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.
- Oats
- 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]
Equipment
Ingredients
- 1 13.5 oz can chickpeas drained & rinsed
- 2 large very ripe bananas
- 1/2 cup 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
Instructions
- 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.
I can’t wait to make these cookies. I loved the idea of using chickpea. I have different size can of chickpea and sometimes I cook them from dry. How many cups of chickpea should I use in this recipe?
Hi Cindy, 1 + 1/3 cup works well for this recipe. Hope you enjoy the cookies!
Had some much chickpeas leftover one day and came across this recipe and let me tell you…they were very moist and the favour of peanut butter inside…oh my goodness heaven in your mouth!! Yum yum!
Thrilled you enjoyed! Thanks Melissa.
These cookies were amazing! I replaced the peanut butter with tahini to make them school friendly and my little ones loved them. Thank you so much for this recipe, with back to school around the corner, this will be a perfect healthy treat to send in their lunch boxes!! Thank you, thank you, thank you!!
Thanks so much for sharing your process Bethany. What a great idea to make these school friendly! 🙂
Can you use a blender instead of a food processor?
Hi Ruth, yes you can use a blender, just try not to over process the batter. You may also want to blend half the ingredients at a time and then mix in a bowl depending on the size of your blender. Hope you enjoy!
I can’t use oil and usually use the powdered peanut butter which is way lower fat. I wonder if these would turn out ok if I sub these ingredients.
Hi AJ, by replacing two of the liquid ingredients with powder, this will definitely alter the texture and consistency. It will need some liquid to balance out those substitutions. Without testing a brand new recipe, I can’t say for certain how that would turn out.
Oh, wow! Yes chickpea cookies sounds totally crazy! But so crazy that I absolutely have to try them!
Haha thanks Beth, enjoy!
They are so so good! I added chocolate chips! Fabulous cookie
Thanks Faith! I’m so glad you enjoyed them. 🙂
Hey Rosa, I always love visiting your blog & making your recipes. They work every single time & I am just so glad to ding this chickpea cookie here, it’ll be a wonderful addition to my cookie collection. Thanks much for the detailed info.
Thanks so much Meghna. I’m so glad you’re enjoying my recipes! Keep visiting as there’s new additions every week. 🙂
How interesting! I’ve made vegan macarons with chickpea liquid, so i don’t doubt these are tasty and I love that there’s some good protein in there! Yum!
Thanks so much Luci!
Chickpea cookies? I am so intrigued and would love to try this as they looks healthy and delicious!
Thank you!
These are so creative! What a great way to cut out flour and keep these healthy and delicious!
Thanks so much!
Alright you have my attention. I really don’t like chickpeas, but like hummus, so I’m so keen to try these out to see if I can hide them from myself in cookies haha!
I promise these don’t taste like chickpeas Sarah. My kids and nieces and nephews loves these and they too HATE chickpeas lol. I’d love to hear your thoughts if you end up trying them. 🙂
You’re totally right, made them this morning and they were delicious. Thanks for the new use of chickpeas! 😀
Woo hoo!!! You’re so welcome, glad you enjoyed. 🙂
I have never heard of putting chickpeas in cookies before but I am gonna have to give these a try!! Always looking for new baking recipes, my daughter loves to bake!
That’s awesome, hope you guys enjoy!
Flour free and all the rest of the ingredients for the cookies are also healthy. I cannot wait to give this a try.
Thanks Anita, enjoy!
I’ve never made chickpea cookies so I’m very interested in making them and trying these. They look so yummy and healthy! I can’t wait to try these, they seem like the perfect treat to keep around and have with my cup of coffee!
Hope you enjoy Cathy!
Just look at that tower! Can it go higher?! 🙂 Chickpea cookies sound very unique, so I should definitely try them ASAP!
Haha thanks Elaine! You definitely should. 🙂
These are so good. My daughter loves them and thinks of them as such a treat! I love keeping them on hand in the freezer and taking them out when we need them.. and feeling guilt free about it! Thanks Rosa!
You’re so welcome! So glad your daughter enjoys these. There’s nothing better than a guilt free treat!
These are so easy to make and are so incredibly delicious! Thanks for sharing!
Thanks so much, I’m so glad you enjoyed them!