Chunky Banana Chickpea Cookies- Another New Cookies recipe for the festive season!
In festive seasons most of the devotees go for an 8 day fast. In my last recipe, I already shared one now this is the second recipe in that series. These cookies are Especially for those who are fast or not taking regular meals on festive Vrat. I have decided to bring something yummy. This new recipe not only gives a good taste also gives you energy. The cookie is full of protein and healthy ingredients. As the name suggests CHUNKY BANANA CHICKPEA COOKIES all healthy ingredients like banana, chickpea, oats, quinoa flour, etc. So it is full of fiber and lots of nutrients. Let get start….
Baker is Megan – Baking Scientist. She is California based baking expert.
Megan – Baking Scientist
Website –https://www.sweetsyoucaneat.com
Instagram Profile – https://www.instagram.com/sweets_you_can_eat
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Photos by Milkshake Creative
Let’s start with the recipe now…
CHUNKY BANANA CHICKPEA COOKIES
Prep Time | 30 min |
Cook Time | 16 min |
Passive Time | 60 min |
Servings |
People
|
- 2/3 cup pitted chopped dates
- 2/3 cup hot water
- 2/3 cup extra virgin coconut oil
- 1/3 cup honey
- 15.5 oz. (439g) garbanzo beans unsalted, drained and mashed
- 2 bananas extra ripe, mashed
- 1 tablespoon Vanilla extract
- 3 cups Oats
- 2/3 cups quinoa flour
- 2/3 cups pumpkin seeds
- 2/3 cups Chocolate chips
- 1 teaspoon Salt
- Large crystal salt
Ingredients
Wet
Dry
|
- Preheat oven to 350ºF/180ºC. Cover two cookie sheets with parchment paper or spray with coconut oil.
- Makes 36 cookies
1. Combine hot water and chopped dates in a mug or small bowl and let them soak for 10 minutes while you make the cookie batter.
2.Drain a can of garbanzo beans and mash them with a potato masher, some larger chunks can remain.
3. Heat coconut oil and honey in either a saucepan or microwave until melted. Pour the melted oil/honey into a medium-sized bowl and add soaked dates, mashed garbanzo beans, banana, and vanilla.
4.Using a potato masher, mash wet ingredients together to form a sticky dough.
5. Add the dry ingredients: oats, quinoa flour, pumpkin seeds, chocolate chips, and salt. Stir until combined.
6. Form cookies with an ice cream scoop. Place cookies 1 inch (2.5 cm) apart onto cookie sheets to allow for spreading. Coat tops with honey and sprinkle with large crystal salt to stick.
6. Bake 16 minutes - until oats start to brown.
7. Cool completely. Store in an airtight container.
Try this at your home and Kindly share your comment below. Stay Tuned!