Chickpea Oatmeal Raisin Cookies
These Chickpea Oatmeal Raisin Cookies are a nourishing treat with a healthy boost of extra fibre and protein! Naturally sweet and totally satisfying when the cookie cravings hit.
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Ingredients & Inspiration
For some reason, raisins get so much hate. I kind of get it, though. A common and disappointing childhood experience most of us went through is finding a few boxes of stale, bone-dry raisins in our haul of Halloween candy that we never wanted to eat…
But raisins can be such a lovely sweet treat if employed in the right way! Case in point: my Chickpea Oatmeal Raisin Cookies. Raisins become soft and plump again when added to baked goods (cinnamon raisin toast, anyone?) and add the perfect little bursts of natural sweetness.
I shant gloss over the other ingredient you’re wondering about, though: Chickpeas! They add a delightful soft texture to the cookies, plus the benefit of extra fibre and protein. They really do taste quite neutral and not-beany when mixed with all the other tasty ingredients!
Ingredients
- 1 cup chickpeas
- 2 tbsp oat flour
- 2½ tbsp unflavoured protein powder (I used sunflower)
- ½ tsp baking powder
- ½ tsp cinnamon
- ⅛ tsp nutmeg
- ⅛ tsp salt
- 1 flax egg
- 2 tbsp cashew butter
- 2½ tbsp maple syrup
- ½ tsp vanilla extract
- ¼ cup plus 2 tbsp rolled oats, divided in half
- ¼ cup plus 2 tbsp raisins
Other Mix-in ideas:
Wanna switch things up? Swap the raisins for chocolate chips, chopped chopped nuts or dates, or dried cranberries!
How to Make Chickpea Oatmeal Raisin Cookies
Grab a food processor because that’s the only equipment needed to make these Chickpea Oatmeal Raisin Cookies!
- Preheat oven to 350℉ and line a baking sheet with parchment paper.
- Into the bowl of a food processor, add the chickpeas, sunflower protein powder, oat flour, baking powder, spices, salt, flax egg, maple syrup, cashew butter, and vanilla.
- Blend on high speed, scraping down the sides once or twice, until a thick but smooth dough is formed. Add in half the rolled oats, and pulse the mixture just a few times until incorporated and still mostly whole.
- Remove the blade from the bowl and stir in the remaining oats and half of the raisins.
- Using a 2-tbsp sized cookie dough scoop, scoop out heaping dollops of the cookie dough and place on the parchment paper. These cookies will not rise very much so you’ll need to flatten them with your hands until they’re about ⅓” thick. Form them into more circular shapes if you like or keep them rustic looking. TIP: Dampen your hands with water to prevent the dough from sticking to your hands as much; you may need to repeat this a couple times.
- Finally, press in the remaining raisins on the tops of the cookies. This is not 100% necessary but it makes them look prettier; you can always just mix all the raisins into the dough in step 4.
- Bake on the middle rack of your oven for 15 minutes, until they’re just slightly golden on the bottoms and edges. Once removed from the oven, let them cool on the baking sheet for 5 minutes before transferring to a cooling rack. Enjoy warm!
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Chickpea Oatmeal Raisin Cookies
Ingredients
Equipment
Method
- Preheat oven to 350℉ and line a baking sheet with parchment paper.
- Into the bowl of a food processor, add the chickpeas, sunflower protein powder, oat flour, baking powder, spices, salt, flax egg, maple syrup, cashew butter, and vanilla.
- Blend on high speed, scraping down the sides once or twice, until a thick but smooth dough is formed. Add in half the rolled oats, and pulse the mixture just a few times until incorporated and still mostly whole.
- Remove the blade from the bowl and stir in the remaining oats and half of the soaked raisins.
- Using a 2-tbsp sized cookie dough scoop, scoop out heaping dollops of the cookie dough and place on the parchment paper. These cookies will not rise very much so you’ll need to flatten them with your hands until they’re about ⅓” thick. Form them into more circular shapes if you like or keep them rustic looking. TIP: Dampen your hands with water to prevent the dough from sticking to your hands as much; you may need to repeat this a couple times.
- Finally, press in the remaining raisins on the tops of the cookies. This is not 100% necessary but it makes them look prettier; you can always just mix all the raisins into the dough in step 4.
- Bake on the middle rack of your oven for 15 minutes, until they’re just slightly golden on the bottoms and edges. Once removed from the oven, let them cool on the baking sheet for 5 minutes before transferring to a cooling rack. Enjoy warm!
These are pretty good! I used dark chocolate chunks instead of raisins. I feel like I was expecting them to be a bit sweeter, but otherwise a nice healthier cookie option. I used vanilla protein powder instead of plain, since that’s what I had, and added an additional tablespoon of maple syrup. These definitely could be a nice breakfast cookie option with dried fruit and nuts instead of the chocolate I put in.
Hey Melissa, I’m so happy you enjoyed the cookies! Glad you could adjust them to be sweet enough to your liking. Totally agree on them being good breakfast cookies, the add-ins and creativity with these ones are endless!