These green pea cookies are a mixture of salty and sweet tastes. They are healthy, cheap and take very little work. If you are a fan of our salty treats like salted caramel avocado mousse or salted caramel snickers then you should give these a go.
We are always told to eat more green vegetables and what can be a more delicious way than in cookies! Use gluten-free oats to make these gluten-free.
Suitable for wheat free, dairy-free, vegan, oil-free and refined sugar-free diets.
They do sadly lose much of the vibrant green colour after baking.
Frozen peas work great for this, just leave them out of the freezer to defrost or in warm water. It would probably work fine with fresh peas but might take a few mins more to bake golden.
Green Pea Cookies Video Recipe
If you don’t have a food processor you can just blend the peas and bananas together in a liquidiser and stir in the oats and salt.
I use petit pois to make these as they are sweeter and softer than normal peas but it works fine with normal peas. You might want to experiment as different peas and oats will make different cookies.
I prefer to grind rolled oats to make these but some find quick/ready oats better as they give a softer cookie.
If you want to give these cookies a green superfood boost then try adding spirulina, wheatgrass powder or any other green powder that you fancy. Just a small amount will not really affect the taste but will give them a nutritional boost.
This is a great recipe to use bananas that are really ripe and falling to pieces as they will be sweet and soft.
Green Pea Cookies
If you like green peas and cookies you'll love these green pea cookies. They're a cross between sweet and savoury and full of goodness. Sweet green peas with a touch of salt and banana taste amazing if you can get over the look and the name!
- 1½ cups / 225g Peas, frozen thawed
- 1½ cups / 150g ground or quick Oats
- 2 Bananas
- a pinch of Salt
- Preheat oven to 350°F / 180 °C.
- Blend everything together in food processor until broken up.
- Spoon mixture onto greaseproof paper and then.
- Bake green pea cookies for 15-20 mins until golden.
- Leave to cool and firm up for 10 mins then enjoy.
- Store green pea cookies in the fridge and eat within 3 days – in the unlikely event they aren’t eaten straight away.
Amount Per ServingCalories 84Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 36mgCarbohydrates 18gFiber 4gSugar 7gProtein 3g
This is a tried and tested recipe for quick and easy healthy cookies. I have several other variations of this cookie on the site including cashew iced ginger turmeric and chocolate cranberry.
16 thoughts on “Green Pea Sweet and Salty Cookies”
Hello, I like all your recipes and this one especially. But now I need to change oats with something gluten free. Would you offer me anything? Thank you advanced!
Hello, thanks for your kind words. If gluten free oats don’t work for you how about trying buckwheat or coconut? Do let me know how it goes
Hello, I did a few versions, with: coconut flour, buckwheat flour (natural, green), rice flakes and rice flakes + buckwheat flour. The best was the fourth version with 1 cup rice flakes + 1/2 cup buckwheat flour.The cookies with coconut flour was disintegrating, and they were not tasty. Best Regards
Great thanks so much for sharing! I had not heard of rice flakes until you mentioned it, sounds like a great gluten-free ingredient
I had not heard of rice flakes before too. I accidentally saw them in a supermarket (in UK). They are from white rice, but it is OK.
Oh excellent I should be able to get some. Were they marketed as a porridge or an ingredient in their own right? Just seen them as a porridge but £5 a kilo so a bit pricey!
Hi thank you for the great recipe! Do you think it would matter if I used organic canned peas as oppose to the frozen ones in the recipe?
Hi Ashlee, you sure could use canned peas for this but it would give a different taste as canned and frozen are quite different tasting. Do let me know how you get on with this!
Hi Bastian, I just tried these for the first time and my batter is much thicker than it appears in the video/images. My cookies do not seem to flatten. I used quick cooking oats do you think that’s the problem? I assume there are no eggs in these? Just trying to figure out what could make your batter so much thinner than mine. Any suggestions would be greatly appreciated! Taste is good though so I want to figure it out! Thanks!
Hi there, it’s probably just natural variation in produce. Oats and bananas can vary so much but as long as they taste good 🙂
I made a batch and they were gone before they were even cooled! I made a second double batch the same day! The kids love them. Thanks so much for an easy, healthy and delicious recipe! It is rare to find a recipe that checks all three boxes.
Ah that is so nice to hear! Thanks for sharing Denise 😀
Can you freeze them?
I wouldn’t as it’s got no fat it goes quite tough
Could I clarify that I should be using quick cooking oats or is it old fashioned oats ground up?
Hi, you can use either – but if you use normal ones they need to be ground down for a few seconds. Well actually that’s all quick oats really are! Hope that makes sense