Traditional oatmeal raisin cookies are transformed with a humble can of chickpeas. The results will surprise you!
HEALTHY HOLIDAY TREAT
In the world of cookies, the chocolate chip reigns supreme, but not far behind is the oatmeal raisin with its more crumbly, earthy texture and warm, comforting spices. Here’s a healthier version of these classic cookies made with a can of chickpeas (also known as garbanzo beans). If you have a health-conscious cookie lover in your life, these would be a perfect holiday treat for them.
It sounds odd to make any kind of cookies with a can of beans instead of flour, but chickpeas are being used in an amazing variety of ways lately as evidenced by big food manufacturers who’ve moved beyond hummus and are capitalizing on the creamy, starchy nature of chickpeas to create all kinds of food products. Pasta, chips, crackers, breads, and pizza crusts made with chickpeas now line grocery store shelves so it should come as no surprise that one could make a decent tasting cookie with chickpeas. Still, I promise you, you’ll be blown away by how good these cookies taste. Their texture is soft, and more cake-like than regular oatmeal raisin cookies, and the spice flavors really shine through with a little bit of sweet and/or tart (depending on whether you use raisins or craisins) and a nutty bite from the walnuts. The sweeteners used are coconut sugar, and maple syrup – natural, unrefined sugars that make for a not-too-sweet, clean tasting cookie.
• Always use organic oats when you make Chickpea Oatmeal Raisin Cookies. Conventional oats contain glyphosate, the active ingredient in the weed killer Round-Up and a well know cancer causing chemical. Buying organic oats will ensure that they’re free of glyphosate and other prohibited pesticides and fertilizers.
• Chickpea Oatmeal Raisin Cookies won’t release from the baking sheets as easily as cookies made with butter so be sure to line your baking sheets with parchment paper and spray them with coconut oil cooking spray or another kind of nonstick cooking spray, or else you won’t be able to get them off the baking sheets in one piece. (You can also use silicone baking mats in lieu of the parchment.)
• Unless you plan on eating Chickpea Oatmeal Raisin Cookies within a couple of days, store them in the freezer for maximum freshness and pull them out as needed. They defrost in about 15 minutes sitting at room temperature.
OTHER HOLIDAY RECIPES
For other holiday recipes check out, Raspberry Filled Christmas Tree Cookies, Coconut Oil Gingerbread Men, Vegan Rudolph Reindeer Cookies, Peppermint Black Bean Brownie Wreath and Skinny Winter White Cosmopolitans.
If you make Chickpea Oatmeal Raisin Cookies don’t forget to snap a pic and tag me over on Instagram @QueenofMyKitchen. I’d love to see your creation!
Chickpea Oatmeal Raisin Cookies
- Coconut oil cooking spray
- 1 - 15.5 ounce can of chickpeas, drained
- 3/4 cup (3½ ounces) whole almonds, roasted and unsalted
- ½ cup unsweetened apple sauce
- ¼ cup coconut sugar
- ¼ cup maple syrup
- 2 eggs
- 2 teaspoons vanilla
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon ginger
- ¼ teaspoon cloves
- ¼ teaspoon nutmeg
- 1 cup gluten-free rolled oats
- 1/2 cup chopped walnuts
- 1/2 cup raisins or craisins
- 2 tablespoons chia seeds
- Preheat the oven to 350 degrees. Line two baking sheets with parchment paper and spray them with coconut oil cooking spray.
- Add the chickpeas and almonds to the work bowl of a food processor and process for 1 minute or until the almonds are broken down.
- Add the apple sauce, coconut sugar, maple syrup, eggs, vanilla, salt, baking soda, baking powder and spices. Process for 30 second more. Stir in the oats, walnuts, raisins (or craisins), and chia seeds by hand.
- Using an ice cream scoop (1½ -ounce size), place mounds of batter on each baking sheet. Flatten each mound to a thickness of 1/2 inch and a diameter of 2½ inches. (Wet your fingertips or wrap them in plastic wrap to prevent sticking.)
- Bake on the bottom racks of the oven for 15 minutes, or until golden brown on the bottoms. Rotate the baking sheets halfway through the baking time.
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