These soft, vegan chickpea breakfast cookies were born out of my “let’s throw some stuff in the food processor and see what happens” recipe creation method. Usually this method does not work, however sometimes I get lucky. And lucky I was with these delicious, sweet, soft and satisfying cookies. These yummy cookies are gluten-free, refined sugar-free and made with a secret, healthy, high-fibre ingredient.

Vegan Chickpea Breakfast Cookies Gluten-free

Vegan Chickpea Breakfast Cookies Gluten-free

The Secret Ingredient

You’ll never guess what these cookies are made of. Well, let me tell ya: it’s chickpeas! Not only that, you only need 3 other ingredients to make them: dates, oats and pumpkin. If you need a breakfast to take on the road with your or a nourishing snack during the day, these cookies will do the trick.

To make the cookie dough, I blended 1 can of chickpeas with oats, dates and pumpkin. With the natural sweetness from the dates, these cookies do not need any additional sweeter. I used some cinnamon for extra flavour but it’s optional so don’t worry if you don’t have any.

If you’re looking for more healthy baked breakfast options, give these a try:

Vegan Chickpea Breakfast Cookies Gluten-free

Healthy Add-In Options

I decided to leave this recipe simple but include a list of yummy add-in ideas. I love these cookies just as they are but they’d also be amazing with any of these options:

  1. Morning Glory Breakfast Cookies. Go the morning glory breakfast cookie route and fold-in 1 cup of finely grated carrot and 1/4 cup each of finally chopped walnuts, shredded coconut and raisin after you’ve blended the dough.
  2.  Zucchini Chocolate Chip Breakfast Cookies. Fold in 1 cup of grated zucchini and 1/2 cup of dairy-free chocolate chips.
  3. Cranberry Coconut Breakfast Cookies. Fold in 1/4 cup each of dried cranberries and shredded coconut.
  4. Gingerbread Breakfast Cookies. Add 2 tbsp of molasses and 2 tsp of ground ginger to the blender with the rest of the ingredients.
  5. Chia and Hemp Seed Breakfast Cookies. Fold in 1/4 cup each of chia seeds and hemp seeds.

Those are just a few ideas to switch it up with these cookies but you can use any of these add-ins up to about 1/2 cup:

  • coconut
  • raisins, dried cranberries or other chopped dried fruit such as apricots
  • chopped dark chocolate or dairy-free chocolate chips
  • any nuts such as pecans, walnuts, cashews or chopped almonds
  • grated carrot or zucchini
  • any seeds such as sunflower, pumpkin, chia, hemp or flax

Vegan Chickpea Breakfast Cookies Gluten-free

Vegan Chickpea Breakfast Cookies Gluten-free

Vegan Chickpea Breakfast Cookies Gluten-free

Vegan Chickpea Breakfast Cookies

I say these are breakfast cookies but obviously, you can eat them any time of day. I’m not even really sure what makes a cookie a breakfast cookie but I thought the name suite these. They’re quite hearty and satisfying and I love them for a pre-workout snack too.

Nutrition Details

These cookies are naturally sweetened, gluten-free and vegan. I made my dough into 12 large cookies making each one 163 calories with 34 grams of carbohydrates, 1.5 grams of fat and 4 grams of protein. Each cookie also contains 5 grams of fiber, 10% of your daily vitamin A and 12% of your daily iron.

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Vegan Chickpea Breakfast Cookies Gluten-free

Vegan Chickpea Breakfast Cookies

  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 minutes
  • Yield: 12 1x
  • Category: Breakfast, Snack
  • Method: Baking
  • Cuisine: Vegan, Gluten-Free

Hearty, wholesome chickpea cookies with pumpkin and dates. Enjoy these as a snack, for a quick breakfast or sweet treat anytime.


Ingredients

  • 2 cups (200 g) oats
  • 2 cups lightly packed (325 g) pitted dates
  • 1 19 oz can (360 g) chickpeas, drained and rinsed
  • 1/4 cup (75 g) pure pumpkin puree
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1/4 tsp sea salt

Instructions

  1. Pre-heat oven to 350 degrees.
  2. Add all ingredients to a food processor or high-powered blender and mix until it forms a thick, smooth dough.
  3. Roll into 12 large balls and place on a parchment paper or silicone mat-lined baking sheet. Press the balls down with the palm of your hand to create nice cookie shapes.
  4. Bake for 15 minutes.
  5. Store in the fridge for up to a week.