As healthy as I like to eat (most of the time), and as much as I like to keep my kids away from sweets and other junk food... sometimes I just want a freakin' cookie. And sometimes, I just want to be the cool mom who gets their kid a cookie at the grocery store and doesn't think twice about it. (Don't get me wrong, sometimes I do, but not very often.)
Wouldn't it be nice to be able to give your kids (or yourself) a "cookie" without any guilt?... and without a sideways glance from said kids asking "What the heck is this mom? You call THIS a cookie???" And imagine if that cookie was added sugar free, vegan, gluten free, and nut-free! Well, here it is... AND there's a secret ingredient that makes them high in plant-based protein and super moist and delicious! These Oatmeal Chocolate Chip High Protein Cookies will definitely be a crowd pleaser!
Oatmeal Chocolate Chip High Protein Cookies
1 cup rolled oats
1 can low sodium garbanzo beans, rinsed and drained
1/4 cup avocado oil
1 1/2 tsp vanilla extract
1/4 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1/2 cup medjool date paste*
1/2 cup chocolate chips
Blend all ingredients in a food processor for about a minute until batter is a smooth consistency. You may need to stop the food processor once and scrape down the sides.
Once the batter is one consistency, remove the blade. Stir in chocolate chips. Using an ice cream scoop, drop batter onto a baking sheet lined with parchment paper. Using a fork gently press the dough scoops flat. Top with 2-3 additional chocolate chips per cookie, if desired. Bake at 350 degrees for 25 minutes. Let the cookies sit on the pan for 5 minutes. Then transfer to a cooling rack. Store in an airtight container for up to 3 days.
Medjool Date Paste
6 Natural Delights pitted medjool dates
2 cups filtered water
Combine medjool dates and water in a small saucepan and bring to a boil. Let boil for 10 minutes with lid on. Remove from heat and let it cool for 10-15 minutes. Place medjool dates and 1/4 cup of liquid in food processor and process until smooth. (You may need to stop and scrape down the sides 1-2 times.) Store in a small mason jar or another container with a lid for up to 7 days.