Gluten Free Breakfast Cookies

I’ve never been much of a rule follower. In fact, I’ve been known to do something just because I was told not to. So when mulling over the idea of cookies for breakfast, it didn’t take much for me to be all-in.

But these cookies aren’t your average “convenience” breakfast cookie. They aren’t overly sweet and devoid of nutrients – no – these breakfast cookies are next level thanks to their backbone ingredient: chickpeas.

Chickpeas are high in fiber, making these cookies a satiating morning bite. Chickpeas are also high in protein, iron, and zinc. Coconut sugar is lower on the glycemic index than refined sugar, plus there is just the right amount to bring a slight sweetness. The spices pack this cookie with some flavour, and the apple chips and pumpkin seeds add hearty texture.


The other ingredients give these cookies a warm spice that compliments the chickpeas really well. The turmeric and cinnamon both add an anti-inflammatory boost. The nutmeg and ginger are digestion supportive. And of course, in combination, they just taste really dang good.



This recipe is gluten free and vegan, and makes approximately 10 cookies.


  • 1 can of chickpeas, drained and rinsed (15 oz)
  • 1/2 cup brown rice flour
  • 3 TBSP extra virgin olive oil
  • 1/2 cup coconut sugar
  • 1 TBSP vanilla
  • 1 tsp apple cider vinegar
  • 1/2 tsp baking soda
  • 1/2 tsp nutmeg
  • 1/2 tsp ginger powder
  • 3/4 tsp cinnamon
  • 1/4 tsp turmeric
  • 1 cup apple chips
  • 1/3 cup raw pumpkin seeds


Preheat the oven to 350 and line a baking sheet with parchment paper. In a food processor, blend the chickpeas until almost completely smooth. Add remaining ingredients except the apple chips and pumpkin seeds and blend in the food processor on low until well incorporated. Then add in the apple chips and raw pumpkin seeds last, and mix in with a spoon.

Spoon out the cookies onto the parchment in about a golf ball sized scoop and flatten into cookie shape. This should leave you with about 10 cookies. Bake in the oven at 350 for 35-40 minutes. They are done when they are slightly browned and relatively firm on the bottoms.


Note that this recipe uses apple chips, not dehydrated apple. You could always try dehydrated apple – but some store bought versions are quite fluffy (almost marshmallow-ey) in texture and I’m not sure how they would hold up in this cookie. But if you feel like experimenting, give it a try!

If you’re not into pumpkin seeds, you can always try substituting in your favourite nut or seed. Same goes with the apple chips – try your favourite dried fruit if something else tickles your fancy.

These cookies are so soft, textured, and hearty. They make a great snack on the go, or a delectable bite to have with your morning coffee. Enjoy cookies in the AM guilt free!

I hope you enjoy these tasty gems!

2 responses to “Gluten Free Breakfast Cookies”

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