These healthy and oil free Chickpea Cookies are the best pre-workout snack and yet a perfect dessert. Its freezer friendly and easy to make and so deliciously crispy and chewy in every bite.
Chickpeas are quite frequent in my home and I make it in a variety of ways. I love its versatility and so chana pulao is the most wanted one among my friends and family. We also love it in an entrée form. The chickpea burger is a super hit recipe of mine. However, our recent favorite is chickpea nuggets.
These garbanzo cookies taste best when they have crispy edges and chewy texture inside. They are slightly soft too but in perfection.
For a quick dessert snack i often blend this chickpea cookie dough.
Since, I discovered them, I have been snacking on these protein cookies frequently. Even my husband enjoys them often. So, I must have made like 3 batches by now.
Its always in demand because it helps me to snack healthy and gives me lot of energy to get into my heavy workouts.
So, I decided to share this chickpea cookies recipe with you so you can also bake in bulk and freeze because let’s face it, we all need healthy snack but should be delectable as well.
Ingredients for vegan chickpea cookies
Hence, all you need is only 7 simple ingredients which I am sure you already have in your kitchen. So, lets dive deeper into this recipe so that you can enjoy these too.
Chickpeas – also know as garbanzo beans is a great source for vegan protein. It binds well and bakes well too.
Chickpea flour – you may use chickpea flour/besan/garbanzo bean flour for this recipe. We need very little amount to bind the batter.
Peanut butter – I like to use peanut butter with no added sweetener or salt or oil.
Maple syrup – this is the only sweetener that I used here and works like wonder.
For detailed measurement of ingredients, please scroll down to the printable recipe card at the end of the post.
How to make Chickpea Cookies
Firstly, I drained the canned chickpeas and rinsed it well. I like to dap the extra moisture form it too.
Secondly, I combined all the ingredients in the food processor.
Next, I blended it smooth and removed its blade.
Thereafter, with the help of a medium sized cookie scoop, I scooped about 10 cookies on the prepared cookie sheet.
Afterwards, I flattened them with the help of the back of a bowl. Usually, I like to grease the back of the bowl and then wipe it with a tissue to flatten my cookies. However, sometimes, I use my fingers to just shape them and flatten each of them.
Then, I placed it in the middle rack of the pre-heated oven at 350-degree Fahrenheit and baked it for 35 minutes.
Once done, I turned it off and took it out. I let them cool down completely.
We loved them thoroughly. In fact, I was happy to be able to freeze them so I baked triple batch of these and froze them for later use.
To make it kid friendly you may fold in ¼ cup of dairy free chocolate chips in the batter. This may make about 12 cookies. Follow the rest of the steps as described in the instructions.
- The batter becomes a bit sticky so grease the bowl to flatten. This will shape the cookies and make them look prettier.
- Make sure to flatten each of them as much as possible without breaking the edges. The flatter they are the crisper they will bake.
- Bake them completely up to 35 minutes for crispier texture.
You may store them in a container with a light lid in the room temperature for about 2 weeks. Then, either enjoy as is or simply oven toast for 1 minute. Cool and enjoy. You may also refrigerate them in an air tight container for about 4 weeks. Then, oven toast for 2-3 minutes. Cool and enjoy.
Yes, once completely cooled at room temperature, seal them in a Ziploc bag and freeze them for about 3 months. Then, oven toast for 5 minutes. Cool and enjoy.
Yes! Its protein packed and made with healthy ingredients that’s whole foods with minimum processed foods. Moreover, they are oil free and refined sugar free too.
My other healthy cookie recipes that might interest you:
Vegan Chocolate Protein Cookies
Chocolate Orange Protein Cookies
Chocolate Cauliflower Protein Cookies
Coconut Chia Energy Cookies
Green Peas Cookies
This post may contain affiliate links which means that if you click on them and also make a purchase, I will get a small commission. Moreover, I share only those products which I use personally and love.
I hope you will enjoy these healthy chickpea cookies as much as we did. I am very excited to hear back from you.
Did you make it?
If you get a chance to make this recipe then please leave your feedback in the comments below along with a 5-star rating.
In addition, you may checkout my cookbook for everyday comfort vegan recipes.
- Preheat oven at 350-degree Fahrenheit and prepare a cookie sheet with a parchment paper.
- In a food processor combine all the ingredients and blend it as smooth as possible.
- Take out its blade and with the help of medium sized cookie scoop, scoop 10 rounds balls of the batter on the cookie sheet with about ½ inch between each.
- With the help of the back of the bowl, press all the cookies as flat as possible. (it will be sticky so the best way is to grease the back of the bowl with a cooking spray and then roughly wipe it with a kitchen tissue, then press the cookies).
- Place the cookie sheet in the middle rack of the oven and bake for 35 minutes. Once done, turn it off and take it out. Let them cool completely and enjoy.
- It’s important to flatten them for crispier cookies. They taste best when crispy.
- If you do not want to grease the bowl to flatten them then you may use your finger to flatten and shape them as much as possible without breaking. In this case the cookies would be softer and bigger in height.
- Variation – To make it kid friendly, spoon out the batter in a mixing bowl and then fold in ¼ cup of dairy free chocolate chips in the batter. This may make about 12 cookies. Follow the rest of the steps as described in the instructions.
- Store them in a container with a light lid on it for about 2 weeks. You may enjoy them as is or warm it up a in the toaster oven for 1 minute. Let it cool for crispy texture.
- Refrigerate in an air tight container for about 4 weeks. Toast them in the toaster oven for 2-3 minutes in a toast mode. Let it cool and enjoy.
- After baking, cool them completely at room temperature. Then seal them in a Ziploc bag and freeze them for 3 months. Take it out and warm in the toaster oven in the toast mode for 5 minutes. Let it cool and enjoy.
- These are protein cookies and the serving size is 1 cookie per person.