Chocolate chip protein cookies


  • 1 cup uncooked Oats
  • 1 cup cooked Chickpeas, rinsed (about 1 can)
  • 1/2 cup Nut or Seed Butter
  • 1/3 cup unsweetened shredded Coconut
  • 1 1/2 RIPE Bananas
  • 3 Tbsp Maple Syrup
  • 1/4 tsp Nutmeg
  • dash Sea Salt
  • 3/4 cup Chocolate Chips (I used Enjoy Life dark chocolate morsels)


Preheat the oven to 350 degrees (f). Add the oats to a food processor and pulse a few times. Add the chickpeas, nut or seed butter, coconut, bananas, maple syrup, nutmeg and sea salt. Purée for a minute or two until you have a thick batter. Transfer to bowl and fold in chocolate chips. Scoop spoonfuls unto parchment lined baking sheets, flatten a bit and bake for 12-15 minutes. Allow to cool before serving. Makes about 20 cookies. Store in an airtight container in the fridge.

This recipe is courtesy Tara at YummySprout.