Description
Delicious cookies made from a base of chickpeas, raisins, and natural nut butter! With cinnamon, oats, and raisins, these delicious Oatmeal Raisin Cookies are sugar free, oil free, gluten free, and vegan. For other delicious variations, check out my Double Chocolate Date Cookies, Peanut Butter Date Cookies, and Mint Chocolate Chip Date Cookies. Or make them all and taste test them to see which ones you like the best! Or check out any of my other cookie recipes!
Time
Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Cost
Total Cost:
Cost per Serving:
$0.12
Ingredients
Serving(s)
Step 1
- 15.5 oz can Chickpeas, drained and rinsed
- 1 1/4 cup Raisins
- 1/2 cup Almond butter
- 2 tsp Cinnamon
- 1 tsp Vanilla extract
Step 2
- 3/4 cup Unsweetened almond milk
- 1/2 tsp Baking soda
- 1/2 tsp Baking powder
Step 3
- 1 cup Rolled oats
- 1/2 cup Raisins
Instructions
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- Preheat your oven to 350F, and line a cookie sheet with parchment paper. In a food processor, blend together chickpeas, raisins, nut butter, cinnamon, and vanilla until smooth, and no chunks of beans or raisins remain
- When fully combined, blend in milk, baking soda, and baking powder briefly to combine. Transfer to a large bowl
- Fold in the rolled oats and raisins with a silicone spatula. The cookie dough should be very loose, almost more like the consistency of a brownie batter
- Using spoon, scoop the cookie dough onto to the pan, about 23 g each. These cookies won't flatten or spread as they bake, and will only puff up slightly
- Bake for about 15 minutes at 350F, or until the tops and edges are lightly golden brown and the cookies are set to the touch. Let them cool totally on a pan before removing to an airtight container. Store in the fridge
Notes
- I've used almond butter here, but any nut butter will work, like peanut or cashew butter. For a nut free option, use tahini or pumpkin seed butter
- For the beans, I've gone with chickpeas for their neutral flavor and color, but any other light colored bean will work, like navy, pinto, or cannellini beans. I wouldn't recommend black or kidney beans, as the color will change
- I'm using blended raisins here as my sweetener, but any unsweetened dried fruit will work, like dates, dried figs, or prunes
- I've used almond milk here to make it vegan, but either skim milk or water will work here.
Nutrition Facts
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Total Fat: 2.0g (3 %)
Saturated Fat: 0.2g (1 %)
Polyunsaturated Fat: 0.5g
Monounsaturated Fat: 1.1g
Cholesterol: 0mg (0 %)
Sodium: 56mg (2 %)
Total Carbohydrate: 9.3g (3 %)
Fiber: 1.4g (5 %)
Net Carbs: 7.9g
Total Sugar: 5.1g
Protein: 1.7g (3 %)
Total Fat: 2.0g (3 %)
Saturated Fat: 0.2g (1 %)
Polyunsaturated Fat: 0.5g
Monounsaturated Fat: 1.1g
Cholesterol: 0mg (0 %)
Sodium: 56mg (2 %)
Total Carbohydrate: 9.3g (3 %)
Fiber: 1.4g (5 %)
Net Carbs: 7.9g
Total Sugar: 5.1g
Protein: 1.7g (3 %)
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Vitamin B12: 0.0mcg (0 %)
Vitamin D: 0.04mcg (0 %)
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Calcium: 29mg (2 %)
Iron: 0.41mg (2 %)
Magnesium: 18mg (4 %)
Potassium: 100mg (2 %)
------------------------------------------Vitamin B12: 0.0mcg (0 %)
Vitamin D: 0.04mcg (0 %)
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Calcium: 29mg (2 %)
Iron: 0.41mg (2 %)
Magnesium: 18mg (4 %)
Potassium: 100mg (2 %)
Sources of Inspiration
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