Chickpea Cookies

July 14, 2020

Who doesn't love a good, gooey, chewy cookie?

A few weeks back I decided to go refined sugar free and have loved getting creative in the kitchen and transforming all my favourite sweet treats into something a little healthier but without losing the enjoyment of eating them.

Not only are these cookies low in refined sugar (if you skip the chocolate chips!) but they're also a great source of protein & healthy fats and make a wonderful, healthy, nutritious snack.

These cookies are dairy free (using dairy free chocolate chips), egg free and soy free. To make these gluten-free, make sure you use gluten free oats and swap the plain flour for gluten-free or buckwheat flour.

They're also a great addition to your repertoire if you're weaning your bubba like myself as all the ingredients are baby friendly. Once again, I just skipped adding in the chocolate chips.

*The macros are calculated with the chocolate chips included however, if you wanted to skip adding these then take this into account if you're interested in the macros.

**You could always swap the chocolate chips for another addition if you wanted to leave them out. Chopped up dried fruit or even caramelised nuts would make a great alternative.

Chickpea Cookies



  • KCALS: 184
  • FAT: 3.9g
  • CARBS: 31g
  • PROTEIN: 4.7g


  • 100g Oats
  • 240g Canned Chickpeas (drained weight)
  • 2 Ripe Bananas
  • 2tbsp Maple Syrup
  • 2tbsp Almond Milk
  • 200g Plain Flour
  • 1tsp Baking Powder
  • 100g Chocolate Chips
Chickpea Cookies 1


  1. Pre-heat your oven to 180 degrees celsius (160 fan) and line a baking tray with grease proof paper.
  2. Blend the oats into a flour in a food processor.
  3. Drain and rise the chickpeas before adding them to the food processor along with the bananas, maple syrup and almond milk. Blend the ingredients together until they form a smooth paste.
  4. Transfer the mix to a large bowl and stir through the flour and baking powder until fully combined.
  5. Once mixed, add in the chocolate chips and then divide the mixture into 12. Roll each piece into a ball and flatten slightly before placing on the baking tray.
  6. Bake for 10 minutes until golden on top but still soft in the middle.

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