Peanut Butter Banana Chickpea Cookies: Vegan Protein Bites

Grain-free peanut butter banana cookies made with chickpeas. Packed with protein and fiber, they’re a perfect snack or dessert when you want something filling and a little different. The texture is tender and moist, and the flavor leans naturally sweet thanks to a very ripe banana. These cookies are simple to make and quick to bake, which makes them great for busy days when you want homemade treats without fuss.

Ingredients

• 1 (15 oz) can chickpeas, very well rinsed and drained
• ½ cup creamy peanut butter
• 1 small, very overripe banana
• 2 tsp vanilla extract
• ⅓ cup coconut sugar (or substitute another granulated sugar)
• 2 tbsp ground flaxseed
• 1 tsp baking powder
• ¼ tsp salt
• ¼ tsp cinnamon
• ⅓ cup chocolate chips

Instructions

1. Preheat the oven to 350°F (175°C). Prepare a baking sheet by spraying it with cooking spray or lining it with parchment paper.
2. Rinse the chickpeas thoroughly to remove any canned flavor. Shake off excess water and add them to a large food processor.
3. Add peanut butter, banana, vanilla, coconut sugar, ground flaxseed, baking powder, salt, and cinnamon to the food processor. Process for about two minutes, stopping to scrape down the sides if necessary, until the mixture is very smooth.
4. Stir the chocolate chips into the batter by hand.
5. With wet hands, scoop out portions of batter and place them on the prepared baking sheet. The batter will be wet and sticky—use your hands to shape and gently flatten each cookie. You should get about 16 cookies.
6. Bake for 10–12 minutes, until the edges are set and the tops are slightly firm. These cookies are tender when warm, so allow them to cool for a few minutes on the sheet before transferring to a cooling rack.
7. Store cooled cookies in the refrigerator to help them keep their shape and texture.

If you don’t have coconut sugar, any granulated sugar you prefer will work. Brown sugar or cane sugar are common substitutes and will slightly change the flavor and moisture. For nut-free variation, swap the peanut butter for a sun butter and check that your chocolate chips are free from cross-contamination if needed.

For best results, use a banana that is very ripe—dark speckles or mostly brown peel—so the banana flavor comes through and you rely less on added sugar. Because the batter is moist, shaping with wet hands helps prevent sticking and creates smooth, even cookies. Chill any leftovers to firm them up before packing or serving.