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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.
Joanne
If you was to add a natural sweetener what would you use & how much?
Amy
Hi Joanne, any sweetener should work, how much you add would depend on how sweet you want it. Maybe a tbsp?
Debjani
Hi Amy, I prefer to cook my own chickpeas at home, ditching canned foods. Your ingredients list indicates 400g can. How many gms of cooked chickpeas would that be? Any ballpark idea?
Would love to try the recipe 🙂
Amy
Hi Debjani, I believe it is around 250g 🙂
Henna
For how long these conserve and where, in fridge?
Amy
Hi Henna, I usually freeze leftovers and that is the only way I have stored them. They should be good for a few days in the fridge but may change in texture.
satti
Hi Amy,
I'm planning on making these cookies but is there an alternative fruit I can use instead of the banana?
Many thanks
Satti
Amy
Hi Satti, you could try adding more apple sauce/puree but I can not say how it would work without trying myself. Sorry!
C
One of the only healthy foods my toddler will consume. They are a lifesaver for day trips
Amy
Fab!! Love that your little one approves!
vickie
I'm looking to make some of your recipes, but just wanted to know do I have to add the dates? Are they crucial to the recipes or is there anything I can substitute them with?
Amy
Hi Vickie, I often add dates for sweetness and sometimes to help bind a recipe together (like in bliss balls). If just for sweetness sub with a sweetener of choice. 🙂
Simone Cecil
Very unfortunate these have a very distinctive chickpea taste, i much prefer recipes that hide this. Not a hit in our house, unfortunately straight to the bin
Amy
Hi Simone, I'm sorry you didn't like the taste. Did you use a ripe banana? I usually find the banana and dates enough to sweeten the cookie and I don't taste the chickpeas. I did mention you may wish to add some sweetener if you are used to a sweeter taste. Most likely the recipes that "hide the taste" as you say has a lot more sugar (honey / maple syrup etc)
Irene
Do you refrigerate these? Thanks! They sound delicious
Amy
Thanks Irene, I usually freeze them and take out as needed 🙂
Ami
Oh my goodness! I’ve been wanting to make these for a while and I am so happy I did. They came out delicious. I had the frozen blueberries but only freeze dried raspberries, but they came out great. I followed some suggestions as in flattening the cookie batter on the cookie sheet, and I did tweak the temperature up to 360F. I was planning on freezing some but there definitely won’t be enough left over to do so.
Aoife
They are delicious. Thanks for the recipe.
Amy
Thank you 🙂
Anna
I made these with my two year old. She had a great time making them and really enjoyed them. I baked them for an extra five minutes but otherwise stuck to the recipe and they turned out well. They freeze well too which is a bonus. Thanks for another fab recipe, love your site.
Amy
Hi Anna, I love that you made these with your 2 yr old and I'm so happy they turned out well for you. Thank you!!
Ruth
My toddler loves these! Such a great healthy snack. Thanks so much for the great recipes.
Amy
Thanks Ruth, I love comments like this, they make my day. Thanks for taking the time to let me know!