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Home » Recipes

Breakfast Cookies (made with Chickpea Flour!)

Why Chickpea Flour?

Breakfast Cookies with Chickpea Flour on 100 Days of Real Food

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The main ingredient in this baked good is something a little different - chickpea flour. Chickpeas are one of the many pulses we told you about earlier this year as part of our affiliation with USA Pulses and Pulse Canada, in honor of the International Year of Pulses. 

Now, before you turn your nose up to a chickpea flavor in cookies, let me tell you about the benefits of chickpea flour. It's a good source of iron, folate, protein, and fiber. Chickpea flour can be used in a 1:1 ratio in place of whole wheat flour in many different recipes. For more help with measurements, check out this Tablespoons in a Cup post!

It's creamy, filling, and, for those who follow a gluten-free diet, this checks that box, too! Oh, and I should mention that we didn't notice the taste of this flour at all.

Most of the items in this recipe will be staples in your pantry, but if you don't have any chickpea flour, you can make your own in 3 easy steps. 

For mornings when you need a quick, on-the-go breakfast (for you or your kids), this is a super option! Make a batch over the weekend and have them on hand and ready to eat. They can also be sent to school in kids' lunches or eaten as an after school snack.

Let me know if your kids love these as much as mine do :). Be sure to check out these Almond Flour Cookies too! If you are looking for quick breakfast recipes, check out these Easy Breakfast Ideas and these Back to School Breakfast Ideas.

Breakfast Cookies with Chickpea Flour

As a vegetarian (who occasionally eats eggs and/or fish), our team member Kiran is always on the lookout for solid protein sources. As a mom, she also values recipes that pack a nutritional punch and that her kids get excited about. This recipe for Breakfast Cookies checks all of those boxes and, bonus, it's super easy to make!
7 Reviews / 4.6 Average
Prep Time: 15 minutes mins
Cook Time: 15 minutes mins
Total Time: 30 minutes mins
Course: Breakfast
Cuisine: American
Method: Baked Goods, Freezer Friendly
Diet: Dairy Free, Gluten Free, Picky Eaters, Vegetarian
Print Recipe
Servings: 12 cookies
Save Recipe Saved!

Ingredients
  

  • 1 ½ cups chickpea flour (can substitute whole-wheat flour)
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ⅓ cup honey
  • 1 egg
  • ½ cup coconut oil
  • 1 teaspoon pure vanilla extract
  • ¼ cup nut butter (I used sunbutter)
  • ½ cup oats (rolled)
  • ¼ cup unsweetened coconut flakes (as a mix-in (or you could try seeds, shredded carrots, chocolate chips, etc)
  • ¼ cup raisins (as a mix-in (or you could try seeds, shredded carrots, chocolate chips, etc))

Instructions
 

  • Preheat oven to 325° F and line a baking sheet with parchment paper.
  • In a large mixing bowl, combine the chickpea flour, baking soda, and salt.
  • Make a well in the middle and add the honey, egg, coconut oil, vanilla, and nut butter. Mix wet ingredients together and then mix them with the dry ingredients until combined.
  • Stir in the rolled oats and then fold in mix-ins. 
  • Make golf ball sized balls of dough, flatten, and place on the lined cookie sheet.
  • Bake for 12 - 14 minutes or until golden brown. Cool on a wire rack.

Notes

1. Gluten-free if gluten-free oats are used.
2. We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Breakfast Cookies with Chickpea Flour
Amount Per Serving
Calories 237 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 9g56%
Cholesterol 14mg5%
Sodium 157mg7%
Potassium 223mg6%
Carbohydrates 23g8%
Fiber 3g13%
Sugar 10g11%
Protein 6g12%
Vitamin A 25IU1%
Vitamin C 0.2mg0%
Calcium 29mg3%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.
Want weekly REAL FOOD meal plans made for you?→ Check It Out

Pulses are cost-effective, nutritious, versatile, and sustainable foods that include dry peas, beans, lentils, and chickpeas.

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1.8K shares

About Kiran Dodeja Smith

Kiran Dodeja Smith is the mom of 4 kids and has been a part of the 100 Days team for 6 years. When she’s not in the kitchen cooking, she can be found running (and sometimes more likely running her kids around) and posting on her own blog, EasyRealFood.com.

Comments

  1. Susi says

    May 07, 2020 at 6:13 pm

    5 stars
    I used tahini in place of the nut butter and they turned out Delish!
    Thank you for great recipe!

    Reply
  2. Brooke says

    April 17, 2020 at 9:34 pm

    5 stars
    I was pleasantly surprised by how delicious these are! Not too sweet with crispy edges and a delightfully chewy center. Initially I was skeptical because the dough had a bitter aftertaste, but the oven totally transformed them. Also, the dough seemed pretty greasy, but that could be because I subbed olive oil instead of coconut. Regardless, they baked up perfectly with no excess oil. Will make again!

    Reply
    • Kiran Dodeja Smith says

      April 20, 2020 at 11:01 am

      I'm so glad you enjoyed them! :)

      Reply
  3. Jane says

    January 26, 2019 at 12:46 pm

    5 stars
    Tried these and they came out really good. not too sweet(which I like). very good use of besan(garam flour). Thanks

    Reply
    • Kiran Dodeja Smith says

      January 27, 2019 at 8:43 am

      Great! So glad that you liked them! ~Kiran

      Reply
  4. Danielle says

    March 03, 2017 at 10:58 am

    My dough seemed really oily, is it ½ c melted coconut oil? I also used Crazy Richard's 100% peanuts creamy peanut butter, maybe that added extra oil? They're in the oven now, so I'll see how they turn out!

    Reply
    • Kiran Dodeja Smith says

      March 03, 2017 at 10:59 am

      Hmmm ... was the peanut butter oily? That could end up adding too much moisture. Keep me posted on how they turn out!

      Reply
    • Danielle says

      March 03, 2017 at 11:28 am

      They came out perfect! I just baked them for a couple of extra minutes :)

      Reply
      • Kiran Dodeja Smith says

        March 03, 2017 at 11:29 am

        Yay!! I'm so glad that they worked - hope you guys enjoy them:).

  5. G says

    October 01, 2016 at 12:22 pm

    Has anyone tried peanut butter or almond butter instead of sun butter?

    Reply
    • Kiran Dodeja Smith says

      October 02, 2016 at 7:56 pm

      I have not tried it yet. I'm sure either will work great, but would love your feedback if you try it!
      ~Kiran

      Reply
    • Jaime P-R says

      April 10, 2020 at 7:19 am

      These are delicious! My whole family love them. I used almond butter and mixed in raisins. I think I'll add more raisins next time and they will be perfect!

      Reply
      • Kiran Dodeja Smith says

        April 14, 2020 at 10:21 am

        So glad to hear that you enjoyed them!

  6. Bites for Foodies says

    September 29, 2016 at 10:05 pm

    I've tried to incorporate chickpea flour is so many of my recipes but I just can't get the quantities and ratios correct! Also, I don't love the flavour of chickpea flour? Can you taste it in these cookies? I bake with gluten-free flours and I 'think' I've found the perfect combo; a 1:1 ratio of oats and rice flour!

    Reply
    • Amy Taylor (comment moderator) says

      October 06, 2016 at 11:39 am

      Hi. You really can't taste the flour.

      Reply
  7. Denise says

    September 20, 2016 at 1:50 pm

    Dried chickpeas? Is there something about soaking chickpeas overnight to make them more digestible or am I making this up!?

    Reply
    • Amy Taylor (comment moderator) says

      September 26, 2016 at 1:47 pm

      Hi there. This is chickpea flour. I personally find it more digestible than wheat. :)

      Reply
  8. Becky says

    September 16, 2016 at 2:25 pm

    Can we use butter in place of coconut oil?

    Reply
    • Amy Taylor (comment moderator) says

      September 21, 2016 at 10:24 am

      Hi there. Yes, coconut oil should work, too. This might help: https://www.100daysofrealfood.com/2012/02/07/how-to-cook-with-coconut-oil/.

      Reply
      • Becky says

        September 21, 2016 at 11:38 am

        No, I asked if I could use butter instead of coconut oil. I would prefer butter so I don't get the coconut taste in these because my son doesn't like them.

      • Amy Taylor (comment moderator) says

        September 26, 2016 at 2:13 pm

        Sorry, I answered too quickly. While I've not tried int his recipe, you can usually make that switch without as issue. :)

  9. Anvita says

    September 11, 2016 at 9:09 am

    Can I use another sweetner in place of honey? Would maple syrup work?

    Reply
    • Amy Taylor (comment moderator) says

      September 21, 2016 at 10:22 am

      Hi. While I've not tried it in this recipe, we do often use the two interchangeably.

      Reply
  10. Lana says

    September 11, 2016 at 8:24 am

    I made these last night, used whole wheat flour instead, and used sun utter. This morning I broke one in half and the inside of the cookie is green! Checked a couple of them, and they're all green! What caused this?!?!

    Reply
    • Kiran Smith says

      September 11, 2016 at 10:57 am

      HI Lana,
      I've had this issue before. I made a cookie cake with sunbutter and it turned green, too! However, it only seems to happen with some of the brands of sunbutter - in my case, at least. It is harmless; scroll down and see what they say on their site: http://sunbutter.com/faq/

      I made mine with sunbutter from Trader Joe's and they didn't turn green. Hope this helps!
      ~Kiran

      Reply
  11. Julie says

    September 10, 2016 at 5:12 pm

    Can these be frozen after baking and cooling? Thanks!

    Reply
    • Amy Taylor (comment moderator) says

      October 06, 2016 at 3:19 pm

      Sure.

      Reply
  12. Mel says

    September 08, 2016 at 8:42 pm

    Can we make our own chickpea flour by putting dried chickpeas in a NutriMill?

    Reply
    • Kiran Smith says

      September 12, 2016 at 9:56 am

      Yes you can. There is a link in the post above to making your own chickpea flour.

      Reply
  13. M. says

    September 08, 2016 at 1:36 pm

    4 stars
    I made these last night for breakfast this morning. They are delicious and quite filling. After eating one and a peach, I was good to go for hours! Thanks for posting this yummy recipe.

    Reply
    • Kiran Smith says

      September 08, 2016 at 4:14 pm

      Yay! So glad that you liked them:).

      Reply
  14. Samantha Shah says

    September 08, 2016 at 10:58 am

    These look great! My very picky 10 year old doesn't like oats. Do you think these would work without them?

    Reply
    • Kassandra says

      September 08, 2016 at 1:59 pm

      I was wondering the same thing. My 3 year old has an oat allergy.

      Reply
    • Amy Taylor (comment moderator) says

      September 26, 2016 at 2:27 pm

      It may but it is not something we've tried.

      Reply
  15. Jennie says

    September 08, 2016 at 10:56 am

    Anyone wanting nutritional info can just plug it into something like this: https://www.caloriecount.com/cc/recipe_analysis.php

    These have 249 calories and 7.1g protein.

    Reply
  16. Patti Ungerson says

    September 08, 2016 at 10:34 am

    I love your reeipes; can you PLEASE post the nutritional content? I'm looking for low calorie protein snacks for my kids!

    Reply
    • Amy Taylor (comment moderator) says

      September 12, 2016 at 1:29 pm

      Hi there. We don’t post nutritional information. This post helps explain our philosophy: https://www.100daysofrealfood.com/2013/01/04/healthy-eating-defined/.
      A reader below posted this which you might find helpful:
      “Anyone wanting nutritional info can just plug it into something like this: https://www.caloriecount.com/cc/recipe_analysis.php
      These have 249 calories and 7.1g protein.”

      Reply
  17. Patti Fitzgerald says

    September 08, 2016 at 10:32 am

    4 stars
    I would love to try these; however, I really would like to see the nutrients facts on these. Especially Protein, calories. ** Also in future posts as well. I love 90% of the receipts but since. My schools are not nut friendly I'm always looking for fun nut free Priotein snacks for my kids that are too extensive in calories.

    Thank you!! You are my favorite Blog!!!

    Reply
    • Amy Taylor (comment moderator) says

      September 12, 2016 at 1:27 pm

      Hi there. We don't post nutritional information. This post helps explain our philosophy: https://www.100daysofrealfood.com/2013/01/04/healthy-eating-defined/.
      A reader below posted this which you might find helpful:
      "Anyone wanting nutritional info can just plug it into something like this: https://www.caloriecount.com/cc/recipe_analysis.php

      These have 249 calories and 7.1g protein."

      Reply
  18. Renee Badolato says

    September 08, 2016 at 10:06 am

    Do you think it's possible to use almond or coconut flour in place of the chick pea flour?

    Reply
    • Kiran Dodeja Smith says

      September 08, 2016 at 10:11 am

      I would not use coconut flour as a substitute because it is so absorbent. I truly would try the chick pea flour; I think you'll like it! And it's fairly inexpensive. If you want to toy around with swapping flours, this has a good explanation on doing so: http://www.hungry-girl.com/go-to-guides/show/gluten-free-flour-coconut-almond-garbanzo-bean-quinoa

      Reply
  19. anjuli says

    September 08, 2016 at 9:33 am

    Can we store these cookies in the pantry or it needs to be in the fridge? Thanks.

    Reply
    • Amy Taylor (comment moderator) says

      September 12, 2016 at 1:11 pm

      You can store them in the pantry.

      Reply
  20. B says

    September 07, 2016 at 11:19 pm

    Do you think these would work as bar-style cookies?

    Reply
    • Kiran Dodeja Smith says

      September 08, 2016 at 9:02 am

      I honestly don't know as I haven't tried them that way. Please let us know if you try it!

      Reply
  21. Andrea Z. says

    September 07, 2016 at 8:38 pm

    What kind of coconut oil did you use? I have one that is liquid and another that is solid?
    Thanks.

    Reply
    • Kiran Dodeja Smith says

      September 07, 2016 at 8:46 pm

      You can heat the solid coconut oil in the microwave so that it's liquid.

      Reply
      • Andrea Z. says

        September 07, 2016 at 9:16 pm

        Thank you!

  22. Jennifer says

    September 07, 2016 at 2:59 pm

    4 stars
    I made these today. Turned out pretty good. I used coconuts and raisins as my add-ins. Do you have the nutritional info on them? Fiber and sugar in particular?

    Reply
    • Amy Taylor (comment moderator) says

      September 12, 2016 at 11:43 am

      Hello. We do not provide nutrition details. This post might help explain why: https://www.100daysofrealfood.com/2013/01/04/healthy-eating-defined/.

      Reply
  23. Goldnrod says

    September 07, 2016 at 1:51 pm

    What could I use in place of nut butter. (Not a fan of PB in cookies.)

    Reply
    • Maureen Petru says

      September 08, 2016 at 10:20 am

      I was wondering the same thing. My daughter has a peanut allergy. While I know sunbutter is a safe alternative, she has gone into anaphylactic shock 3 times from accidental ingestion of peanut and her body immediately rejects anything that remotely resembles peanut flavor. I was wondering if maybe almond butter would work?

      Reply
  24. Meg Wahl says

    September 07, 2016 at 12:15 pm

    I have a can of chickpeas. If I'm reading this right I could process the chick peas and then use 3/4 cup pureed chickpeas and 3/4 cup whole wheat flour, correct?

    Reply
    • Jennifer says

      September 07, 2016 at 3:00 pm

      I think you need to start with dried chickpeas, not canned.

      Reply
      • Meg Wahl says

        September 07, 2016 at 8:42 pm

        Hmm. I think you might be right. I did try this with canned, and I found that I needed more flour (which makes sense based on your reply :))

        They were delicious though, and really moist. My husband just walked by and said "Those cookies that you made are really good" Wait till I show him this comment thread and he realizes what is in them!

  25. Lisette Callis says

    September 07, 2016 at 7:38 am

    you could do these without the egg. you could use the chick pea aqua faber you might find in a chickpea tin, whipped. I've heard of apple sauce and banana or psyllium as a binder as well.

    Reply
  26. Shelly says

    September 06, 2016 at 3:35 pm

    5 stars
    Thanks for the recipe! Made these today. They turned out delicious. I made mine a bit smaller & got 20 cookies.

    Reply
    • Kiran Dodeja Smith says

      September 06, 2016 at 5:23 pm

      Yay! So glad you tried them and liked them:).
      Kiran

      Reply
  27. Jen says

    September 06, 2016 at 1:12 pm

    This recipe sounds great, but I'm wondering if it's possible to leave out the oats or are they needed to bind the ingredients together? Or maybe I could put them through the food processor so they are finely chopped? My son is not a fan of oatmeal and if they are too oaty as far as texture, he'll complain and not eat them. He doesn't like things with too much nuts and seeds either, so it's a texture thing more than the taste. .

    Reply
    • Kiran Dodeja Smith says

      September 06, 2016 at 1:47 pm

      Hmmm; they do help bind the ingredients together. While I haven't tried it, you could try putting the oats into a food processor or high speed blender to make oat flour out of them and using that. Please let us know if you try it and how it works!

      Reply
    • Molly says

      September 25, 2016 at 7:13 pm

      I haven't made this recipe yet but in another recipe (oatmeal cinnamon chip) that calls for oats I put the oats in a food processor. I don't make them quite as fine as flour but I grind them up a good bit. It gives the cookies a chewier texture that is quite lovely. You might be able to sneak them by the kiddo as the oats become part of the cookie rather than a textural add-in, if that makes sense.

      Reply

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