Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon

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


  • Author: Camilla
  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 20 mins
  • Yield: 10 1x

Description

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.


Scale

Ingredients


Instructions

  1. Preheat oven to 350F. Grease or spray 10 cups of a standard 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.

  • Category: portable power pucks, breakfast

Nutrition

  • Serving Size: 1 big cookie
  • Calories: 182
  • Sugar: 6.6 g
  • Sodium: 58.1 mg
  • Fat: 12.6 g
  • Saturated Fat: 4.3 g
  • Carbohydrates: 13.3 g
  • Fiber: 3.8 g
  • Protein: 6.8 g
  • Cholesterol: 0 mg
Do NOT follow this link or you will be banned from the site!