Chocolate Chip Cookies

 

1 1/4 cups or 1 can of chickpeas (rinsed and drained)

½ cup plant milk ( I used water in the video )

½  cup nut butter (with no added oil)

1 tsp vanilla extract

¾  tsp baking soda

200 grams soft pitted Medjool dates (approx. 12)

Pinch of salt

¾ cup unsweetened chocolate chips

 

Preheat oven to 350°F. Line a large cookie sheet with parchment paper.

 

Add the chickpeas, vanilla, plant milk, dates, and nut butter to a food processor and process until smooth.

 

Once ingredients are well combined and smooth, add baking soda and blend briefly, just till combined.

 

Stir in the chocolate chips.

 

Scoop out the dough about 2-3 tablespoons at a time. Flatten cookies to about 1/2 of an inch with the back of a spoon ( dip the spoon in water to prevent it from sticking). For a fudgier cookie don’t flatten them.

 

Place in the oven and bake for 18-20 minutes until the tops are slightly golden. Let cool on the tray until just warm before moving to a cooling rack. 

 

**All of these cookies are better after they are 

COMPLETELY COOLED and even better refrigerated, in my opinion.

 

Enjoy!

Protein Peanut Butter Chocolate Chip  Cookies

 

1 1/4 cups or 1 can of navy beans (rinsed and drained)

¼ cup + 2 tbsp protein powder https://bit.ly/healthyvegan-complemen…

3/4 cup plant milk ( I used water in the video )

1/2 cup peanut butter (with no added oil)

1 tsp vanilla extract

3/4 tsp baking soda

220 grams soft pitted Medjool dates (approx. 14)

Pinch of salt

¾ cup unsweetened chocolate chips

 

 

Preheat oven to 350°F. Line a large cookie sheet with parchment paper.

Add the navy beans, vanilla, plant milk, dates, and nut butter to a food processor and process until smooth.

 

Once ingredients are well combined and smooth, add protein powder and baking soda and blend briefly, just till combined.

Stir in the chocolate chips.

 

Scoop out the dough about 2-3 tablespoons at a time. Flatten cookies to about 1/2 of an inch with the back of a spoon ( dip the spoon in water to prevent it from sticking). For a fudgier cookie don’t flatten them.

 

Place in the oven and bake for 18-20 minutes until the tops have goldened slightly. Let cool on the tray until just warm before moving to a cooling rack. 

 

Enjoy!

Double Chocolate Cookies

 

1 1/4 cups or 1 can of chickpeas (rinsed and drained)

1/2 cup + 2 tbsp plant milk ( I used water in the video )

1/2 cup nut butter ( with no added oil)

1 tsp vanilla extract

3/4 tsp baking soda

220 grams soft pitted Medjool dates (approx. 14)

Pinch of salt

6 tbsp cocoa powder

¾ cup unsweetened chocolate chips

 

 

Preheat oven to 350°F. Line a large cookie sheet with parchment paper.

Add the chickpeas, vanilla, plant milk, dates, and nut butter to a food processor and process until smooth.

 

Once ingredients are well combined and smooth, add cocoa powder and baking soda and blend briefly, just till combined.

Stir in the chocolate chips.

 

Scoop out the dough about 2-3 tablespoons at a time. Flatten cookies to about 1/2 of an inch with the back of a spoon ( dip the spoon in water to prevent it from sticking). For a fudgier cookie don’t flatten them.

 

Place in the oven and bake for 18-20 minutes. Let cool on the tray until just warm before moving to a cooling rack. 

 

Enjoy!

Chocolate Chip Cookie Dough Protein Bars

 

INGREDIENTS

 

½ cup nut butter

8 large pitted dates

¼ cup plant milk

1 ½  teaspoon vanilla extract

1 ½ cups rolled oats

½ cup ground unflavored and unsweetened Complement protein powder

¼ cup ground flaxseed

⅓ cup date sweetened chocolate chips for in the bars

1 ½ cups date sweetened chocolate chips for melting

 

Optional:

¼ teaspoon salt or to taste

 

INSTRUCTIONS

 

First process the nut or seed butter, dates, vanilla, and plant milk until smooth.

 

Add remaining ingredients except for the chocolate chips in the food processor. 

 

Process until combined and a very thick dough is formed. If dough is too moist add some more protein powder. If dough is too dry add very small amounts of plant milk.

 

Add chocolate chips and mix to combine.

 

Press mixture into a 9 inch parchment lined pan. Place in the fridge for 1 hour. 

 

Melt remaining chocolate chips. Pour melted chocolate over the top of the bars. Tilt the pan to spread the chocolate evenly over the top. Put them in the fridge for 30 minutes or until the chocolate is set. 

 

Remove from the fridge and pan and cut into even bars.

 

Store in an airtight container for up to one week. 

 

Enjoy!

Cinnamon-Raisin Protein Bars

 

INGREDIENTS

 

½ cup nut butter

8 large pitted dates

¼ cup plant milk

1 teaspoon vanilla extract

1 ½ cups rolled oats

½ cup ground unflavored and unsweetened Complement protein powder

¼ cup ground flaxseed

½ tsp cinnamon

⅓ cup raisins

 

Optional:

¼ teaspoon salt or to taste

 

INSTRUCTIONS

 

First process the nut or seed butter, dates, vanilla, and plant milk until smooth.

 

Add remaining ingredients, except for the raisins and cinnamon, to the food processor. 

 

Process until combined and a very thick dough is formed. If dough is too moist add some more protein powder. If dough is too dry add very small amounts of plant milk.

 

Add raisins and cinnamon and mix to combine.

 

Press mixture into a 9 inch parchment lined pan. Place in the fridge for 1 hour. Cut into 6-8 pieces.

 

Remove from the fridge and pan and cut into even bars.

 

Store in an airtight container for up to one week. 

 

Enjoy!