These easy Butterscotch Oatmeal Chickpea Cookies are quick to make and taste so delicious!
You can’t taste the chickpeas so don’t knock it til you try it. You can eat the chickpea cookie dough as a dip or raw dough too! What’s not to love about these healthy cookies?
This chickpea cookie recipe is gluten free, egg free and can be vegan! No risk of salmonella here. Believe me I was skeptical about being able to turn beans into cookies but actually love the texture and flavor they create. These butterscotch cookies are easy to form and are a nutrient packed treat for people who have food allergies.
Chickpea Cookie Dough Nutrition Info:
Chickpeas: Chickpeas (aka garbanzo beans) contain protein and fiber, which makes them a filling food that may help promote fullness. These beans are high in vitamins and minerals as well, and may reduce the risk of developing chronic diseases, such as heart disease and cancer.
Oatmeal: Oats pack more protein and fat than most other grains and are a good source of beta glucan, a soluble fiber linked to multiple health benefits including digestion and heart health.
Almond Butter: Almond butter is the frontrunner for nut butters, once you look more closely at the vitamin and mineral content it typically contains just a bit more micronutrient content. Other nut butters are great to use as well for heart healthy fat so pick what you enjoy most!
Pro Tip: Just remember to choose a nut butter that doesn’t have any added sugar, partially hydrogenated oils or trans fats, or artificial ingredients. The label should have just one ingredient: “peanuts” or “almonds” (and maybe a pinch of salt). As with any type of food, moderation is key.
Pro Tips for Butterscotch Oatmeal Chickpea Cookies:
- Refrigerate: Put dough in Tupperware, and store in the refrigerator for up to 4-5 days.
- Freeze: You can store the cookie dough in the freezer for up to 2-3 months. Let thaw overnight in the refrigerator. Make sure you stir before eating.
Healthy Chickpea Recipes: