These babies can be eaten for breakfast, lunch, and the night that I made them I ended up eating them for dinner!
Totally free of:
Refined sugar
Flour
Oil
Butter
They are packed with protein, with vitamins and minerals (especially vitamin A), and have tons of fiber!
Plus-- what I like to do it make a batch, put the cooled cookies in a ziplock bag, then pop them in the freezer. So whenever I want one for breakfast or part of lunch, I can just put one in the microwave for 45 seconds, and top it with yummy things! That way they keep for months.
Although they might not taste amazing on their own (not my favorite, but you might like them), I absolutely LOVE them as a cookie base for other recipes.
Flourless Chickpea Pumpkin Cookies
- 1 1/2 Cups Chickpeas (Cooked and Drained)
- 1/4 Cup Pre-Soaked Dates
- 1/4 Cup Agave Nectar (or 1/2 cup honey)
- 1/2 Cup Almond Butter
- 1/4 cup chia gel (or egg replacer)
- 1 Tsp Baking Powder
- 1/4 Cup Ground Flax
- 1/2 Tsp Cinnamon
- 1 Tsp Ginger
- 1/2 Cup Pumpkin
- 1/2 Cup Shredded Unsweetened Coconut
- 3/4 Cup Finely Shredded Carrots
- Pre-heat oven to 350 F.
- Line a baking sheet with parchment paper.
- Place all cookie ingredients (aside from coconut and shredded carrots) into your food processor and blend until smooth.
- Using a spatula mix in the carrots and coconut.
- Using a spoon scoop batter on to cooking sheet leaving space between each cookie.
- Use the spoon to shape and smooth the tops of your cookies.
- Place in the oven and bake for 30 minutes.
- Remove cookies from oven, place on a cooling rack and let cool completely.
- Pick topping ideas from below, OR make your own!
- Freeze any extra cookies, and defrost in microwave for 30-45 seconds when you please!
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Banana Ice Cream Cookie
*recipe below serves two
- Two frozen bananas
- Two cookies
- Milk of your choice (I like almond milk)
- 1 nectarine (sub with any fruit that you please!)
- 1/4 tsp cinnamon
- A few pinches of clove
- 1 tsp vanilla extract
- Honey drizzling to your taste
- Chop fruit (unless you are using berries) as shown above. Set aside.
- Blend bananas in a Cuisinart (unless you have a high powered blender like a vitamix or blentec, then the ice cream might come out too runny). Add milk little by little to make the bananas more creamy. Don't add too much liquid!
- Add spices and vanilla to the banana ice cream, and pulse just a tiny bit to make sure that the cream doesn't get liquidy.
- Top cookie with banana ice cream, fruit, and drizzle with maple syrup.
- Some yummy herbs to throw on top could be fresh rosemary, fresh basil, or fresh thyme!
- Enjoy!
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Breakfast Cookie
What a perfect breakfast? Protein, carbs, healthy fats, and zero refined sugars!
- 1 cookie
- Half a ripe banana
- A generous honey drizzle
- A few pinches of shredded coconut (or coconut butter, as shown above)
- Sprinkle of cinnamon and clove
- 1 tbs chia seeds (optional)
- Any other toppings that you want (fruit, nuts, spices, oats, etc...)
- Drizzle honey generously over the top of a cookie.
- Slice banana, and lay it over the cookie.
- Top with coconut, spices, chia seeds, and anything else!
- Enjoy!
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Other ideas:
- Break up cookie into pieces, and put it in your oatmeal.
- Spread your favorite Jam on top, then top with fruit, nuts, etc...
- Make a healthy banana ice cream cookie sandwich, putting banana ice cream in between two cookies.
- Make it a savory meal by sauteing kale, garlic, a pinch of cayenne pepper, salt, and a scrambled egg in a pan. Then topping the cookie with saute mixture!
So many options! Tell me how you enjoyed this recipe in the comments below!
Enjoy!
