Free from: milk, eggs, soy, nuts, and gluten
Okay, I have to be honest, I got this recipe from my sister. She really wanted to make a healthy-dessert snack that she could take on the go, and this is what she came up with!
My family went on a hiking trip last month, and I made a batch of these to snack on throughout the hike. They were not only delicious, but really great because of the amount of protein and carbohydrate they have in each bite. They also have only 2 Tbs of added sugar to the whole batch! Making them also a great dessert at night or to pack in kids’ lunches.
You may be thinking “eww chickpea and tahini?” but I swear you don’t even know those ingredients are in here.
Ingredients:
Cookies:
- 2 cups of oats (blended into flour)
- 2 cans of chickpeas (drained)
- 2 scoops of protein powder
- I used biochem vanilla but you can substitute whichever protein powder you like, or find one from this post I did on protein powder from a while ago.
- 4 TBS of tahini
- You can also make your own tahini if that is something you’d prefer, however I have yet to try that out.
- 2 TBS of coconut oil
- 2 TBS of brown sugar
- 2 tsp of baking powder
- 1 tsp of cinnamon (or as much as your heart desires, according to my sister)
- 1 and a half tsp of vanilla extract
Mix-ins:
- Crasins
- Coconut flakes
- Chocolate chips (Enjoy life brand)
Obviously, you can use any of all these mix-ins in any combination you choose! I split my dough into three parts: one with just craisins, one with coconut flakes and chocolate chips, one with craisins and chocolate chips.
Personally, I liked the coconut flakes + chocolate chips the best.
Directions:
- Blend oats into flour. Then in a mixing bowl combine the oat flour, protein powder, baking powder, cinnamon and brown sugar.
- Next, in the blender combine the chickpeas with coconut oil. Blend on high until smooth, scrapping the edges in between.
- Add the tahini to the blended chickpeas and coconut oil. Blend on high.
- Add in the vanilla extract. Blend all the ingredients until there are no more chunks.
5. Add the blended mixture to the dry ingredients and thoroughly combine until it forms a dough.
6. Add in the mix-ins
Since I wanted to try a few different combinations, I split my dough into parts and then mixed-in the chips, flakes, and craisins separately. Make sure your mix-ins are well mixed! Every cookie should have some.
7. Scoop into small balls on a cookie sheet, spaced approximately an inch to an inch and half.
8. Bake in the oven at 375 for 20 minutes.
These cookies are a bit crumbly as dough, so don’t be nervous if they are difficult to form when you add in the mix-ins. When they bake, they will come together a little better. The baking process may take longer depending on how many cookies you fit on the sheet, so don’t hesitate to add or take away time if you think they are at the desired texture.
These cookies are really really tasty, and made with protein so feel free to eat the whole batch in one sitting. Enjoy!
Katrina-Safe Eating 