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Gluten-Free Chocolate Chip Protein Cookies
Vegan, Gluten-Free, Dairy Free, Low in sugar. The secret ingredient to these flourless cookies...chickpeas! Before you turn your nose up at the idea, you must try them. Chickpeas are a fantastic gluten-free alternative to flour as they provide a very similar texture in baking and provide a better nutritional profile, higher in protein and containing a range of vitamins and minerals. Low in sugar with the use of our Nothing Naughty fibre syrup instead of refined sugar these make a great morning tea snack for the kids or pre/post training snack.
Ingredients
1 can of chickpeas, rinsed and drained
1/2 cup nut butter of choice (peanut is our favorite)
1 tsp baking powder
2 scoops Nothing Naughty vanilla pea protein
2 TBSP Nothing Naughty maple flavoured fibre syrup
1 tsp vanilla essence
2 TBSP butter or coconut oil (vegan option)
1/2 C Chopped dark chocolate (at least 70% cocoa and check label if vegan)
Method
1. Blend all ingredients bar the chocolate in a food processor until they form a nice smooth dough.
2. Stir in chopped chocolate and roll into balls on a large baking tray lined with baking paper.
3. Bake for 8-10 minutes at 175 degrees until lightly golden (for soft cookies, if you like them crispier cook for longer as desired).
4. Serve warm, or store in an airtight container. These cookies are quite nice frozen and can be eaten 'frozen' or defrosted.
Ingredients
1 can of chickpeas, rinsed and drained
1/2 cup nut butter of choice (peanut is our favorite)
1 tsp baking powder
2 scoops Nothing Naughty vanilla pea protein
2 TBSP Nothing Naughty maple flavoured fibre syrup
1 tsp vanilla essence
2 TBSP butter or coconut oil (vegan option)
1/2 C Chopped dark chocolate (at least 70% cocoa and check label if vegan)
Method
1. Blend all ingredients bar the chocolate in a food processor until they form a nice smooth dough.
2. Stir in chopped chocolate and roll into balls on a large baking tray lined with baking paper.
3. Bake for 8-10 minutes at 175 degrees until lightly golden (for soft cookies, if you like them crispier cook for longer as desired).
4. Serve warm, or store in an airtight container. These cookies are quite nice frozen and can be eaten 'frozen' or defrosted.