Course Desserts
Difficulty Easy
Pulse Type Chickpeas
Specialty Diet Gluten Free, Vegan, Vegetarian
Recipe Contributed By Pure Ella

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Chai Spiced Protein Cookies

Prep Time 5 minutes
Cook Time 10 minutes



  • 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



  • 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.


  • 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.