It can be hard to find a yummy yet healthy snack for that mid afternoon slump at work, for the after-dinner sweet craving, or to put in the kids lunch box (that isn't filled with sugar, artificial sweeteners, processed oils and preservatives, and that doesn't cost the earth!)
Enter chickpea protein cookies!
These delicious choc chip cookies are:
High protein for sustainable energy and immune support
High fibre for gut health and to make you feel full
Low sugar to stabilise blood sugar levels and reduce inflammation = keto friendly
Plant based and 100% natural- hence good for you AND the planet
Super easy to make, bake and freeze
And they won't break the bank to make!
1 can chickpeas drained (preferably organic)
6 medjool dates*
1/2 teaspoon vanilla extract
1/2 cup organic vegan protein powder of choice
1/4 cup pure peanut butter
Pinch of salt + pinch of cinnamon
1/4cup cacao nibs
*LOW SUGAR OPTION: swap dates for natural sweetener + milk e.g. 1/4cup xylitol/erythritol/20drops stevia liquid + 2-4tbsp unsweetened almond/rice/coconut milk
1.Add all ingredients to food processor except the cacao nibs and blend on high speed until formed smooth mixture. Then place mixture in bowl, add cacao nibs and stir. Add plant-based milk of choice if mixture is too dry or if it’s too mushy, add a teaspoon or two of protein powder.
2.Roll mixture into golf ball size balls and flatten on baking sheet lined with parchment paper or a reusable baking mat
3.Place in oven for 12-15 minutes until golden and set into a solid/firm shape and firm on outside. Then, allow to cool and enjoy. Or, wrap in plastic wrap and store in the fridge for up to 4-5 days.