There are many people who aren’t eating gluten these days. I love to help find alternatives for those who can’t eat or prefer not to eat flour or gluten. Most importantly I like to make these alternatives with whole food ingredients as opposed to a lot of refined starches and extra sugar.
These cookies are actually protein bites in disguise! They’re delicious and are a great way to get plant-based protein into your (or your kids’) life. I particularly think they’re great as a pre-workout snack because they’re great energy and they’re filling so you won’t be left feeling the empty-carb rush of a sugar and flour filled cookie.
They freeze well too!
PB Chickpea Cookie Bites
1 1/4 cups chickpeas
2 T ground flax
1/2 c dates
2 teaspoons vanilla extract
1/4 cup rice syrup
1 teaspoon baking powder
a pinch of sea salt
¼ c raisins (or chocolate chips)
Maldon salt (optional for sprinkle on top of cookie – I would eliminate if you’re going to give them to little children.)
Preheat oven to 350°. Combine all the ingredients (except raisin or chocolate chip) in a food processor and process until very smooth.
Add the raisins and stir or pulse it once or twice. The mixture will be thick and sticky.
With wet hands, form into 1 1/2″ balls. Place onto cookie sheet lined with parchment paper. Press balls down (with your finger or a fork) into rounds. Bake for 12 minutes. (They don’t really rise so make the size what you would like them to be.)