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*** These are "SOFT-BATCH" style cookies ****
Chocolate Chip Cookies
1 1/4 cups or 1 can of chickpeas (rinsed and drained)
½ cup plant milk
½ cup nut butter (with no added oil)
1 tsp vanilla extract
¾ tsp baking soda
200 grams soft pitted Medjool dates (approx. 12)
Pinch of salt
¾ cup unsweetened chocolate chips
Preheat oven to 350°F. Line a large cookie sheet with parchment paper.
Add the chickpeas, vanilla, plant milk, dates, and nut butter to a food processor and process until smooth.
Once ingredients are well combined and smooth, add baking soda and blend briefly, just till combined.
Stir in the chocolate chips.
Scoop out the dough about 2-3 tablespoons at a time. Flatten cookies to about 1/2 of an inch with the back of a spoon ( dip the spoon in water to prevent it from sticking). For a fudgier cookie don't flatten them.
Place in the oven and bake for 18-20 minutes until the tops are slightly golden. Let cool on the tray until just warm before moving to a cooling rack.
**All of these cookies are better after they are
COMPLETELY COOLED and even better refrigerated, in my opinion.
Enjoy!
Protein Peanut Butter Chocolate Chip Cookies
1 1/4 cups or 1 can of navy beans (rinsed and drained)
¼ cup + 2 tbsp protein powder [ Ссылка ]
3/4 cup plant milk
1/2 cup peanut butter (with no added oil)
1 tsp vanilla extract
3/4 tsp baking soda
220 grams soft pitted Medjool dates (approx. 14)
Pinch of salt
¾ cup unsweetened chocolate chips
Preheat oven to 350°F. Line a large cookie sheet with parchment paper.
Add the navy beans, vanilla, plant milk, dates, and nut butter to a food processor and process until smooth.
Once ingredients are well combined and smooth, add protein powder and baking soda and blend briefly, just till combined.
Stir in the chocolate chips.
Scoop out the dough about 2-3 tablespoons at a time. Flatten cookies to about 1/2 of an inch with the back of a spoon ( dip the spoon in water to prevent it from sticking). For a fudgier cookie don't flatten them.
Place in the oven and bake for 18-20 minutes until the tops have goldened slightly. Let cool on the tray until just warm before moving to a cooling rack.
Enjoy!
Double Chocolate Cookies
1 1/4 cups or 1 can of chickpeas (rinsed and drained)
1/2 cup + 2 tbsp plant milk
1/2 cup nut butter ( with no added oil)
1 tsp vanilla extract
3/4 tsp baking soda
220 grams soft pitted Medjool dates (approx. 14)
Pinch of salt
6 tbsp cocoa powder
¾ cup unsweetened chocolate chips
Preheat oven to 350°F. Line a large cookie sheet with parchment paper.
Add the chickpeas, vanilla, plant milk, dates, and nut butter to a food processor and process until smooth.
Once ingredients are well combined and smooth, add cocoa powder and baking soda and blend briefly, just till combined.
Stir in the chocolate chips.
Scoop out the dough about 2-3 tablespoons at a time. Flatten cookies to about 1/2 of an inch with the back of a spoon ( dip the spoon in water to prevent it from sticking). For a fudgier cookie don't flatten them.
Place in the oven and bake for 18-20 minutes. Let cool on the tray until just warm before moving to a cooling rack.
Enjoy!
