Wednesday, April 9, 2014

Protein Love Cookies

These cookies are super packed with protein since I used garbanzo bean flour for the base. They are truly guilt free cookies that are great to have for workouts, breakfast, a snack or dessert! They are pretty dense and filling, so one usually does the trick. You can cook them a little longer for a more crunchy cookie, or for less time if you like them chewier.

These cookies will keep the exact shape you mold them into on the cookie sheet. You can roll this batter into balls, small cookies, or spread the batter out a little bit like I did to make larger cookies.

Note: Because these are all fresh ingredients - these cookies must stay refrigerated.






Vegan, Gluten-Free Protein Love Cookies
by Sarah Farsh April 6, 2014
  • 1 cup chick pea flour 
  • 1 cup old fashioned oats
  • 1/2 cup organic raisins
  • 2 tbsp chia seeds
  • 1 tbsp vanilla extract
  • 1 tsp cinnamon
  • 1 tsp baking soda 
  • 1/2 cup maple syrup
  • pinch of kosher salt
  • 1 cup apple sauce
  • 1/4 cup almond milk
  • 1/4 cup sliced almonds
  • 1 - 2 tbsp peanut butter
In a large bowl, blend sift all dry ingredients together (garbanzo bean flour, oats, raisins, chia seeds, cinnamon, baking soda, salt, almonds). Add all remainder ingredients and lightly mix together. Using a 2 spoons, spread batter into cookie shapes onto a cookie sheet. Or create shapes of choice. Bake for 25 - 35 minutes depending on your preference of soft or crunchier cookies. 

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