5 g |
Cooking history
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