These chickpea molasses cookies are easy to make, filled with molasses and maple syrup, and are completely gluten free, dairy free, and sugar free. The only refined sugar is in the icing on top, but even that is still dairy free icing! Woah right? These are soft, chewy, and so ready for the holidays coming up soon. They just taste like cozy if you know what I mean. I made an entire batch just this morning and they are gone. I mean obliterated within the hour.
Most of the time, if you see chickpea cookies listed, they just used chickpea flour. These cookies though get their amazing soft and doughy texture from the whole can of chickpeas that get blended up in them. I LOVE using chickpeas in baking and especially in desserts.
Chickpeas are so full of protein, making these cookies a totally healthy treat for you. I honestly would let my kid have these for breakfast knowing she was getting more protein and less sugar than a regular pancake or waffle breakfast. How crazy is that to think about?
I used the same method for these chickpea cookies that I used in my Cardamom Blondie recipe. By draining the chickpeas and blending them with some olive oil, you get a really creamy and soft base for these cookies.
No Sugar, Just Maple Syrup
So like I said, these chickpea molasses cookies are filled with rich molasses and have no sugar. Just some maple syrup, which if you ask me, complements the molasses flavor even more than refined white sugar could. Combining the maple syrup, cinnamon and allspice, and molasses makes the warmest doughy-est softest drop cookie ever. Trust me 😉
The only sugar in this whole recipe is the optional icing. I love icing on my cookies, and because my husband and kids begged for the icing, we of course had the icing on ours. Just some powdered sugar, a little vanilla, and some oat milk makes an amazing dairy free icing for all of your holiday cookies. So let's make these cookies!
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More Sweet recipes for you to love
- Chickpea Cardamom Blondies
- Peanut Butter Chia Seed Cookie Dough
- Gluten Free Chocolate and Marshmallow Cookies
- Carrot Cake Overnight Oats
- 1 ¾ cups Bob Red Mill's 1-1 Gluten Free Flour
- 1 can Chickpeas (drained)
- ½ cup Olive Oil
- ⅓ cup Molasses
- ½ cup Maple Syrup
- 1 cup Gluten Free Rolled Oats
- 2 teaspoon Cinnamon
- 1 teaspoon Allspice
- 1 teaspoon Baking Powder
- 2 Eggs
- For the Icing:
- 1 cup Powdered Sugar
- 1 teaspoon Vanilla Extract
- 2 tablespoon Oat Milk (or your choice of milk)
- Pre-heat the oven to 375.
- In a blender, blend the drained chickpeas and olive oil together until smooth and creamy.
- In a large mixing bowl, combine the molasses, maple syrup, and eggs.
- Mix in the chickpea puree and combine thoroughly.
- Add your flour, oats, spices, and baking powder to the bowl and mix until fully combined into a soft dough.
- On a baking sheet lined with parchment paper, drop the cookies (using a spoon or a cookie scooper) about an inch or so apart.
- Bake for 9-10 minutes.
- While they bake, make your icing if you are going to ice them, by mixing together all the icing ingredients.
- Once the cookies are done, let them cool before coating them in icing and enjoying!
Nutrition Information:Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 172Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 19mgSodium: 66mgCarbohydrates: 26gFiber: 2gSugar: 15gProtein: 3g
Nutritional Information is not always 100% accurate.