High Fiber Chickpea Oatmeal Cookies

Happy October!!!!

One of my absolute favorite things in the world is to use what I have in the kitchen to make something sweet. I especially love something that is going to top my smoothie bowls. I don’t like things to be overpoweringly sweet, and I also like to make things that are going to give me fiber, protein, and other nutrients so I am squeezing in everything I can into a sweet”treat”. I made these on Saturday spontaneously, and they turned out to be very oat-y, so filling, and the perfect little breakfast cookies that I have been eating on all week. I absolutely love using chickpeas in desserts, as it helps with my digestion, fuels my gut microbiome’s good bacteria with plenty of fiber, and also gives me a bit of plant based protein. They’re neutral and versatile, and I’ve been LOVING them this week, seriously. I usually soak my chickpeas overnight, but for this recipe they are best canned so you can use the juices. I’ve been fasting in the morning and breaking my fast around 11-12 each day, and these cookies are the best way to do it. You can use them as a topping them on a smoothie or dip them in coffee. To me, they’re absolute perfection. I’ve also been enjoying them solo with a little green juice on the side. I linked my favorite brand of juice here.

ENJOY. 🖤 This recipes makes 20-24 cookies, depending on the size of the cookie.

Ingredients:

• To blend:

  • 1 can of chickpeas with the juice

  • 2 eggs

  • 3/4 cup of honey (1 cup if you want them a bit sweeter)

  • 2 tablespoons of organic cinnamon

  • 1 tablespoon of organic pumpkin spice seasoning

  • 1/4 cup melted unfiltered coconut oil, cooled

  • 1 tsp of baking powder

• To mix in:

  • Add 3.5 cups of whole oats

  • 1/2 cup of all purpose, gluten free baking flour

  • 1/4 coconut flour

  • 1 chocolate bar, cut into small chunks (we used chocolate ginger and it was amazing).

Recipe:

• Preheat oven to 350*F and prepare two baking sheets with parchment paper. Blend all of the blended ingredients together until smooth. Ensure that the coconut oil is fully cooled first.

• Pour the liquid mixture into a bowl and slowly add in the dry ingredients. Mix until combined.

• Scoop 20-24 cookies onto the two baking sheets evenly. Bake in the oven for 20-25 minutes until golden brown. Let cool and enjoy! These stay good in the fridge for 4-5 days. 2-3 cookies are the perfect grab and go breakfast.

XO!

Brands I love and use:

• Flours: Bob’s Red Mill

• Chocolate bars: Theo, Hu, Endangered Species

• Oats: One Degree Organics or Bob’s Red Mill