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Chickpea Chip Cookies

May 9, 2018

I heart my food processor. Like, for reals. I've had my Cuisinart for over 10 years; it was my prize for winning my first ever food contest and it has traveled with me to Texas, California, Oregon and most recently, Virginia.

 

My advice to you is get a food processor to make more of your own spreads, dips and nut butters to save lots of money, and to make it quickly. With two toddlers at home, being quick is a necessity, and my recipes that are made in my food processor are fast and easy. 

 

I've made my own sunflower seed butter, flours, endless batches of raw cookie dough and nice cream, tons of baby purees and my recent favorite, bean based cookie dough bowls and plant-based bars and cookies like my chickpea chip cookies (keep scrolling for the deliciousness of my creamy protein-packed cookies below!)

 

 

Chickpea Chip Cookies
yields 15 little cookies

Ingredients:

1 can chickpeas, rinsed and drained
1/4 cup coconut or almond milk
2 teaspoons pure vanilla extract
1 vegan "egg" or 1 regular egg
3 tablespoons almond butter (or any nut/seed butter)
2 tablespoons pure maple syrup or raw honey
1/2 teaspoon baking powder (corn-free and aluminum-free)
sprinkle sea salt
1-1/4 cup gluten-free quick oats**
3 to 4 tablespoons mini nondairy chocolate chips 

 

 

Directions:

1.  Rinse and drain the chickpeas, and take a little time to rub off most of the skins.
2.  Heat oven to 300 degrees and continue prepping the cookies as it warms up.
3.  Puree the beans with the vanilla and nondairy milk, scraping down the sides of your food processor or blender as needed until mostly smooth.
4.  Add egg or vegan egg, nut/seed butter, powder and salt, and sweetener if using.  Pour this mixture into a bowl.
5.  Stir in quick oats into the mixture, or **make your own by food processing regular gluten-free oats until coarse and chopped.  Stir in chocolate chips.
6.  Spoon into cookie-size of choice (the cookies won't spread) onto a nonstick baking mat or parchment paper.  

Bake at 300 for 18 to 20 minutes, turning the cookie sheet around halfway through.  It may take closer to 20 minutes if you added honey.  Serve warm for the yummiest experience!

 

 

 

If you make 15 medium cookies, here is the nutritional breakdown:

 

 

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