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Vegan Chickpea Flour Breakfast Cookies (oil-free, grain-free)

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:

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.

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. 

Yield: 10

Chickpea Flour Breakfast Cookies {vegan, grain-free, oil-free}

Chickpea Flour Breakfast Cookies {vegan, grain-free, oil-free}

Chickpea flour breakfast cookies, made extra-easy in a muffin tin. They are naturally vegan, low sugar, oil-free, grain-free, gluten-free and high fiber.

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

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

  1. Preheat oven to 350F (180C). Grease or spray 10 cups of a standard size muffin tin.
  2. In a large bowl, combine the applesauce, nut butter, sugar, vanilla and salt until smooth. Stir in the chickpea flour until completley blended.
  3. Stir in the seeds, coconut, cacao nibs and dried cranberries.
  4. Divide batter evenly among prepared cups, smoothing tops.
  5. 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

Notes

Seeds: Use an equal amount of your favorite nuts or seeds in place of the sunflower seeds and pepitas.

Cacao Nibs: You can use 2 tablespoons semisweet chocolate chips, chopped, in place of the cacao nibs.

Storage: Store in an airtight container at room temperature for 3 days, in the refrigerator for 1 week or freeze for up to 6 months.

Nutrition Information

Yield

10

Serving Size

1 big cookie

Amount Per Serving Calories 182Total Fat 12.6gSaturated Fat 4.3gCholesterol 0mgSodium 58.1mgCarbohydrates 13.3gFiber 3.8gSugar 6.6gProtein 6.8g

Did you make this recipe?

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Susan

Wednesday 31st of August 2022

Is it possible to omit the coconut flakes?

Camilla

Thursday 1st of September 2022

Hi Susan! Yes, you could replace them with a few more chopped seeds or nuts.

Vegan Quinoa Omelet Muffins {high protein, gluten-free} | power hungry

Monday 31st of August 2020

[…] eggs. I have used it in quiches, frittatas, and other egg-free options (for example, here, here,  here, and here); it is remarkable how the flavor adn texture resembles […]

Camille

Tuesday 18th of August 2020

Loved it. I swap coconut sugar for honey, They took a bit more time to cook but they where really good !

Camilla

Tuesday 18th of August 2020

That's wonderful, Camille (great name, btw :)) ! Glad they worked well with the honey sub!

Crunchy Nuts & Seeds Breakfast Cookies {vegan, oil-free} | power hungry

Tuesday 28th of July 2020

[…] Chickpea Flour Breakfast Cookies […]

Ruth

Monday 27th of April 2020

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!

Camilla

Monday 27th of April 2020

Great, Ruth! Hope these work for you :)

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