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Oat Banana Cookies with Chickpeas

Prep Time:

40 minutes

Ingredients

  • 1 cup oat flour (you can make this by grinding rolled oats)

  • 1 cup rolled oats

  • 1 ripe banana, mashed

  • 1 egg (or a flax egg as a vegan alternative)

  • 1/4 cup unsweetened almond milk

  • 1/4 cup honey or maple syrup for sweetness (adjust to taste)

  • 1/4 cup unsweetened applesauce (acts as a binder and natural sweetener)

  • 1/2 teaspoon cinnamon

  • 1/2 teaspoon baking powder

  • A pinch of salt

  • 1/2 cup mashed chickpeas (canned chickpeas work well)

  • Optional: 1/4 cup chopped nuts (e.g., almonds or walnuts) for added texture and healthy fats

Preparation

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

  2. In a mixing bowl, combine oat flour, rolled oats, baking powder, cinnamon, and pinch of salt.

  3. In a separate bowl, whisk together mashed banana, egg (or flax egg for a vegan version), almond milk, honey or maple syrup, applesauce, until well combined.

  4. Pour wet ingredients into dry ingredients and stir until cookie dough forms. Fold in mashed chickpeas and chopped nuts.

  5. Drop spoonfuls of cookie dough onto prepared baking sheet, spacing them a couple of inches apart.

  6. Flatten each cookie slightly with the back of a spoon or your fingers to your desired thickness.

  7. Bake in preheated oven for 12-15 minutes, or until cookies are lightly golden around the edges.

  8. Remove from oven and let cool on baking sheet for a few minutes before transferring them to a wire rack to cool completely.

The addition of chickpeas not only enhances the nutritional profile of these cookies but also provides a unique texture and flavor.

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