Print

Chai Spiced Protein Cookies

Course Desserts
Difficulty Easy
Pulse Type Chickpeas
Specialty Diet Gluten Free, Vegan, Vegetarian
Nutrition 300 calories or less
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 15 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:

  1. Preheat oven to 350 F. and line a baking sheet with parchment paper.
  2. Add all the ingredients into a food processor and process on high until a smooth batter forms.
  3. Scoop about a tablespoon onto the baking sheet and continue with all the batter.
  4. 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).
  5. Press the Anise seeds into the centre if desired.
  6. Bake at 350 F for about 10 minutes until edges darken slightly.
  7. Once baked, transfer onto a cooling rack and allow the cookies to fully cool. Even overnight.
  8. Store in an airtight container in the refrigerator for up to 3 days.

Icing:

  1. Whisk the oil with the sweetener until completely blended and super smooth.
  2. Drizzle on top of cookies.
  3. The icing will slightly harden and appear whiter if cookies are stored in the refrigerator.