You must try these super easy to make and SUPER healthy chickpea cookies! YES! I said chickpea cookies! These delicious bites are vegan, gluten free, and refined sugar free, but darn are they delicious! They can also be made nut free and oil free!
What are chickpea cookies??
Yes, I hear you. I know how it sounds, but there is an entire can of chickpea in this batch of cookies. I know it sounds like an odd choice. But I’ve made these cookies about a thousand times now, and truly perfected this simple recipe. I promise you won’t taste them, and your picky eaters won’t either.
In fact, I’ve shared batches with all my friends and family and guess what? Not a single person guessed there was a chickpea in these cookies!
Your kiddos will have no idea they are loaded with wholesome ingredients. The ripe bananas and hint of maple syrup (optional) give these amazing cookies all the sweetness they need.
Plus, healthy cookies have no refined sugar, making them a perfectly suitable breakfast cookie. Your picky eaters will love to eat them, and so will you!
What’s in chickpea cookies?
In addition to the chickpeas, these wholesome cookies have:
- Ripe banana
- Peanut butter
- Maple syrup (optional)
- Baking powder
- Coconut oil OR applesauce if avoiding oil. This has been tested both ways repeatedly.
- Vanilla (optional)
Some very wholesome ingredients in these cookies fill them with protein and nutrients. These secretly healthy cookies are incredible for breakfast or dessert
How do you make chickpea cookies?
Just add ALL of the ingredients to your food processor and process until mostly smooth. No ingredient prep, just mix!! My favourite kind of recipe! These cookies practically make themselves. 😉
Form your chickpea cookies onto a prepared baking sheet using a metal teaspoon.
You should get about 30 cookies, so use a large tray. Scoop the mixture and gently slide the batter off the spoon, onto the tray and bake.
Let your cookies cool once baked so they set nicely, and then enjoy! These cookies are truly quick and easy. So if you need a dessert or breakfast idea in a pinch, make this your go to! You won’t be disappointed!
How long do they keep?
These cookies keep at room temperature in a sealed container, or covered in plastic for 2-3 days. Or you may refrigerate for 5-6 days.
These cookies also freeze well if you want to always have some on hand for easy breakfasts throughout your busy week. I usually make a double batch and freeze some because they just don’t seem to last long. You may freeze in an airtight container for up to 2 months. Just thaw and enjoy!
Want to take this recipe to the next level?
Use homemade peanut butter instead.
Or make these cookies nut free by replacing the peanut butter with tahini. I’ve received some feedback that this works perfectly, although I have yet to try them this way.
More healthy cookie recipes
- Allergen Friendly Sweet Potato Cookies [V+GF & Nut Free!]
- Vegan Oatmeal Pumpkin Cookies [GF+Oil Free]
- Oatmeal Zucchini Cookies [V+GF]
- Vegan Chocolate Chip Cookies [GF+Nut Free+Oil Free]
- Pecan Butter Cookies [V+GF+Oil Free]
- 1 13.5 oz can chickpeas drained & rinsed
- 2 large very ripe bananas
- 1/2 cup natural smooth peanut butter homemade or store bought (or sub soy butter or tahini for nut free)
- 2 tbsp maple syrup optional
- 1 tsp baking powder
- 2 tbsp coconut oil or apple sauce if avoiding oil
- 3/4 cup quick cooking steel cut oats or rolled oats
- 1 tsp pure vanilla extract optional
- Preheat oven to 350 degrees F and line a large baking tray with parchment paper.
- Add all the ingredients to your food processor and process until smooth.
- Using a metal teaspoon, scoop the mixture onto your prepared baking sheet and form your cookies.
- Bake for 18-22 minutes, or until lightly golden around the edges. Allow cookies to cool completely to help them firm up before serving.