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You are here: Home / Sweets & Treats / Cashew Butter Chickpea Snack Cookies

Cashew Butter Chickpea Snack Cookies

By Flora & Vino 14 Comments

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5-ingredient snack cookies made with chickpeas and cashew butter sweetened with maple syrup and apple sauce. Perfect for a quick snack or dessert!

Cashew Butter Chickpea Snack Cookies by Flora & Vino

Happy Sunday, friends!

Does anyone else have major dish washing fatigue right about now?

As if it wasn’t enough to eat every stinking meal at home, we have to clean all those pots and pans, too?

I’ve set aside some time today to *actually* meal prep.

If you’re thinking, but Lauren, why meal prep during a quarantine?

Well, it occurred to me chatting with friends this week that it might be better to make larger portions in advance rather than making small meals on the spot.

We might have the time and space free to cook and bake at home constantly, but do we really want to?

As much as the kitchen is my happy place, I have other happy places that I’m missing.

Luckily, the recipe I recommend you meal prep today is made with just one blender and a cookie sheet!

These Cashew Butter Chickpea Snack Cookies require only 6 pantry-friendly staples to bring them to your kitchen.

Grab a can of chickpeas and a big spoonful of cashew butter and let’s get into it.

Cashew Butter Chickpea Snack Cookie Ingredients

If you’ve been following Flora & Vino for a while, you might remember this recipe that I shared a while back.

A recipe by the name of….Cashew Butter Chickpea Snack Cookies (SNOOKIES!).

They were my first “snack cookie” recipe on the blog and I thought referring to them as “Snookies” was pretty genius.

Yes, I tried really hard to make “Snookies” a thing, guys.

I’m bringing them back today with an updated recipe and new photos.

So, can we at least make these Cashew Butter Chickpea Snack Cookies a thing?

Because they’re an amazing thing you absolutely need in your life.

Cashew Butter Chickpea Snack Cookies Ingredients in blender

These Cashew Butter Chickpea Snack Cookies are like biting into soft, succulent snickerdoodles.

They’re soft, moist, and pillowy, with the perfect hint of sweetness for snacking.

The addition of cashew butter gives them that distinct “cookie dough” flavor and applesauce and cinnamon makes gives them hints of fruit and spice.

They’re also gluten-free, grain-free, paleo-friendly,  oil-free, and naturally sweetened with applesauce and pure maple syrup.

Oh, and did I mention absolutely delicious?

Cashew Butter Chickpea Snack Cookie batter blended

Here’s what you need to make these Cashew Butter Chickpea Snack Cookies:

  • chickpeas
  • cashew butter
  • maple syrup
  • unsweetened apple sauce
  • cinnamon

That’s it!

Cashew Butter Chickpea Snack Cookies on cookie sheet

The method is super simple.

You add everything to a blender or food processor and process until the contents are smooth and creamy.

Scoop the batter onto a parchment lined baking sheet in one Tablespoon increments.

Typically, I scoop the batter directly from the blender to avoid dirtying up any extra dishes.

(Save the dish-washing muscles for dinner!)

The cookies don’t spread much, so you can nestle them pretty close on the baking sheet.

Bake them for 18-20 minutes, or until the top starts to brown on the edges and the bottom is golden brown.

Cool slightly before serving to allow the cookies to set up, then serve for snacktime!

Cashew Butter Chickpea Snack Cookies on baking sheet

Make these Cashew Butter Chickpea Snack Cookies for a clean and concise snack for the week ahead!

I always like to have a fun snack prepped for the week to keep me fueled and feeling fantastic.

Bonus points if they’re refined sugar free, protein rich, and packed with energizing carbs.

I love to grab a couple of these around 11 AM when breakfast is a memory and lunch is just way too far away.

If you don’t have cashew butter, you can still make these with any nut or seed butter for a fun flavor variation!

Trying serving them with a smear of nut butter or jelly and a glass of almond milk for the ultimate pairing.

Enjoy!

Cashew Butter Chickpea Snack Cookies by Flora & Vino

If you make these Cashew Butter Chickpea Snack Cookies, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

For more easy clean cookies that are totally suitable for snacking, try my Almond Butter Avocado Chocolate Chip Cookies, Blood Orange Chocolate Chickpea Cookies, and 4-Ingredient Maple Sesame Tahini Cookies.

Love this post and want more? Go to my homepage and subscribe to get updates delivered right to your inbox!

XO Lauren

Cashew Butter Chickpea Snack Cookies by Flora & Vino

 

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Cashew Butter Chickpea Snack Cookies


★★★★★

5 from 2 reviews

  • Author: Flora & Vino
  • Total Time: 30 mins
  • Yield: 18 cookes
  • Diet: Vegan
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Description

5-ingredient snack cookies made with chickpeas and cashew butter sweetened with maple syrup and apple sauce. Perfect for a grab and go snack or dessert!


Ingredients

  • 1 15 oz. can chickpeas, drained and rinsed
  • 1/2 cup cashew butter
  • 1/4 tsp cinnamon
  • 3–4 TBSP pure maple syrup
  • 2 TBSP unsweetened apple sauce

Instructions

  1. Preheat the oven to 350°F and line a cookie sheet with parchment paper.
  2. Add all ingredients chickpeas through apple sauce to a blender and pulse until well combined, pausing and scraping down the excess on the sides with a rubber spatula to ensure even consistency. It should resemble a creamy sticky dough.
  3. With a cookie scoop, scoop dough into ~1.5 TBS balls and place on parchment paper. The batter should make about 16- 18 cookies.
  4. Bake for 18-20 minutes, until golden brown on the bottom and firm to the touch. Serve after briefly cooling!
  5. Refrigerate leftover cookies for up to one week and freeze for long term storage.
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Category: Snack, Dessert, Breakfast
  • Method: Blender, Oven. Bake
  • Cuisine: Vegan, Gluten-Free, Oil-Free, Refined Sugar-Free

Did you make this recipe?

Tag @flora_and_vino on Instagram and hashtag it #floraandvino

Disclosure: This post contains affiliate links, meaning I earn a commission if you use these links. I only recommend brands I love, trust, and can’t keep quiet about!

Disclaimer: Original post shared Jan 7, 2017 and updated April 19, 2020. 

Filed Under: All Food Recipes, Gluten-Free, Healthy Snacking, Meal Prep, Oil-Free, Refined Sugar-Free, Sweets & Treats Tagged With: gluten free baking

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Reader Interactions

Comments

  1. Mariana

    June 13, 2017 at 5:16 pm

    I had never thought of using chickpeas to make cookies. Need to try this!

    ★★★★★

    Reply
    • Flora&Viino

      June 13, 2017 at 7:46 pm

      Yes! Let me know what you think! I made another variation of them today!

      Reply
      • Plant Based Mama

        April 14, 2019 at 7:13 pm

        I am eating my snookies as I type. My kids (and I) liked these so much, I wanted to make a comment right away. These are going to become a mainstay in our snack rotation!! Thanks for the great idea.

        ★★★★★

        Reply
        • Flora & Vino

          April 17, 2019 at 6:46 am

          Snookies!!! I’m so glad you and the kids liked them– so easy and nutritious, right??? XOXO.

          Reply
  2. Stacey

    April 19, 2020 at 5:55 pm

    I don’t have applesauce. Anything else I can use? Thanks!

    Reply
    • Flora & Vino

      April 22, 2020 at 11:41 pm

      Hi Stacey!

      I would try using pumpkin puree or smashed banana!

      XOXO Lauren

      Reply
  3. Nikki

    April 20, 2020 at 2:22 pm

    Do the chickpeas have to be dried and with their shells removed? Thanks!

    Reply
    • Flora & Vino

      April 22, 2020 at 11:40 pm

      Hi Nikki! The chickoeas need to be cooked. I used canned chickpeas for this recipe– drained and rinsed. No need to remove the skins.

      XOXO Lauren

      Reply
  4. Madison

    April 20, 2020 at 8:10 pm

    I’m a huge fan of using chickpeas in cookies and these did NOT disappoint. I used tahini instead of cashew butter and a 1/2 banana in place of the applesauce and they came out AMAZING. Like, I made them last night and they are already gone. Sadly those were the last of my chickpeas, so all I’ll have is the memory until I can get back to the store…

    Reply
    • Flora & Vino

      April 22, 2020 at 11:52 pm

      Hi Madison!

      I’m SO glad that you enjoyed these. Love your subs! I need to try these with tahini and banana! 😀

      XOXO Lauren

      Reply
  5. Danielle

    August 16, 2020 at 6:00 pm

    Hi! If you don’t have applesauce any substitution ideas??

    Reply
    • Flora & Vino

      August 17, 2020 at 10:21 am

      Hi Danielle,

      I would try using mashed banana or pumpkin puree. Let me know how they turn out!

      XOXO Lauren

      Reply

Trackbacks

  1. Black Bean Blender Brownies with Cranberry, Walnut, & Hemp Hearts - Flora & Vino says:
    February 1, 2017 at 1:23 am

    […] you’re a fan of baking with beans, too, check out my Spiced Chickpea Snookies, one of my favorite snacks slash desserts slash anything you want it to […]

    Reply
  2. Vegan Cashew Chickpea Cookies – Edward & Sons Recipe Blog says:
    January 8, 2018 at 4:04 pm

    […] Cashew Chickpea Cookies  […]

    Reply

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Hi, I'm Lauren!
You can find me in the kitchen making healthy and creative plant-based dishes with whole foods, on my yoga mat stretching it out, or curled up with a good book and a glass of red. Searching for balanced living in an unbalanced world. I live it, eat it, drink it, write it, photograph it, and share it all here.

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