Beany cookies are the new black.
You know when you make yummy things and then you want to faceplant into all the things? Story of these cookies. Story of my life. At first I was going to share my Simple Truth recipe for Peanut Butter Banana White Bean Breakfast Cookies with you guys, but then I decided you deserved some fresh material. Cuz I love you that much. It's true.
And lookie here--now you have TWO fab cookie recipes to bake!
The good thing about these cookies is that you can call the batter hummus and eat it all pre-oven.
The other good thing about these cookies is that they're totally flourless and made with chickpeas soooooo you're basically eating beans AKA they're basically health food.
The other other good thing about these cookies is that you don't need a cookie jar to house them in because they will surely all be gone by the time you find one.
I know I tell you guys time and time again, but for the love of God, please make sure your banana is VERY ripe. Like black. Beany cookies are the new black, remember?
Leave it to me to post a weird cookie recipe on National Oatmeal Day. Maybe I'll make you turkey for Valentine's Day.
Maybe not though.
Print
Peanut Butter Banana Chickpea Cookies
- Prep Time: 10 mins
- Cook Time: 12 mins
- Total Time: 22 mins
- Yield: 16 cookies 1x
- Category: Snack/Dessert
- Method: Oven
- Cuisine: American
- Diet: Vegan
Description
Grain-free peanut butter banana cookies loaded with protein and fiber for the perfect snack!
Ingredients
- 1-15oz can chickpeas, vey well rinsed and drained
- ½ cup creamy peanut butter
- 1 small, very overripe banana
- 2 tsp vanilla extract
- ⅓ cup coconut sugar*
- 2 tbsp ground flaxseed
- 1 tsp baking powder
- ¼ tsp salt
- ¼ tsp cinnamon
- ⅓ cup chocolate chips
Instructions
- Preheat oven to 350F. Spray baking sheet with cooking spray (or line with parchment paper or Silipat) and set aside.
- Make sure to rinse the chickpeas well so they don't taste beany. Shake off the excess water before dumping them into a large food processor. Add in the rest of the ingredients (except chocolate chips). Process for a full two minutes, or until batter is very smooth. You may need to scrape down the sides. Stir in chocolate chips.
- With wet hands, spoon batter onto cookie sheet. It will be very wet and sticky (like hummus). You can use your wet hands to pat them down into smooth cookies. You should have about 16.
- Bake for 10-12 minutes.
- Store cooled cookies in the refrigerator.
Notes
*Feel free to use whatever sugar you have on hand if you don't have coconut sugar.
Is it just me or is the short nature of my posts recently directly correlated with the length of time until my thesis is due? Hmmmmm.
Brett says
Can the sugar be omitted and maybe just use extra banana?
Alexis Joseph, MS, RD says
No, they would be too moist.
Kristian says
This sounds gorgeous! Is it possible to freeze the raw dough after it's been portioned for cookies, so one could just take a couple out of the freezer and pop them into the oven?
Cheers!
Alexis Joseph says
Hmm I've never done that, you'd have to bake them a bit longer that should work!
Kristian says
I gave them 20 min in a fan oven at 190 °C, and they were really good. Cheers for a yummy recipe!
Alexis Joseph says
Awesome, thanks for letting me know!
Krista says
We make this all the time! My husband and I have lost a combined 130lbs. This is one of our favorite sweet treats right now. Great recipe- everyone asks for it!
Alexis says
Mmmm sounds so good!
Nicole says
Amazing recipe! I used almond butter instead of peanut butter and it still came out amazing.
Thank you!
Elizabeth says
these are awesome! I love them:) do you by any chance know the macros? Thanks! 🙂
Sara says
My husband made these cookies one day and I ate like 7 at one time! I was AMAZED that he made them, as he is not a baker. I couldn't believe how delicious they were. You see, my husband appreciates that I cook healthy food (I don't drink or eat milk, no red meat, no poultry, mostly organic, and I eat fish) and I turned him onto some great recipes I found online. Although he has no restrictions to his own diet, we both LOVE trying new types of food.
Anyway, he said that he came across your recipe online and had to try it right away…I AM STILL amazed b/c they are so delicious for how EASY they are to make! THANK YOU. THANK YOU. THANK YOU.
Alexis says
How about sunflower seed butter?
Monique says
Hi there, id like to try these but have a peanut allergy in the family...can you maybe suggest a nut-free substitute that would work here pleeeease? Many tnx
Cindy says
Sometimes making cookies can sound overwhelming. This recipe does not have too many ingredients and making it in the food processor is fun 🙂 I don't have any intolerance to flour or eggs. I did add an egg and as a final step I dumped in about a cup of flour to the recipe just so the dough wasn't too mushy. I also upped everything a little because I used a 19 ounce can of chickpeas. After one day, they were even tastier. Today they are serving as a breakfast substitute! Thanks for the recipe!
Alexis says
Wow--sounds like you made some awesome substitutions! So glad you like them, Cindy!
Norma-jean Wylie says
I made these delicious mounds of goodness tonight but made a few substitutions. I try not to eat any refined sugars and am off peanut butter for a while (was eating it by the spoonful). I used organic sunflower butter, vega "va va vanilla" protein powder, two medjool dates (soaked for an hour), used lexia raisins instead of chocolate chips and added a bit of ground cardamon. I ate most of it out of the food processor; such an amazing recipe! I love using beans in treats!
Alexis says
Yes--make them! My roommate just made my ultimate black bean brownies from Simple Truth--they're seriously amazeballs times a gajillion. Make sure you blend the heck out of the batter. It should be completely smooth. As far as the foam, I think maybe just from being in the can so long? Not sure!
April says
Ok I'm making these this weekend and venturing into the land of beanified cookies. Kind of excited! Actually, really excited. I think I need to give the black bean brownies another go - maybe I didn't rinse the beans enough the first time? Maybe it was just a mental thing, who knows. I wasn't as into them as I wanted to be. 🙁 But I've heard such great things about chickpea cookies AND you know I love anything peanut butter. Or almond butter. Or sunflower seed butter. Or cookie butter. Or butter butter. Also, why do beans get so foamy when you rinse them? Weird. Another weekend, another cooking/baking frenzy. Yessssss.
Alexis says
So glad to hear you're a hummus lover, too! The cookies probably won't taste as good without sugar, but go for it! A super ripe banana will help 🙂
Jen says
these cookies look great! can't wait to try them 🙂
Julie says
These sound fabulous! Question: I have some chickpea flour that I would really like to use up.....I'm wondering if is it possible to substitute for the beans? If so, any idea on the appropriate amount of flour? And would I need to add liquid as well?
Alexis says
I wouldn't substitute chickpeas for the chickpea flour because I think the moisture is a big part of it! Sorry I can't be more help :/
Kara says
Made these today and will be making these regularly! My 3-year old son who hasn't eaten much of anything the last few days due to strep throat kept asking for one more. I substituted 2 TBSP agave nectar for the sugar and they were wonderful! Is there a reason you don't use agave nectar in place of sugar in your recipes (I haven't seen all your recipes, but was wondering if you use it or have a reason you don't--Mine were probably more moist because of this switch)? I like to use a. nectar because it takes much less to sweeten and our bodies supposedly process it better. Thanks again!
Alexis says
Aww your poor son! I'm glad to know that the agave worked! I honestly switch up sweeteners a lot, though I use maple syrup mostly. Using a liquid sweetener will definitely make them more moist, though. Agave has a lot of conflicting evidence on whether or not it's "healthy," so I honestly just stick with pure maple syrup or coconut sugar if it's a dry sweetener. I think focusing on the least processed sweeteners in small amount is the overall message here 🙂 Hope that helps!!
Alexis says
Awww I'm so glad you enjoyed them, Michelle! I love that you added cocoa powder. Everything is better with chocolate!!
Michelle says
These cookies are GREAT! My new standby treat! I played w/ the recipe a bit: I added 1tbs of cocoa powder to up the choco taste (amazing!) and since I'm vegetarian (not vegan) and low carb & low sugar, I used only 3 tbs of light brown sugar (about 1/2, but still sweet!) and substituted 1 egg for 1/2 of the banana to lower the carbs (I used a ripe not over ripe). When the batter looked a little too runny I threw in 1 tbs of coconut flour to soak up the extra liquid of the egg (its a thirsty flour)... These turned out wonderfully! They taste like reese's pb cups! THANK YOU!!!!!!!!!!
Anna says
You are speaking straight to my heart with these! Can't wait for my freshly purchased bananas to ripen so I can whip these up later this week!