Chai Spiced Protein Cookies
cookies
Ingredients
Cookies:
- 1 1/2 cups chickpeas, cooked or canned (rinsed and drained)
- 1/2 cup sunflower seed butter
- 2 tbsps rolled oats
- 1/2 tsp baking powder
- 1/4 tsp salt, sea, fine
- 6 tbsps coconut nectar, or maple syrup
- 1 tsp vanilla extract
- 1 1/2 tsp Chai Tea Masala, spice mix
- coconut oil, or other neutral oil to spread on tops
- anise seeds, (optional, not recommended for eating)
- icing, Refined-sugar-free (recipe below)
Refined Sugar Free Icing
- 3 tbsps coconut oil, melted
- 3 tbsps coconut nectar, or maple syrup or dark agave nectar
Instructions
Cookies:
- Preheat oven to 350 F. and line a baking sheet with parchment paper.
- Add all the ingredients into a food processor and process on high until a smooth batter forms.
- Scoop about a tablespoon onto the baking sheet and continue with all the batter.
- Press the tops down and smooth to form a cookie shape. (I dipped my finger tips in melted coconut oil and smoothed the tops down. This way your fingers won’t stick to the batter).
- Press the Anise seeds into the centre if desired.
- Bake at 350 F for about 10 minutes until edges darken slightly.
- Once baked, transfer onto a cooling rack and allow the cookies to fully cool. Even overnight.
- Store in an airtight container in the refrigerator for up to 3 days.
Icing:
- Whisk the oil with the sweetener until completely blended and super smooth.
- Drizzle on top of cookies.
- The icing will slightly harden and appear whiter if cookies are stored in the refrigerator.
Comments
The picture shown with this recipe is star anise, rather than anise seed. The comment in the recipe, about anise seeds not being recommended for eating, also seems to be directed at star anise, rather than anise seed.