Also known as Chickpea Magic Cookies —these are full of protein, refined sugar-free, and great for breakfast or a snack on the go.
The miso isn’t super noticeable here and acts as a good savory touch to balance the sweet. Replace with a pinch of salt or up the amount for more umami. This tastes like a classic peanut butter cookie with healthy substitutes.
Chickpea Sesame Cookies
Yields around 14 cookies
Ingredients
One 15 oz can of chickpeas, rinsed and drained
6 pitted dates
1/2 cup creamy peanut butter
1/4 cup rolled oats
1/4 cup maple syrup
1 tsp vanilla
1/2 tsp baking powder
1/2 tsp baking soda
2-3 tbsp miso paste (sub with a pinch of salt)
1/2 cup raw sesame seeds (optional)
Rose petals, for garnish (optional)
instructions
1. Preheat the oven to 350 degrees F. Prep a baking sheet with parchment paper.
2. Blend all ingredients in a food processor except sesame seeds, and rose petals (if using)
3. Blend until smooth scraping down the sides as necessary.
4. Fill a pasta bowl with sesame seeds. Using a spoon — scoop around 2 tbsp of cookie dough and dip the dough side into the sesame seeds. Push cookie dough onto the baking sheet, flatten and garnish with rose petals.
5. Bake for 13-15minutes. These are soft out of the oven but will firm up as they cool. Enjoy!
*Replace the sesame seeds and rose petals with 1/2 cup of chocolate chips for Chickpea chocolate cookies 🍪.