Chickpea Cookies
2014-06-24- Course: Snack
- Yield : 18
- Prep Time : 10m
- Cook Time : 10m
- Ready In : 20m
Chickpea Cookies
When you think of recipes including legumes you think of savoury, right? Well, these very moorish biscuits include chickpeas and peanuts – both of which are legumes – and are very yummy.
Health note: Always consider other children’s allergies and your school’s policy on nuts before offering these to other children or including them in your child’s lunchbox. Alternatively you could use softened butter in place of peanut butter for a nut free version.
Nutrition Note: Sure to be a hit with young and old, these are a fun and tasty way to include the goodness of legumes in your children’s diet.
More on legumes
10 top tips on how to include legumes in your children’s diet
Cooking with legumes (includes nutritional benefits)
40 Nutritious legume recipe ideas
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Ingredients
- 1 x 400g can chickpeas, rinsed and drained
- ½ cup 100% peanut butter*
- ½ cup brown sugar
- 1 tsp baking powder
- 1 tsp vanilla extract
- ½ cup sultanas
- ½ cup rolled oats**
- *Nut free: substitute softened unsalted butter for peanut butter (no longer dairy free)
- *Gluten free: omit the oats
Method
Step 1
Preheat the oven to 180°C and line a large baking tray with baking paper.
-
Step 2
Combine the chickpeas, peanut butter, sugar, baking powder and vanilla extract in food processor and process until well combined. -
Step 3
Transfer the mixture into a mixing bowl and stir through the sultanas and oats. (Note: you can freeze some of the mixture at this point.) -
Step 4
Roll tablespoonfuls of the mixture into balls, place them on the baking tray and flatten gently. -
Step 5
Place in the oven and bake for 10-15 minutes. -
Step 6
Remove from the oven and allow the biscuits to cool on a wire rack. -
Step 7
Store the biscuits in the fridge for up to a week, or freeze individually. -
Recipe Comments
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Average Member Rating
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posted by Loretta on June 26, 2014
These are amazing, toddler hasn’t tried them yet but if he doesn’t like them there’s something wrong – with him! Thanks very much for a great recipe.
posted by Leanne on June 27, 2014
Wow Jess, what a fascinating recipe. I have an oat + sultana cookie recipe, that I love and frequently bake, but the dietitian in me is definitely curious about these ones with chickpeas in them!
posted by emma-lee on July 1, 2014
these look really yummy I will definitely be baking them over the holidays with my nephew, I might even make a batch substituting sultanas for cacao nibs 🙂 thanks for another great recipe
posted by Vic on July 3, 2014
Can’t wait to try these, do you think you could add a bit of cooked quinoa?
posted by Jess on July 4, 2014
Hi Vic, yes I think you could easily add some cooked quinoa as a variation. Enjoy, Jx
posted by Tegan on October 27, 2014
You could always substitute the oars for quinoa flakes too
posted by Eva on July 4, 2014
They are super delicious! My husband loves them 🙂
posted by Melanie on July 6, 2014
Thanks for a very interesting recipe. Have you tried making them with less sugar? Did it work?
posted by Jess on July 7, 2014
Hi Melanie, yes, I am sure you could try reducing the sugar. I haven’t tried though. Please let us know how you go 🙂 Jx
posted by Georgi on July 6, 2014
Hi there,
I’m keen to cook these with our preschool children however have to omit the peanut butter! Can you suggest any alternatives?
Thanks so much!
posted by Georgi on July 6, 2014
Apologies, just read the alternative… thanks!
posted by Christie on July 8, 2014
These smelly yummy (not tasted yet!) but they’re very soft despite over 20 mins. Would it be the butter do you think?
posted by Jess on July 15, 2014
Hi Christie,
The cookies do firm up after they have cooled. Also they do have a softer texture compared to crunchy type biscuits. I hope you enjoyed them, Jx
posted by Lana on July 9, 2014
I just baked part of a batch and they didn’t turn out, I think the batter is too wet. I will add a bit of flour and see how they bake.
posted by Tina Baverstock on July 17, 2014
I made these and they were delicious. I add white chocolate to half the mixture. Obviously not as healthy however proved popular
posted by Nicola on August 19, 2014
Delicious! We ran out of brown sugar, so I subbed in 1/3 cup of maple syrup.
posted by Nicole on August 20, 2014
Is a sultana a raisin? Or fresh grape? Thinking something is lost in the AU to US wording, and I missed it. 🙂
posted by Allie on August 25, 2014
Hi, yep sultana and currents are raisins 🙂
posted by Emily on August 21, 2014
Tried these with butter instead of peanut butter and they weren’t appreciated by the household. Definitely tasted just like chickpeas. I’ll try with peanut butter next batch and see if we have any success!!
posted by Kirstin on September 8, 2014
Yummy!! Made them for my 9 month old to test peanut butter. Def make again and will share with friends.
posted by Sophie on September 12, 2014
I made these with diced dried apricot instead of sultanas and they were a big hit with all the babies (11mths old) at mothers group. Thanks!
posted by Lindsay on September 16, 2014
How many cups of chickpeas do you use? I’m using dried chickpeas (not from a can).
posted by Min Ai on September 23, 2014
Hi! Would this work with dried chickpeas that are rehydrated and boiled? Or will it be a different texture? I find the dried ones can be drier.. maybe add a bit of milk to help?
posted by Nanook on September 25, 2014
These sounded like such a strange baking idea that I figured they must be good! And they are (I used butter not peanut butter for daycare reasons). However they are incredibly crumbly – is there something I can add to make them hold together better for my 15 month old? Egg?! Thank you
posted by Alex on September 28, 2014
I just made these and they turned out well, but I had to almost double the oats quantity. The dough was way too wet. Maybe my chickpeas were too watery after rinsing? They are really yummy though!
Can you recommend a sugar alternative?
posted by Carolyn on October 2, 2014
My son is allergic to peanuts; would Nutella or tahini be ok?
posted by nanook on October 24, 2014
Hi Carolyn, at a guess, the peanut butter helps hold the biscuits together (as mine fell apart when i replaced the peanut butter with unsalted butter as per the suggestion). they were delicious though, so i would still recommend that but experiment with binding agents. chats with my knowledgeable friend with many allergies/intolerances is that you could try… putting the chia seeds through a food processor, adding it into the mixture, and then leaving the biscuit mix for a few minutes before baking (to get the chia to start forming a sticky gel to bind the biscuit together), or stirring some chia seeds through a little water to form a gel before adding into the mix… i would be very interested to know what OHC have to suggest too though – this is one of the only non-white starch foods my picky eater gets excited about (too bad he doesn’t like peanut butter otherwise my problem would be solved!!) 🙂
posted by nanook on October 24, 2014
*putting chia seeds, not putting ‘the’ chia seeds. they weren’t part of the original recipe…
posted by Danielle on October 25, 2014
WOW!!! LOVE THESE!! just had to stop myself from eating them raw! i substitued sultanas for craisens and added dark choc chips and halfed the suger to 1/4 cup organic coconut suger, delish delish delish, so far, they are cooking at the moment, cant wait until they are done!!
posted by Bec on October 27, 2014
Thanks for this yummy recipe. They went down well with my 1 and 2 year old. You’d never guess there was chick peas in there! I used half peanut butter and half tahini to mix things up a bit. I also used coconut sugar instead of brown sugar and cup it back a little :o)
posted by Amy on November 1, 2014
I just had to say that since discovering these a couple weeks ago I’ve made them at least 4 times already (or a variation of them) and they get rave reviews from every kid that tries them!!! These will be a favourite with us for a long time!
posted by Bec on December 4, 2014
These are great! I added some dark chocolate chips and my vegie-hating 3 year old thinks they’re delicious : ) The mixture was really wet but they firmed up into chewy goodness once cooked.
posted by Miriam on January 14, 2015
These were absolutely delicious…just can’t believe they had a can of chickpeas in them! Unfortunately my own daughter didn’t like them as much as I did but the other kids who tried were really into them. They were just a little bit too crumbly though (when biting into them) – any way to improve on this?
posted by Brianne on January 27, 2015
Just tried making these and I’m not sure what I did wrong…..is the temp really only 180C? They don’t seem to have cooked at all….
Thanks!
posted by Kay on December 10, 2015
180 C is 350 F. Could that be your problem?
posted by Min Ai on February 10, 2015
Hi! I’ve only got dried chickpeas, can I use these in the recipe instead after I rehydrate them? I know they’re normally drier than the canned ones so should I add milk perhaps to help?
posted by masala girl on December 11, 2015
yes after you cook them! i believe it will be ROUGHLY 1 & 3/4 cups
posted by Sunha on February 19, 2015
Thanks for a great recipe! I just made my first batch and the cookies are delicious!
I used 420g chickpea, 1/4 cup raw sugar and 1/2 cup of chopped pecan instead of sultana and oats as i didnt have them. I mixed all ingredient using hand-blender and the final mixture was not too wet (good consistency to make cookie shape).
The cookies are soft and moist inside! Will definitely bake this again!
posted by Anna on April 16, 2015
And pregnant food restriction friendly when eating the raw dough! Double tick!
posted by Silje on May 19, 2015
I just baked these using 1 banana instead of brown sugar and my 11 month old loves them. I’m a bit of a sweet tooth so the banana didn’t really cut it for me, but doesn’t matter as long as bub eats them!
posted by monforal on May 28, 2015
Thanks Silje, I was wondering if this would work. We often use banana to sweeten. Or stewed apple/pear- although I usually use this to replace oil. Maybe I’ll have a fiddle and see what I come up with 🙂
posted by Lauran on May 31, 2015
Yum, yum, YUM!!!!!
posted by Emma on June 1, 2015
I’ve just made these, using butter not peanut butter as we can’t have nuts in our house. They taste lovely however they are just crumbling apart. I took them out after 15 mins and saw they weren’t ready even after a further 15 mins they are still falling apart. Thanks
posted by Stacie on July 4, 2015
What can I use instead of sultanas as my daughter vomits every time she eats them
posted by masala girl on December 11, 2015
any type of raisin or dried fruit, or any other add in. above people have used craisins, apricots, and choc chips
posted by Magdalena on November 11, 2015
Substituted peanut butter with tahini (peanut allergy) and these turned out really well! Yum!!
posted by Catherine on January 30, 2016
These are beautiful. I found the recipe worked perfectly with only 1/3 cup of brown sugar, and I left out the raisins but added extra oats. The cookies have a lovely texture and the house smells beautiful. A lovely treat for my 15 month old who has an egg allergy. Thanks!
posted by Cimi1616 on April 11, 2016
These turned out amazing! I followed the recipe almost exactly and baked for 20min in a fan forced oven. Absolutely delicious, I love how they’re not too sweet. Thank you! 🙂
posted by Catalina on April 24, 2022
These are amazing – perfect for my toddler with all the allergies! I have substituted almond butter , cashew and tahini all with great success.