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Janelle Carss

Chickpea Oatmeal Raisin Cookies

4 from 1 vote
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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Prep Time 10 minutes
Cook Time 15 minutes
Cooling Time 10 minutes
Total Time 35 minutes
Servings: 12 cookies
Course: Breakfast, Dessert, Snack
Cuisine: Canadian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup canned/cooked chickpeas, drained and rinsed
  • 2½ tbsp sunflower seed protein powder, or unflavoured* use STEAMYVEGAN20 for 20% off Sprout Living Sunflower Seed Protein Powder
  • 2 tbsp oat flour, gluten-free if needed DIY oat flour by blending oats in a blender until powdery
  • ½ tsp baking powder
  • ½ tsp cinnamon
  • ⅛ tsp nutmeg
  • ⅛ tsp salt
  • 1 flax 'egg' 1 tbsp ground flaxseed + 2½ tbsp warm water, stir and let thicken for 10 min
  • 2½ tbsp maple syrup sub agave or date syrup
  • 2 tbsp cashew butter sub any other nut/seed butter
  • ½ tsp vanilla extract
  • ¼ cup plus 2 tbsp rolled oats, gluten-free if needed divided in half
  • ¼ cup plus 2 tbsp raisins divided in half

Equipment

  • 1 Food processor

Method
 

  1. Preheat oven to 350℉ and line a baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. Remove the blade from the bowl and stir in the remaining oats and half of the soaked raisins.
  5. 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.
  6. 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.
  7. 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!
    8. These cookies keep best at room temperature in a sealed container for about 3 days (not that they'll last that long!). You can refrigerate them if you like but the texture will be much firmer; simply reheat in the microwave for 8 to 10 seconds to soften.

Notes

No protein powder option: Simply sub the protein powder for 2 extra tbsp of oat flour.