Possibly 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.
|High protein almond cookies with honey|
– 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.