Packed with power, these oaty wheat-free cookies are rich in protein and slow releasing energy, ideal to keep you going until your next meal and keep the afternoon munchies in check. Low in sugar, vegan and full of goodness!
Prep Time30 minutesmins
Cook Time20 minutesmins
Course: Snack
Servings: 16
Equipment
Food processor (if you have one)
Ingredients
1canChickpeas, Drained and rinsed
110gramsRolled oats, About 1 cup
3tbspnMaple Syrup, Or Honey
1tspnVanilla extract
2tbspnGround Almonds
1tspnBaking Powder
1Banana , Large - Mashed
1tbspnCoconut Oil, Or Butter
6 to 8Dried Apricots, Unsulphured
Instructions
Preheat oven to 180C (350F).
Put everything except the apricots into a food processor, mix until chopped and smooth, for about 2 to 3 mins. Then drop in the apricots and keep processing as this helps to finely chop them and distribute their sweetness.
Using 2 teaspoons, drop heaped teaspoons of the cookie mixture onto lined baking sheets, and push down gently with the back of a spoon. There's no need to leave a lot of space between them as they don't expand much.
Bake for around 16 to 20 minutes. You want them still a little soft in the middle. Leave to cool... and enjoy!