61 Comments / By Kiran Dodeja Smith / September 6, 2016 / Recipes
7 Reviews / 4.6 Average
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!
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Why Chickpea Flour?
The main ingredient in this baked goodis something a little different – chickpea flour. Chickpeas are one of the many pulses we told you about earlier this yearas 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 achickpea flavor incookies, 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. For more help with measurements, check out this Tablespoons in a Cup post!
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 :). Be sure to check out these Almond Flour Cookies too!
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!
7 Reviews / 4.6 Average
Prep Time: 15 minutes mins
Cook Time: 15 minutes mins
Total Time: 30 minutes mins
Course: Breakfast
Cuisine: American
Method: Baked Goods, Freezer Friendly
Diet: Dairy Free, Gluten Free, Picky Eaters, Vegetarian
Print Recipe
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.
Nutrition Facts
Nutrition Facts
Breakfast Cookies with Chickpea Flour
Amount Per Serving
Calories 237Calories 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.
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Pulses are cost-effective, nutritious, versatile, and sustainable foods that include dry peas, beans, lentils, and chickpeas.
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