Chickpea Cookies

These chocolate chip chickpea cookies are such a great healthy cookie recipe. They are an easy vegan recipe, loaded with plant-based protein. Nut-free means they are perfect for the school lunchbox as well

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Course: Baking

Cuisine: American

Keyword: chickpea biscuits, chickpea chocolate chip cookies, chickpea cookies, chickpea cookies no peanut butter, chickpea oatmeal cookies, garbanzo bean cookies, healthy chocolate chip cookies

Servings: Cookies

Calories: 64kcal

Author: My Kids Lick The Bowl

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4.46 from 314 votes

Ingredients

1 Can chickpeas 400g
1 Cup Oats
2 medium bananas
¼ Cup brown sugar
1 teaspoon vanilla
1 teaspoon baking powder
¼ Cup dark chocolate chips

Instructions

Heat the oven to 180 degrees Celsius (360 F)
Drain the chickpeas and rinse thoroughly
Place all ingredients excluding the chocolate chips in the food processor
Whizz for 2-3 mins until very smooth
Remove the blade from the processor, add the chocolate chips and mix with a spoon
Using a wet tablespoon place spoonfuls onto a baking paper-lined tray
Use the back of the spoon to shape the dollops into circular shapes, approximately 1 cm thick. Do not panic if they look a bit.. shall we say rustic
Bake at 180 degrees celsius for 25 mins
The cookies will still be soft but golden when they are ready, leave to cool on the baking tray for 5-10 minutes before cooling on a rack
Remove from the oven and cool on the tray

Video

Notes

For this recipe to be vegan, you will need to select dairy-free, vegan dark chocolate.
This recipe is wheat-free but not gluten-free as uses traditional oats
You can use any sized rolled oats in this recipe as ultimately the oats are whizzed in a food processor
If you and your children have not had chickpea cookies before, try this recipe with ? of a cup of sugar, if you love them, then try with less sugar next time
The batter will be quite wet, using a wet spoon and damp hands will help you form the cookies and stop the batter sticking to you and your utensils
The chickpea cookies can store in an airtight container for 3 days or can be frozen for up to 3 months

Nutrition