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!
Servings 12 cookies
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.
Notes
1. Gluten-free if gluten-free oats are used.
2. We recommend organic ingredients when feasible.
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.