6-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!
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.
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.
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?
Here’s what you need to make these Cashew Butter Chickpea Snack Cookies:
- chickpeas
- cashew butter
- cinnamon
- baking powder
- maple syrup
- unsweetened apple sauce
That’s it!
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!
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!
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 recipe 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.
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XO Lauren
Cashew Butter Chickpea Snack Cookies
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 18 cookes
- Diet: Vegan
Description
6-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
- 1/2 tsp baking powder
- 3–4 TBSP pure maple syrup
- 2 TBSP unsweetened apple sauce
Instructions
- Preheat oven to 350°F and line a cookie sheet with parchment paper.
- 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.
- With a cookie scoop, scoop dough into ~1.5 TBS balls and place on parchment paper. The batter should make about 16- 18 cookies.
- Bake for 18-20 minutes, until golden brown on the bottom and firm to the touch. Serve after briefly cooling!
- Refrigerate leftover cookies for up to one week and freeze for long term storage.
- Category: Snack, Dessert, Breakfast
- Method: Blender, Oven. Bake
- Cuisine: Vegan, Gluten-Free, Oil-Free, Refined Sugar-Free
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.
I had never thought of using chickpeas to make cookies. Need to try this!
★★★★★
Yes! Let me know what you think! I made another variation of them today!
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.
★★★★★
Snookies!!! I’m so glad you and the kids liked them– so easy and nutritious, right??? XOXO.
I don’t have applesauce. Anything else I can use? Thanks!
Hi Stacey!
I would try using pumpkin puree or smashed banana!
XOXO Lauren
Do the chickpeas have to be dried and with their shells removed? Thanks!
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
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…
Hi Madison!
I’m SO glad that you enjoyed these. Love your subs! I need to try these with tahini and banana! 😀
XOXO Lauren