Rise & Shine Chickpea Cookies
Who says you can’t have cookies for breakfast? These chickpea cookies are loaded with oats, seeds and fruits for a wonderful morning meal on the go! Another great collaboration with @GetJoyfull dietitian Emily Mardell.
- Pulse
- Chickpeas
- Prep Time
- 10 minutes
- Cook Time
- 12 minutes
- Makes
- 16 cookies
Nutrition
- Serving Size 1 cookie
- Calories 208
- Fat 10 g
- Saturated Fat 1 g
- Cholesterol 11 mg
- Carbohydrate 22 g
- Fibre 4 g
- Sugars 11 g
- Protein 7 g
- Sodium 60 mg
- Potassium 33 mg
- Iron 1 mg
Ingredients
- 1 can (19 oz/540 mL) chickpeas, drained & rinsed (yields 2 cups/500 mL cooked chickpeas)
- 1 cup (250 mL) sunflower seed butter or seed/nut butter of choice
- 1/2 cup (125 mL) maple syrup
- 1 large egg
- 1 tsp (5 mL) vanilla extract
- 1 cup (250 mL) rolled oats
- 1 Tbsp (15 mL) baking powder
- 1 tsp (5 mL) cinnamon
- 1 tsp (5 mL) salt
- 1/2 cup (125 mL) dried cherries
- 1/2 cup (125 mL) sunflower seeds
- 1/2 cup (125 mL) mini chocolate chips (optional)
- 2 Tbsp (30 mL) chia seeds
Directions
Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
In a food processor, blend chickpeas, seed/nut butter, maple syrup, egg and vanilla until smooth.
Combine remaining ingredients in a large mixing bowl. Mix in chickpea mixture to form a uniform dough.
Scoop 16 cookies onto the prepared baking sheets. Bake for 10-12 minutes or until lightly browned.
Cool cookies on wire rack for 10 minutes. Store in an airtight container for up to 5 days.
tips
You can use any dried fruit you like! Try dried cranberries, dried currents or dried blueberries instead of the dried cherries.
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