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
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.
-
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.
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!
Posts may contain affiliate links. If you purchase a product through an affiliate link, your cost will be the same but 100 Days of Real Food will automatically receive a small commission. Your support is greatly appreciated and helps us spread our message!
5 Buzz Words Abused by Food Companies
Other Posts You Might Like
Jen
September 6, 2016 at 1:12 pmThis 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. .
Kiran Dodeja Smith
September 6, 2016 at 1:47 pmHmmm; 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!
Molly
September 25, 2016 at 7:13 pmI 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.
Shelly
September 6, 2016 at 3:35 pmThanks for the recipe! Made these today. They turned out delicious. I made mine a bit smaller & got 20 cookies.
Kiran Dodeja Smith
September 6, 2016 at 5:23 pmYay! So glad you tried them and liked them:).
Kiran
Lisette Callis
September 7, 2016 at 7:38 amyou 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.
Meg Wahl
September 7, 2016 at 12:15 pmI 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?
Jennifer
September 7, 2016 at 3:00 pmI think you need to start with dried chickpeas, not canned.
Meg Wahl
September 7, 2016 at 8:42 pmHmm. 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!
Goldnrod
September 7, 2016 at 1:51 pmWhat could I use in place of nut butter. (Not a fan of PB in cookies.)
Maureen Petru
September 8, 2016 at 10:20 amI 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?
Jennifer
September 7, 2016 at 2:59 pmI 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?
Amy Taylor (comment moderator)
September 12, 2016 at 11:43 amHello. We do not provide nutrition details. This post might help explain why: https://www.100daysofrealfood.com/2013/01/04/healthy-eating-defined/.
Andrea Z.
September 7, 2016 at 8:38 pmWhat kind of coconut oil did you use? I have one that is liquid and another that is solid?
Thanks.
Kiran Dodeja Smith
September 7, 2016 at 8:46 pmYou can heat the solid coconut oil in the microwave so that it’s liquid.
Andrea Z.
September 7, 2016 at 9:16 pmThank you!
B
September 7, 2016 at 11:19 pmDo you think these would work as bar-style cookies?
Kiran Dodeja Smith
September 8, 2016 at 9:02 amI honestly don’t know as I haven’t tried them that way. Please let us know if you try it!
anjuli
September 8, 2016 at 9:33 amCan we store these cookies in the pantry or it needs to be in the fridge? Thanks.
Amy Taylor (comment moderator)
September 12, 2016 at 1:11 pmYou can store them in the pantry.
Renee Badolato
September 8, 2016 at 10:06 amDo you think it’s possible to use almond or coconut flour in place of the chick pea flour?
Kiran Dodeja Smith
September 8, 2016 at 10:11 amI 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
Patti Fitzgerald
September 8, 2016 at 10:32 amI 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!!!
Amy Taylor (comment moderator)
September 12, 2016 at 1:27 pmHi 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.”
Patti Ungerson
September 8, 2016 at 10:34 amI love your reeipes; can you PLEASE post the nutritional content? I’m looking for low calorie protein snacks for my kids!
Amy Taylor (comment moderator)
September 12, 2016 at 1:29 pmHi 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.”
Jennie
September 8, 2016 at 10:56 amAnyone 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.
Samantha Shah
September 8, 2016 at 10:58 amThese look great! My very picky 10 year old doesn’t like oats. Do you think these would work without them?
Kassandra
September 8, 2016 at 1:59 pmI was wondering the same thing. My 3 year old has an oat allergy.
Amy Taylor (comment moderator)
September 26, 2016 at 2:27 pmIt may but it is not something we’ve tried.
M.
September 8, 2016 at 1:36 pmI 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.
Kiran Smith
September 8, 2016 at 4:14 pmYay! So glad that you liked them:).
Mel
September 8, 2016 at 8:42 pmCan we make our own chickpea flour by putting dried chickpeas in a NutriMill?
Kiran Smith
September 12, 2016 at 9:56 amYes you can. There is a link in the post above to making your own chickpea flour.
Julie
September 10, 2016 at 5:12 pmCan these be frozen after baking and cooling? Thanks!
Amy Taylor (comment moderator)
October 6, 2016 at 3:19 pmSure.
Lana
September 11, 2016 at 8:24 amI 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?!?!
Kiran Smith
September 11, 2016 at 10:57 amHI 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
Anvita
September 11, 2016 at 9:09 amCan I use another sweetner in place of honey? Would maple syrup work?
Amy Taylor (comment moderator)
September 21, 2016 at 10:22 amHi. While I’ve not tried it in this recipe, we do often use the two interchangeably.
Becky
September 16, 2016 at 2:25 pmCan we use butter in place of coconut oil?
Amy Taylor (comment moderator)
September 21, 2016 at 10:24 amHi there. Yes, coconut oil should work, too. This might help: https://www.100daysofrealfood.com/2012/02/07/how-to-cook-with-coconut-oil/.
Becky
September 21, 2016 at 11:38 amNo, 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)
September 26, 2016 at 2:13 pmSorry, I answered too quickly. While I’ve not tried int his recipe, you can usually make that switch without as issue. :)
Denise
September 20, 2016 at 1:50 pmDried chickpeas? Is there something about soaking chickpeas overnight to make them more digestible or am I making this up!?
Amy Taylor (comment moderator)
September 26, 2016 at 1:47 pmHi there. This is chickpea flour. I personally find it more digestible than wheat. :)
Bites for Foodies
September 29, 2016 at 10:05 pmI’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!
Amy Taylor (comment moderator)
October 6, 2016 at 11:39 amHi. You really can’t taste the flour.
G
October 1, 2016 at 12:22 pmHas anyone tried peanut butter or almond butter instead of sun butter?
Kiran Dodeja Smith
October 2, 2016 at 7:56 pmI have not tried it yet. I’m sure either will work great, but would love your feedback if you try it!
~Kiran
Danielle
March 3, 2017 at 10:58 amMy 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!
Kiran Dodeja Smith
March 3, 2017 at 10:59 amHmmm … was the peanut butter oily? That could end up adding too much moisture. Keep me posted on how they turn out!
Danielle
March 3, 2017 at 11:28 amThey came out perfect! I just baked them for a couple of extra minutes :)
Kiran Dodeja Smith
March 3, 2017 at 11:29 amYay!! I’m so glad that they worked – hope you guys enjoy them:).
Jane
January 26, 2019 at 12:46 pmTried these and they came out really good. not too sweet(which I like). very good use of besan(garam flour). Thanks
Kiran Dodeja Smith
January 27, 2019 at 8:43 amGreat! So glad that you liked them! ~Kiran