Garbanzo Oat Flake Cookies

No eggs, no dairy, no wheat. These oat cookies use a combination of garbanzo flour (chickpea flour) and brown rice flour instead of all-purpose, making them naturally gluten-friendly depending on your oat source. The garbanzo flour gives them a slightly nutty, almost savory undertone that balances the honey sweetness.

The dough is simple: dry ingredients in one bowl, wet in another, combine. Oil instead of butter keeps them dairy-free, and water (or juice) replaces the egg as a binder. They won’t spread and flatten like a butter cookie. These hold their shape, bake up chewy in the center with lightly browned edges, and have a hearty, oaty texture that’s more wholesome than dainty.

Chopped nuts or raisins go in for add-ins. The recipe leaves it up to you, so pick whichever suits your mood. Nuts add crunch, raisins add chewy sweetness.

Chef Tips

• Let the cookies cool completely on the pan before removing. They’re fragile when warm and firm up as they cool
• Swap the water for apple juice for a slightly sweeter, fruitier cookie
• Maple syrup works in place of honey for a fully vegan version
• Drop them small, by the teaspoonful. These are meant to be little two-bite cookies

Variations

• Chocolate chip: Fold in dairy-free chocolate chips for a richer cookie
• Spiced version: Add a teaspoon of cinnamon and a pinch of ginger to the dry ingredients for a warming twist
• Seed cookies: Use sunflower seeds or pumpkin seeds instead of nuts for a nut-free option