High in protein, gluten-free and vegan cookies, perfect for a quick slightly indulgent snack.
These chickpea and almond cookies are inspired by something my mother in law has made for us when visiting this summer. She’s made these incredibly tasty fried pastry parcels with chickpea and almond paste, absolutely delicious. A recipe I absolutely have to recreate a healthier version off in the future, but for now I’ve got these lovely cookies for you.
They are high in protein and perfect for a quick slightly indulgent snack. Chickpeas and ground almonds work so beautifully together and create such a lovely flavor in these cookies. I’ve kept the recipe fairly simple with just a few ingredients, you can use food processor or just hand blender to blend the chickpeas with the rest of the ingredients and then stir in the ground almonds by hand.
You will have a smooth dough to make into cookies. They do need a little more baking than more traditional cookies as they have a lot more moisture from the chickpeas, but the result are truly scrumptious healthy cookies.
Chickpea and Almond Cookies (gluten-free & vegan)
High in protein, gluten-free and vegan cookies, perfect for a quick slightly indulgent snack.
Ingredients
- 1 1/2 cups chickpeas (1 can)
- 4 tablespoons maple syrup
- 2 tablespoons coconut oil
- 1 teaspoon cinnamon
- pinch of bicarbonate of soda
- pinch of sea salt
- 1/2 lemon, zest
- 1 cup ground almonds (100 grams)
- 20 whole almonds
Instructions
- Preheat the oven to 400 °F (200 °C) , 350 °F fan (180°C fan)
- Line a baking sheet with baking paper.
- Drain the chickpeas well.
- Place chickpeas, maple syrup, coconut oil, cinnamon, bicarbonate of soda, sea salt and lemon zest into food processor and blend until combined into a smooth paste. You can use hand blender as well.
- Stir in ground almonds to form a smooth dough.
- With a hand form small balls, about table spoon full with a mixture and place onto lined baking sheet. Flatten gently with palm of your hand.
- Press whole almond onto the top of each cookie.
- Bake for about 25 minutes or until light golden brown.
- Enjoy!
Nutrition Information:
Yield:
20Serving Size:
2Amount Per Serving:Calories: 78Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 73mgCarbohydrates: 7gFiber: 2gSugar: 3gProtein: 2g
I made these cookies and they were amazing!! THANK YOU!
Thank you so much Olivia for giving these a go! Very happy you loved them:)
Hello, so you know how many calories these have?
Hi, I’m really sorry I don’t add the nutritional value to my recipes.
Why aren’t you on Instagram !?!?!?
I am, you can find me @nirvanacakery
I should mention I found your blog couple days back and have been scouring and ogling recipes … and really loving your food ideas and photographs !!!
I tried the Buckwheat Rosemary crackers, but they came out just about okay. I used the dark buckwheat flour since at the time I didn’t know that I could obtain different types.
I will be trying again with the hulled buckwheat flour (lighter color and texture) and hope they turn out tastier and prettier like your blog suggests they should :))
Thank you so much! Funny enough I bought a bag of dark French buckwheat flour the other day and used some to bake the crackers, they came out fine, but I do prefer them with the lighter one. They definitely look better! :)
I love your use of novel grains, seeds and legumes in your cookies and crackers in lieu of plain wheat flour. There are so many of them that I want to try! I also love the fact that the sugar content is minimal. I would like to know how I might go about adapting this recipe for chickpea flour. I have some in the cupboard and it would be good to use some of it up. I might just try mixing it with liquid until I get a paste and go from there…
Thank you so much Steph for your lovely comment. You could just use a mix of chickpea flour and ground almonds/almond flour. I would still put some ground almonds for the flavour as it goes well with chickpeas. Just mix it in with the dry ingredients. Hope it works well :)
I’m not sure why, but my cookies turned out really dry :( they lacked flavour and very quite crumbly. I weighed the almond flour and followed the recipe to a T. Maybe I will try for baking them for a few minutes less, or adding some extra maple syrup next time!
Hi Sofia, thank you for your feedback, I’m sorry that the recipe didn’t work for you. I’ve used ground almonds in the recipe, if you’ve used almond flour, it would make a difference and make them more dry. Ground almonds add little more moisture. Try it next time to see if you like them better :)
Lovely recipe, Hana. Mine came out a bit too dry but I suspect that had something to do with the fact that the oven had been working for over 2 hours prior to baking the cookies, so I might have had to get them out a bit earlier, say 5 minutes earlier. Still, great flavour and they’re really filling. How long do you think they could survive in a cookie jar?
Hi Keren, I think they are slightly more dry, maybe increasing the coconut oil could work? I think they should be good stored for up to a week.
Thanks, they lasted 9 days. Excellent recipe.
Wonderful! So happy to hear that :)
Great recipe! Blanched almonds or almond meal?
Hi Jasmine, ground blanched almonds better.
These are divine! I was tempted to try using tahinni instead of coconut oil but ended up using olive oil as my friend I am gifting half the batch to, if they last ; ) , can’t have coconut oil. I’ll try the tahinni verson another time : ) Thanks so much for such wonderful recipes!
You’re so welcome Alison! I’m so happy you’ve enjoyed this recipe. I think it would be lovely with tahini too :) You’ve just inspired me to make tahini cookies!
I loved the idea of these high protein cookies. I baked them for 30 minutes to a medium golden brown, as at 25 minutes they were still a little moist inside. After cooling they were crunchy, however after an overnight in an airtight container they had gone very soft, bending when picked up. Any suggestions?
Thank you