Recipe: High Protein Almond Cookies
Tuesday, February 03, 2015Possibly the best cookies I've ever made. Three key ingredients make this a winner (chickpeas, almond spread and almond milk)
All-natural, high protein and if you leave the honey out it is vegan-friendly and sugar free.
So easy it is hard to stuff up with 5 min prep time. Texture comes out very soft, tastiness guaranteed.
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| High protein almond cookies with honey |
High protein almond cookies
- 1 Can (240g) Chickpeas, rinsed and drained
- 1/2 Cup Almond Spread (or your favourite spread)
- 1/4 Cup Almond Milk
- 1 tsp Vanilla
- 1 tsp Baking Soda
- 1/3 Cup Chopped Almonds (optional)
- honey for drizzling (optional)
Combined chickpeas, almond spread, vanilla and baking soda in a food processor or blender. Stir in chopped almonds (or even chocolate chips).
Separate into 6 tablespoon-sized doll-ups on a baking tray. Bake for 200 degrees Celcius for 16 minutes until golden brown. Drizzle with honey for sweetness.
Tip: wash the chickpeas well to remove the bean taste.
- 1 Can (240g) Chickpeas, rinsed and drained
- 1/2 Cup Almond Spread (or your favourite spread)
- 1/4 Cup Almond Milk
- 1 tsp Vanilla
- 1 tsp Baking Soda
- 1/3 Cup Chopped Almonds (optional)
- honey for drizzling (optional)
Combined chickpeas, almond spread, vanilla and baking soda in a food processor or blender. Stir in chopped almonds (or even chocolate chips).
Separate into 6 tablespoon-sized doll-ups on a baking tray. Bake for 200 degrees Celcius for 16 minutes until golden brown. Drizzle with honey for sweetness.
Tip: wash the chickpeas well to remove the bean taste.
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