By blog team member, Kiran.To learn more about Kiran, check out our team page or her blog!
As a vegetarian (who occasionally eats eggs and/or fish), I’m always on the lookout for solid protein sources. As a mom, I also value recipes that pack a nutritional punch and that my kids get excited about. This recipe for Breakfast Cookies checks all of those boxes and, bonus, it’s super easy to make!
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.
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 :).
Breakfast Cookies with Chickpea Flour
As a vegetarian (who occasionally eats eggs and/or fish), I'm always on the lookout for solid protein sources. As a mom, I also value recipes that pack a nutritional punch and that my kids get excited about. This recipe for Breakfast Cookies checks all of those boxes and, bonus, it's super easy to make!
Ingredients
- 1 1/2 cups chickpea flour, can substitute whole-wheat flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup honey
- 1 egg
- 1/2 cup coconut oil
- 1 teaspoon pure vanilla extract
- 1/4 cup nut butter, I used sunbutter
- 1/2 cup oats, rolled
- 1/4 cup unsweetened coconut flakes, as a mix-in (or you could try seeds, shredded carrots, chocolate chips, etc
- 1/4 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.
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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.
Recipe Notes
1. Gluten-free if gluten-free oats are used.
2. We recommend organic ingredients when feasible.
Nutrition Facts
Pulses are cost-effective, nutritious, versatile, and sustainable foods that include dry peas, beans, lentils, and chickpeas. Find out more about pulses here and get some great recipes, too!
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I used tahini in place of the nut butter and they turned out Delish!
Thank you for great recipe!
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!
I’m so glad you enjoyed them! :)
Tried these and they came out really good. not too sweet(which I like). very good use of besan(garam flour). Thanks
Great! So glad that you liked them! ~Kiran
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!
Hmmm … was the peanut butter oily? That could end up adding too much moisture. Keep me posted on how they turn out!
They came out perfect! I just baked them for a couple of extra minutes :)
Yay!! I’m so glad that they worked – hope you guys enjoy them:).
Has anyone tried peanut butter or almond butter instead of sun butter?
I have not tried it yet. I’m sure either will work great, but would love your feedback if you try it!
~Kiran
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!
So glad to hear that you enjoyed them!
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!
Hi. You really can’t taste the flour.
Dried chickpeas? Is there something about soaking chickpeas overnight to make them more digestible or am I making this up!?
Hi there. This is chickpea flour. I personally find it more digestible than wheat. :)