High Protein Vegan Cookies Oatmeal Cookies Gluten-Free, Refined Sugar-Free скачать в хорошем качестве

High Protein Vegan Cookies Oatmeal Cookies Gluten-Free, Refined Sugar-Free

💪 🌱 Get 15% off Complement Organic Protein, my favorite clean real-food (no fillers!) plant-based protein powder for smoothies, pancakes, baking and more at https://bit.ly/healthyvegan-complemen... and use code HEALTHYVEGAN at checkout. 1 product purchased = 1 plant-based meal provided to a hungry child in need. To get the HEALTHY VEGAN LIFESTYLE APP visit: https://www.hveating.com/ High Protein Double Chocolate Oatmeal Cookies 1 1/3 cups (1 15 oz.can) of navy beans, rinsed and drained 12 large pitted Medjool dates 3/4 cup plant milk 1/2 cup nut butter 1 cup rolled oats ¼ cup Complement protein powder 5 tbsp cocoa powder 1 tsp vanilla extract 1/2 tsp baking soda 1/2 tsp baking powder 3/4 cup chocolate chips Note: For nut-free use tahini in place of nut butter. INSTRUCTIONS Preheat the oven to 350°F. Line a large cookie sheet with parchment paper. Add the chickpeas, vanilla, water, dates, and nut butter to a food processor and process until smooth. Add cocoa powder and protein powder and blend to combine. Once ingredients are well combined and smooth add oats, baking soda and powder and blend briefly, just till combined. Stir in chocolate chips. Scoop out the batter about 2-3 tablespoons at a time. Using a wet spoon or spatula, press and smooth the cookies to 1/2-3/4 inch thick. Bake at 350 F for 18-20 minutes until the tops are slightly golden. Let cool on the tray until just warm before removing. Oatmeal Raisin Cookies 1 1/3 cups (1 15 oz.can) of chickpeas, rinsed and drained 12 large pitted Medjool dates 3/4 cup plant milk 1/2 cup nut butter 11/4 cup rolled oats 1/2 tsp cinnamon 1 tsp vanilla extract 1/2 tsp baking soda 1/2 tsp baking powder 3/4 cup raisins NUT-FREE: Use tahini in place of nut butter. INSTRUCTIONS Preheat the oven to 350°F. Line a large cookie sheet with parchment paper. Add the chickpeas, vanilla, water, dates, and nut butter to a food processor and process until smooth. Once ingredients are well combined and smooth, add oats, baking soda and powder and blend briefly, just till combined. Stir in raisins. Scoop out the batter about 2-3 tablespoons at a time. Using a wet spoon or spatula, press and smooth the cookies to 1/2-3/4 inch thick. Bake at 350 F for 18-20 minutes until the tops are slightly golden. Let cool on the tray until just warm before removing.