River’s Moon Cookies

Who doesn’t love cookies, right!?

These are an incredible grab and go option for the whole family - made from chickpeas for some bonus whole-food, plant protein goodness - you won’t feel a drop of guilt snacking on these treats!

I take these out on my long-runs - I make them into smaller balls before I bake them so they’re perfect bite sized pieces to keep me fuelled out there.

Our kids love them too! …also, really easy to make with the kids and so much more fun when they’re involved.

This makes for really tasty Cookie Dough too, especially when it’s slightly frozen into tiny balls and dropped on top of delicious Blueberry Smoothie Bowls ;)

Enjoy this one!

For the dough:

• 1 can of chickpeas (drained)

• 1/4 cup maple syrup

• 1/2 cup peanut butter

• 1/2 cup chocolate chips / or raisins

• 2tsp pure vanilla extract

• 1/2 tsp baking soda

• pinch of sea salt

• optional 1 tsp cinaamin

Method:

• Pre-heat oven to 180 degree C

• To a high-speed blender, add the chickpeas, peanut butter, maple syrup, vanilla, baking soda and salt together until a smoothie cookie like dough.

• Fold in the chocolate chips or raisins (or mix of both!)

• Roll the dough in your hands into similar sized balls and on to the baking sheet ready for the oven.

• Bake for 15 - 20 minutes until they’re golden brown.

Suggested Serve:

Now, get yourself a cold glass of Oat Mylk and take some time to really enjoy these little bites of deliciousness!

Peace + Plants