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.
Servings: 10
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
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
Serving: 1big cookie | Calories: 182kcal | Carbohydrates: 13.3g | Protein: 6.8g | Fat: 12.6g | Saturated Fat: 4.3g | Sodium: 58.1mg | Fiber: 3.8g | Sugar: 6.6g