by 
These low-sugar Chickpea Cookies are high in fibre, packed with goodness and are egg, dairy and nut-free.
You may think making cookies from chickpeas is a little on the crazy side, but don't dismiss these before you try them!
Chickpeas are such a versatile ingredient and can be enjoyed in so many ways, like these Chickpea Crackers, Chickpea Pancakes, Chickpea Patties, Hummus and even in this comforting Sweet Potato and Chickpea Curry.
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Reasons to Love This Recipe
- Nutrition: If you are craving something sweet and indulgent, then these aren't for you. However, if you are looking for a healthier cookie then these fit the bill. Low in sugar, high in fibre and filled with goodness.
- Diet / Allergy Friendly: Great for those following a vegan diet or who have allergies. These chickpea cookies are free from wheat (but not gluten-free due to oats), dairy, eggs, and nuts.
- Easy: A great recipe for little ones to make in the kitchen. Fantastic for showing different ways chickpeas can be used and it is egg-free, meaning they can try as much of the mixture as they like!
- Lunchbox Friendly: These chickpea cookies are nut-free, low-sugar and high-fibre making them a fantastic lunchbox addition.
- Freezable - Store them in the freezer to take out for the lunch box/snacks as needed.
Ingredient Information
- Canned chickpeas: Canned chickpeas are used to keep it simple (look for no added salt). You can use dried chickpeas but just factor in the soaking time.
- Oats: The oats are blended in a food processor so you can use rolled oats or quick oats. Do not use steel cut oats.
- Bananas: Use ripe bananas as the sweetness is needed.
- Medjool Dates: You can use any dates but make sure they are soft or they will not blend properly. If your dates are a little dry soak them in boiling water for a couple of minutes before blending.
Process Shots and Cooking Tips
- Blend Oats until you achieve a course flour consistency. Add the baking powder, stir and set aside.
- Blend dates, banana, chickpeas and vanilla to form a sticky sweet paste. This make take a minute or too depending on how well your dates break down. (dates should be soft before blending)
- Combine wet and dry ingredients - add the chickpea mixture to a mixing bowl and stir through the oats until just combined.
- Stir through berries breaking up any larger berries.
- Form Cookies: Roll tablespoons of the mixture into balls and flatten to form a cookie shape. Top tip - the mixture is moist and sticky, it really helps to wet your hands when forming the cookies.
- Bake for 15 mins.
Storage Instructions
These cookies have a higher water content than traditional cookies. For this reason they will not store at room temperature for long. The cookies are best stored in the freezer.
- Room Temperature: Allow to cool, transfer to an airtight container and store for up to a day.
- Freezer: Allow to cool, transfer to an airtight container (seperate each layer with baking paper) and freeze for up to 2 months.
Recipe FAQs
If making for a baby I would recommend reducing the amount of dates used, to reduce the sugar content.
I don't believe you can. The raspberries and blueberries give great flavour bursts and the sweetness of the banana and dates mask the chickpea flavour. If you are worried you can add more sweetness by adding extra dates or some sugar /sweetener.
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Chickpea Cookies
Equipment
- Food Processor
- Baking Tray (sheet)
Ingredients
- 70g (¾ cup) Rolled Oats
- 1 tsp Baking Powder
- 400g (15oz) Can Chickpeas Rinsed, drained and patted dry. (Drained weight 240g)
- 1 Ripe Banana
- 2 teaspoon Vanilla extract
- 6 Medjool Dates Dates should be soft, see notes.
- 55g (½ cup) Frozen raspberries
- 30g (¼ cup) Frozen blueberries
Instructions
- Pre heat oven to 180c /350 F / Gas 4 and prepare two baking trays with baking paper
- Add the oats to a food processor and blend until a course flour consistency is achieved. Add to a mixing bowl and stir through the baking powder.
- Add the chickpeas, banana, vanilla and dates to the food processor and blend until the dates are broken down and a smooth paste is achieved.
- Add the paste to a mixing bowl and stir through the oats until combined. Add the berries and gently stir through. Break down any larger berries into the mixture.
- Scoop out 1 tablespoon of the mixture and roll into a ball, place on the prepared baking sheet and press down to form a cookie shape. Repeat (makes approx. 17)
- Bake for 15 mins.
Sarah
My daughter is allergic to banana. Do you have any replacement ideas? Thanks!
Amy
Hi Sarah, I haven't tested any replacements sorry. Maybe apple sauce?
Sally Wright
These are amazing! I added a pear as my banana wasn't overly ripe, I also toasted the oats with some pumpkin & sunflower seeds & coconut; delicious
Amy
Sounds delicious, thanks Sally.
Liz
Keen to make these - can you omit the vanilla extract?
Thanks!
Amy
Hi Liz, yes you can 🙂
Chris C
Can't wait to makes these for my 18 month granddaughter! Haven't any dates, how much honey would you suggest please? She loves blueberries so think they may go down well! Just love your recipes!
Amy
Thanks Chris, I'm delighted you are enjoying the recipes. I haven't tested these cookies without the dates so I can't guarantee the results but I'd say around 1/4 cup of honey or maple syrup. Good luck!
Alex
I made the old version of this recipe about 10x. The updated version is even better. Both my girls (3.5 ans 1) love them! I feel good knowing they are getting all that chickpea power. Winner for sure!
Amy
Thanks Alex, I'm so happy that you enjoyed the updated version too 🙂
David Waite
A friend shared the recipe with me. I was a bit suspicious of using chickpeas, but I had to get them in the freezer quickly after cooking as I ate one and then another and then two more as they were so good (although with 18 on two trays they were quite small, so next time i'll increase the ingredients to make slightly bigger ones)!
Amy
Thanks David, glad you enjoyed them 🙂
Le south
Didn’t work for the kids (mine and friend’s kids). And all of them like chickpeas. Sorry! But I do love the broccoli bites
Amy
Thanks for the honest feedback. Were they not sweet enough or was it the texture? You could try adding some sugar or maple syrup but maybe it is not even worth trying again!
Le-South
I honestly don't know. I think it was the consistency. She is 18 months, and her two little friends are 20 months, so I am not using sugar yet. May try with honey and report back 🙂