Ingredients
Scale
- 1 (15-ounce) can no-salt-added chickpeas, drained and rinsed (about 240 g drained)
- 1/2 cup (128 g) smooth unsalted natural peanut butter, well stirred
- 2 large eggs
- 1/4 cup (60 ml; about 80 g) pure maple syrup
- 1 teaspoon pure vanilla extract
- 3 scoops (about 90 g) vanilla whey protein powder; use a gluten-free-labeled product when needed
- 1/2 cup (40 g) old-fashioned rolled oats; certified gluten free when needed
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fine salt
- 1/3 cup (about 60 g) mini semisweet chocolate chips; use a gluten-free-labeled product when needed
- 1 to 2 teaspoons water, only if needed for a very dry dough
Instructions
- Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper.
- Drain and rinse the chickpeas thoroughly, then blot them with a clean towel to remove excess surface water.
- Add the chickpeas, peanut butter, eggs, maple syrup, and vanilla to a food processor. Process for 60 to 90 seconds, scrape the bowl, and blend again until the mixture is completely smooth with no visible chickpea pieces.
- Add the whey protein powder, oats, baking powder, cinnamon, and salt. Pulse just until the oats are partly broken down and a thick, scoopable dough forms. If the dough is unusually dry, pulse in water 1 teaspoon at a time.
- Transfer the dough to a bowl and fold in the mini chocolate chips. Let the dough stand for 5 minutes if it seems loose so the oats and protein powder can absorb moisture.
- Divide the dough into 12 equal portions on the prepared sheet. Press each portion into a round about 2 1/2 inches wide and 1/2 inch thick because the cookies spread only slightly.
- Bake for 13 to 15 minutes, until the edges are set and the centers no longer look wet.
- Cool the cookies on the baking sheet for 10 minutes, then transfer them carefully to a wire rack and cool completely.
Notes
- Nutrition is estimated per 2-cookie serving using no-salt-added canned chickpeas, unsalted natural peanut butter, two large eggs, old-fashioned oats, maple syrup, semisweet mini chocolate chips, and vanilla whey protein providing about 24 g protein and 120 calories per 30 g scoop.
- Protein powder brands absorb moisture differently. If the dough cracks when pressed, add water 1 teaspoon at a time. A plant-based protein powder may need more liquid and will change the listed nutrition.
- For a gluten-free batch, use certified gluten-free oats and verify the labels on the whey protein, baking powder, peanut butter, and chocolate chips when cross-contact matters.
- Do not taste the raw dough because it contains raw eggs.
- Store cooled cookies airtight at room temperature for up to 2 days, refrigerate for up to 5 days, or freeze for up to 2 months for best quality.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: High Protein