• Makes 20
  • 25 minutes
  • Difficulty Easy
  • 7 Ingredients


My friend once gave these to me to try. As much as I love chickpeas, I really didn’t think they would be yummy. I was wrong! She used peanut butter in hers which I found a bit strong, but it is beautiful with hazelnut butter. My toddlers love them, and it feels good giving them something that is healthy and not full of sugar. They don’t look the prettiest, but trust me, they are delicious.

Ingredients (makes 20 Cookies)

  • 1 400g tin Chickpeas
  • 1/2 cup Nut butter (hazelnut butter, almond butter etc, peanut butter for a stronger taste)
  • 1/2 cup Rolled oats
  • 2 Ripe bananas
  • 1 tsp Vanilla extract
  • 2 tbs Maple syrup
  • 1 tsp Baking powder


  1. Put all ingredients in a food processor and blend until smooth
  2. Using a dessert spoon, spoon portions on to a baking tray lined with baking paper.
  3. Cook in 180 degree C oven for 15-20 mins until golden. The cookies will still have a soft texture.
  4. Store in fridge for up to 5 days.

  • something different to try


  • Sorry for a silly question but are we adding the chickpeas AND liquid from the tin, or just the chickpeas?


  • Great recipe ! We bake a lot with chickpea and lentils, replacing sugar with banana or apple :)


  • An unusual but healthy way of using chickpeas.


  • This so healthy – a great snack idea


  • This is so healthy, I love the idea of this, I hope my kids will love it, if they don’t I am sure I will. A guilt free snack. Thanks for sharing :)


  • Such a unique recipe, thanks for sharing.


  • wow they do sound very healthy – I have never tried cooking with alternate nut butters so will be interested in giving this a try – thank you for your recipe :)


  • Thanks for sharing, this looks amazing


  • Thank you for a creative recipe for cookies. I am intrigued by this recipe and the chickpeas and peanut butter.


  • Have made something similar that only had chick peas and peanut butter. This ones look better.


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