Skip to content

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.


  • 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


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.


You can use any dried fruit you like! Try dried cranberries, dried currents or dried blueberries instead of the dried cherries.

Reviews [0]

There haven't been any reviews yet. Be the first to try it and share your thoughts!