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Easy Vegan THUMBPRINT COOKIES 🫐 whole foods & fantastic for weight loss!!
Low fat, sugar free and high protein. The perfect satisfying low calorie density breakfast on the go or sweet snack ✨
Of course this recipe is made using beans 😆
Jam:
1.5 cups frozen raspberries
1 tsp lemon juice
2 tbsp chia seeds
Base:
3 cup chickpeas
12 tiny dates (or 6 medjools)
1/4 cup peanut butter powder (optional)
1/2 cup oat flour
1 tsp vanilla
1 tsp baking powder
Pinch of salt
Defrost your raspberries and mash with remaining jam ingredients. Set aside for 10-15mins to thicken.
In a food processor blitz up remaining ingredients until well combined.
Flatten the chickpea “cookie dough” into thumbprint cookie shapes and dollop a tbsp of jam on to each cookie.
Bake at 180 degrees Celsius for 20mins.
Enjoy with a side of fruit or veggies!