Hermit Chickpea Cookies
The inspiration behind this cookie is 11-year-old Ruby Kubinec’s award winning gluten-free Chickpea Cookie recipe, but ours is made with whole wheat flour.

- Pulse
- Chickpeas
- Prep Time
- 20 minutes
- Cook Time
- 12 minutes
- Makes
- 36 cookies
Nutrition
- Serving Size 1 cookie
- Calories 106
- Fat 3 g
- Saturated Fat 2 g
- Cholesterol 9 mg
- Carbohydrate 18 g
- Fibre 1.5 g
- Sugars 11.5 g
- Protein 2 g
- Sodium 57 mg
- Potassium 72 mg
- Folate 10 mcg
- Iron 0.5 mg
Ingredients
- 1 can (14 oz/398 mL) chickpeas, drained & rinsed (yields 1 1/4 cups/300 mL cooked chickpeas)
- 1 cup (250 mL) brown sugar
- 1/4 cup (60 mL) butter, melted
- 1 egg
- 1 tsp (5 mL) vanilla
- 1/2 tsp (2 mL) baking soda
- 1/4 tsp (1 mL) salt
- 1 1/2 cups (375 mL) whole wheat flour
- 1/2 cup (125 mL) rolled oats
- 1 cup (250 mL) semi-sweet chocolate chips
- 1 cup (250 mL) dried cranberries or raisins
Directions
Preheat oven to 350°F (180°C).
In a food processor, blend chickpeas until smooth and no round peas remain.
In a large mixing bowl, whisk mashed chickpeas with brown sugar, melted butter, egg, and vanilla.
In a separate bowl combine baking soda, salt, flour and oats.
Add dry ingredients to the chickpea mixture and stir well.
Add chocolate chips and cranberries or raisins, stirring to distribute throughout the mixture.
Drop tablespoonfuls of cookie mix onto a greased cookie sheet.
Bake for 10-12 minutes, until bottom of the cookie is golden.
Let cool slightly. Remove from cookie sheet. Cool completely and store in airtight container.
Really tasty! I made a few additions
1/4 c cocoa
3T milk
Sunflower seeds, pumpkin seeds, pecans, walnuts,cranberries to equal 1 cup and 1/2
That sounds delicious! These cookies are so versatile and easy to make your own. Thanks for sharing!