photo of cookies on a cookie sheet with text that reads chickpea pistachio cookies

Cookies for breakfast? Yes, please! These little cookies are naturally sweet and packed with nutritious goodness. Eat them at breakfast or pack them for an on-the-go snack.

Recipe Backstory

With three kids, mornings are busy! Having breakfast and lunch snacks prepared ahead of time makes them go a little more smoothly. I try to reduce excess packaging whenever possible and look for foods that offer the most nutritional bang for your buck. These cookies are a perfect fit. With main ingredients like raisins, chickpeas, pistachios, and oats, these kid-approved cookies fuel your body for the day ahead.

We’ve tried lots of variations on this base chickpea cookie recipe. Feel free to experiment with cocoa and carob powder, whole nuts, or other spices you like.

Ingredients & Equipment

Jump to the recipe below for exact measurements.

  • Dry ingredients: old-fashioned or quick oats, pistachios or nuts of choice, salt, caraway seeds, cardamom, and cinnamon
  • Wet ingredients: cooked or canned chickpeas, nut butter of choice, raisins, olive oil, and vanilla
  • Equipment: food processor, large mixing bowl, cookie sheet

Video Overview

Preheat Your Oven & Prep the Dry Ingredients

Preheat oven to 375°F (190°C).

If using whole cardamom and caraway seeds, grind them with a mortar and pestle or spice grinder.

Grind dry ingredients in food processor to create a course flour.

Pour dry ingredient mixture into a large mixing bowl and set aside.

Now, Prep Your Wet Ingredients

Optional step: remove loose chickpea skins before adding to food processor. You could remove all the skins or just the loose ones that have already come off or are easy to peel away. I’ve found this makes the cookie dough smoother and that the cookies hold together better when you follow this step. The cookies also have a slightly sweeter flavor when you’ve removed the loose skins.

Blend wet ingredients in the food processor to form a paste of your desired consistency. A smoother paste helps your cookies hold together better, but it’s completely okay to have larger pieces of raisins and chickpeas remaining.

Mix, Shape, Bake

Add wet ingredient paste to your mixing bowl and mix all ingredients well. This will form a ball of cookie dough.

Working with about two tablespoons at a time, shape dough into 2-inch cookies. Place in a single layer on a lightly oiled cookie sheet or baking dish.

Bake at 375 for 18-25 minutes, or until your cookies are firm to the touch but still soft and have a golden brown color.


Now all that’s left to do is find wait until your cookies are cool enough to eat.

And that’s it! You just made cookies with beans.

Recipe & Video Recap

close-up photo of four cookies on a cookie sheet

Chickpea Pistachio Cookies

Naturally sweet and packed with nutritious ingredients, these cookies are the perfect snack any time of day.
Prep Time 15 minutes
Cook Time 25 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 15 cookies
Calories 150 kcal


  • food processor
  • large mixing bowl
  • cookie sheet


Dry Ingredients

  • 1/2 tsp ground cardamom
  • 1/2 tsp caraway seeds optional
  • 1 tsp cinnamon
  • ¼ tsp salt
  • ¼ cup oats
  • ¼ cup pistachios or other nuts of choice

Wet Ingredients

  • ½ cup raisins
  • 3 tbsp olive oil
  • 1 tbsp vanilla
  • ¼ cup nut butter
  • 1.5 cups cooked chickpeas or 1 15-ounce can
  • Optional: 1 tbsp honey or maple syrup not included in this recipe or nutrition information


  • Preheat oven to 375° Fahrenheit (190° Celsius).
  • If using whole cardamom or caraway seeds, grind into a powder with mortar and pestle or spice grinder.
  • Add dry ingredients to food processor or blender and grind into a course flour.
  • Pour dry ingredient mixture into a large mixing bowl and set aside.
  • Add wet ingredients to the food processor. Optional step: remove loose skins from chickpeas before adding to the food processor.
  • Blend wet ingredients into a paste of desired consistency. It’s okay to have some larger chunks of raisins or chickpeas, but cookies will hold together better the smoother you blend the wet ingredients.
  • Add wet ingredient mixture to your mixing bowl and mix well. Your ingredients will mix together to form a ball of dough.
  • Working with about two tablespoons at a time, shape dough into 2-inch cookies and place on a lightly oiled baking dish. These cookies do not spread, so you can place your cookies fairly close together if needed.
  • Bake at 375 for 18-25 minutes. The cookies will be soft but firm to the touch and develop a golden brown color.
  • Refrigerate in airtight container for 3-5 days.


Keyword Bean Dessert, Gluten-Free Cookie, Healthy Dessert, Healthy Snack, Vegetarian

Nutrition Information

Serving Size: 1 cookie

Toal Servings: 15

  • Calories 150
  • Total Fat 6.8g
  • Saturated Fat 1.1g
  • Cholesterol 0mg
  • Sodium 69mg
  • Total Carbohydrate 18.3g
  • Dietary Fiber 4.3g
  • Total Sugars 5.6g
  • Protein 5.5g
  • Vitamin D 0mcg
  • Calcium 28mg
  • Iron 2mg
  • Potassium 258mg

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