Updated: Jan 10, 2022
Some days I’m busier than others, and this morning I was in such a rush trying to accomplish so many things at the same time. I looked in the corner of my kitchen cabinets and saw that I had a big bag of chickpea flour that needed to be used. I have many uses for this flour in savory dishes, but because it was morning, my brain quickly turned to the thought of breakfast cookies.
My kids love sweet stuff, and these cookies are a healthy option that they can eat whenever they want, not only for breakfast with a glass of kefir or a smoothie, but any time of the day.
Please, don’t be scared away from making these cookies just because there are so many ingredients needed for this recipe. All of these ingredients are good for you, and you probably have most of them sitting on your pantry shelf waiting to be used anyway.
The good news is that even if gathering all the ingredients takes a few minutes, these cookies are very easy to make. Simply dump the first four ingredients in your mixing bowl and mix then with a spoon or a paddle attachment for a minute. Then add the rest of the ingredients and mix again. That's it! Super simple and super delicious! They can be enjoyed as a snack or as a light breakfast with a cup of coffee. These cookies disappear so fast in my house, and I'm sure they won't last long for you either! You can double the recipe, so they last longer, but I'm sure you'll make them again and again!
Prep time: 10 minutes
Baking time: 20 minutes
Total time: 30 minutes
Yield: 25 cookies
Author: Inna of innichkachef.com
1 cup coconut butter
½ cup chia seeds or ground flax seeds
1 cup unsweetened applesauce
¾ cup chickpea flour
1 cup coconut flour
1 cup rolled oats
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons almond extract/vanilla extract or 1 teaspoon vanilla paste
⅔ cup raisins or dried cranberries
⅓ cup pumpkin or sunflower seeds
¼ cup cocoa nibs (optional)
1. Place the coconut butter, chia or flax seed, coconut sugar, and unsweetened applesauce in a bowl and mix by hand or with the paddle attachment of your electric mixer.
2. Add the rest of the ingredients and mix until everything is well-combined.
3. Press the dough into silicone cups or muffin pans with your fingers.
4. Bake at 350F for 20-22 minutes.
These cookies can be stored in an airtight container for one week or frozen for up to one month.