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Vegan chickpea flour breakfast cookies, made extra-easy in a muffin tin. They are oil-free, grain-free, gluten-free , low sugar, and high protein.
These wonderful breakfast cookies have been my travel companions for the past few days.
The extent of my travels has taken me to the public library, Starbucks, and the (now blissfully quiet) student center at the university just down the street.
I embarked on these travels as a result of our living room being torn apart for some renovations. It’s all very exciting, but when they started cutting bricks on Tuesday morning at 6:05 AM–yes, you read correctly, 6:05 AM–I knew I needed to remove myself from the premises post-haste.
These jumbo breakfast cookies, together with coffee, have made my morning travels blissful.
The reason is that they taste wonderful and fuel me for a solid morning of writing and thinking while Nick is off at camp. If I may be so bold, they are everything that a great breakfast bar should be:
Table of Contents
- Recipe Benefits
- Ingredients for Vegan Chickpea Flour Breakfast Cookies
- How to Make the Breakfast Cookies
- FAQ
- Is there a Substitute for Chickpea Flour?
- How Should I Store the Vegan Chickpea Flour Breakfast Cookies?
- What is a Good Substitute for Cacao Nibs?
- Related Recipes
- Chickpea Flour Breakfast Cookies {vegan, grain-free, oil-free} Recipe
Recipe Benefits
- Vegan (egg-free, dairy-free)
- Oil-free
- Grain-free
- Gluten-free
- Loaded with healthy ingredients (seeds, chickpea flour, cacao nibs, nut butter)
- Low in sugar
- High fiber (3.8 g per cookie)
- Good source of protein (6.8 g per cookie)
- A great balance of slow-burning carbs + healthy fats + protein
- Portable breakfast (no crumbles, no refrigeration required)
They also happen to be a breeze to prepare. Mix, bake, and go!
Ingredients for Vegan Chickpea Flour Breakfast Cookies
The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
- unsweetened applesauce
- creamy nut or seed butter (I used almond butter)
- coconut sugar (or sweetener of choice)
- vanilla extract
- salt
- chickpea flour
- 1 cup seeds (e.g., pepitas and sunflower seed kernels)
- unsweetened coconut flakes
- cacao nibs (see notes for options)
- dried cranberries or dried fruit of choice
Swap the dried fruit for your favorites. Nuts can be used in place of the seeds, plus you can flavor these any which way with spices and extracts. This is a breakfast with multiple possibilities.
How to Make the Breakfast Cookies
Note that the complete directions are also in the recipe card below.
- Preheat oven to 350F (180C). Grease or spray 10 cups of a standard size muffin tin.In a large bowl, combine the applesauce, nut butter, sugar, vanilla and salt until smooth.
- Stir in the chickpea flour until completely blended.
- Stir in the seeds, coconut, cacao nibs and dried cranberries.
- Divide batter evenly among prepared cups, smoothing tops.
- Bake in preheated oven for 12 to 15 minutes until set at center and surface feels dry.
- Cool in tin set on wire rack. Run knife around edge of each cup an remove the cookies
FAQ
Is there a Substitute for Chickpea Flour?
No, this particular recipe only works with chickpea flour (it acts as both a flour and as an egg-like binder).
How Should I Store the Vegan Chickpea Flour Breakfast Cookies?
Store the breakfast cookies in an airtight container at room temperature for 3 days, in the refrigerator for 1 week or freeze for up to 6 months.
What is a Good Substitute for Cacao Nibs?
You can use 2 tablespoons semisweet chocolate chips, chopped, in place of the cacao nibs.
My your travels–near and far–be as well-fueled as my recent, local ones have been! This recipe is a sure way to begin.
Related Recipes
Chickpea Flour Breakfast Cookies {vegan, grain-free, oil-free}
Ingredients
- 1 cup 118 mL unsweetened applesauce
- 3 tablespoons 45 mL creamy nut or seed butter (I used almond butter)
- 2 tablespoons coconut sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
- 1/2 cup 60 g chickpea flour
- 1 cup seeds, I used pepitas and sunflower seed kernels
- 1/2 cup unsweetened coconut flakes
- 1/4 cup cacao nibs, see notes for options
- 1/4 cup dried cranberries, finely chopped
Instructions
- Preheat oven to 350F (180C). Grease or spray 10 cups of a standard size muffin tin.
- In a large bowl, combine the applesauce, nut butter, sugar, vanilla and salt until smooth. Stir in the chickpea flour until completley blended.
- Stir in the seeds, coconut, cacao nibs and dried cranberries.
- Divide batter evenly among prepared cups, smoothing tops.
- Bake in preheated oven for 12 to 15 minutes until set at center and surface feels dry. Cool in tin set on wire rack. Run knife around edge of each cup an remove the cookies
Could I use a mix if banana and pumpkin or all of one or the other in place of the applesauce?
Hi Natalia,
Yes, and yes, should work fine with those subs.
Is it possible to omit the coconut flakes?
Hi Susan! Yes, you could replace them with a few more chopped seeds or nuts.
Loved it. I swap coconut sugar for honey, They took a bit more time to cook but they where really good !
That’s wonderful, Camille (great name, btw :)) ! Glad they worked well with the honey sub!
Very good! I am looking for oil free and no soda or baking powder, coconut sugar ok, honey to. Definitely will make this one. Again!
Great, Ruth! Hope these work for you 🙂