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!
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
Ingredients
- 1 cup rolled oats
- 1 can low sodium garbanzo beans rinsed and drained
- 1/4 cup Chosen Foods avocado oil*
- 1 1/2 tsp vanilla extract
- 1/4 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup date paste or maple syrup
- 1/2 cup chocolate chips
Instructions
- lend 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.
Notes
Nutrition
Check out these other great dessert recipes
One Response
This is a family favorite and is requested regularly. I’ve made it so many times and from memory a few of them, so I was very confident when I started measuring ingredients today. My mistake not reading through just to refresh before putting things in the food processor – I forgot about the date paste!!! It was too late to make that first, so I adjusted by doing half syrup and half peanut butter. This may be how I do them from now on because they had great texture, held their shape, and are delicious!