Breakfast Cookies (made with Chickpea Flour!)

7 Reviews / 4.6 Average
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!
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Breakfast Cookies with Chickpea Flour on 100 Days of Real Food

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Why Chickpea Flour?

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!

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

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61 thoughts on “Breakfast Cookies (made with Chickpea Flour!)”

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Recipe Rating

  1. 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!

  2. 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!

    1. Kiran Dodeja Smith

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

    1. Kiran Dodeja Smith

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

    2. 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!

  3. 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!

      1. 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.

      2. Amy Taylor (comment moderator)

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

  4. 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?!?!

    1. 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:

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

  5. 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.

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

  7. 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!!!

  8. 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?

    1. 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?

  9. 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?

      1. 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!

  10. 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.

  11. 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. .

    1. Kiran Dodeja Smith

      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!

    2. 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.