Chickpea Cookies

a chickpea cookie in focus supported by a milk glass

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.

Course Dessert

Cuisine American

Keyword chickpea cookies recipe, chickpea protein cookies, garbanzo beans cookies, vegan chickpea cookies

Prep Time 10

Cook Time 35

Total Time 45

Servings

Calories 97kcal

Author Gunjan

Ingredients

1 15 oz can of chickpeas/garbanzo beans (drained and rinsed)
1/2 cup chickpea flour/garbanzo bean flour
2 tbsp peanut butter
1/4 cup + 1 tbsp. maple syrup
1 tsp vanilla extract
1 1/2 tsp baking powder
1/4 tsp salt

Instructions

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.

Video

Notes

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.

How to store them:

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.

Nutrition