Plant-Based, Dairy Free, No Refined Sugar, Gluten Free
With the holidays not over just yet, we wanted to share with you one of our favorite cookie recipes that still lets you enjoy a sweet treat, without needing to rely on hyper-refined ingredients.
We would even go as far to say that this cookie recipe is actually beneficial for your gut microbes! The chickpeas provide excellent prebiotic starch, the vanilla and dates are not just prebiotic, but also feed your microbes a mix of phytonutrients and minerals.
For anyone thinking chickpeas, chocolate chips, or dates hurt their stomach, well we can definitely fix that! Don't wait to fix your gut microbiome so you can enjoy and digest healthy plant-based foods.
Ingredients
🍪 4.5 cups cooked chickpeas
🍪4 Tbsp vanilla extract or 2 Tbsp vanilla bean powder
🍪3 tsp hazelnut extract
🍪12 dates
🍪1/4 cup boiled water
🍪3/4 cup roasted cashews (you can toast yourself for 5 minutes in 350* F)
🍪1.5 cups dark chocolate chips (these are sweetened with dates)
🍪Rock Salt (optional)
Directions
1. Soak chickpeas overnight in 2 Tbsp baking soda & filtered water.
2. Preheat oven on 350 degrees Fahrenheit.
3. Cook soaked chickpeas in an Instant Pot on manual high pressure for 7 minutes to make more digestible, then drain.
4. Pit dates & soak in boiled water.
5. In a food processor or high power blender, add cooked chickpeas, extracts, dates, water, & roasted cashews. Blend until smooth.
6. In a medium bowl, add dough, let cool, then add chocolate chips & incorporate chocolate chips into dough.
7. Line a baking sheet with parchment paper.
8. Form dough into tablespoon-sized portions & arrange cookies. Separate each cookie by 1-2 inches.
9. Bake on 350 degrees Fahrenheit for 35 minutes
10. Sprinkle salt on top of the cookies (optional), let cool and enjoy!
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