Ingredients:

  • 1 can (15 oz / 425g) chickpeas, rinsed and patted dry
  • 1 medium overripe banana (approx. 120g), mashed
  • 0.5 cup (125g) creamy natural peanut butter
  • 3 tbsp (45ml) pure maple syrup
  • 1 tsp pure vanilla extract
  • 0.33 cup (30g) unsweetened cocoa powder
  • 0.5 tsp baking powder
  • 0.25 tsp baking soda
  • 0.25 tsp sea salt
  • 0.5 cup (90g) vegan dark chocolate chips

Instructions:

  1. Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
  2. Place the rinsed and dried chickpeas in the food processor. Pulse until they form a thick, grainy paste.
  3. Add the mashed banana, nut butter, maple syrup, and vanilla extract. Process for 1–2 minutes until the mixture is completely smooth and no bean fragments remain.
  4. Add the cocoa powder, baking powder, baking soda, and salt. Pulse until just combined into a fudgy dough.
  5. Remove the processor blade and fold in 2/3 of the dark chocolate chips by hand.
  6. Use a cookie scoop to drop rounded tablespoons onto the baking sheet. Flatten slightly with a spoon and top with the remaining chocolate chips.
  7. Bake for 13–15 minutes until the edges are set but centers remain soft.
  8. Allow cookies to cool on the pan for at least 10 minutes to ensure the structure sets properly.