DONT GET SCARED OR FLIP TO THE NEXT PAGE. I SWEAR THESE DARN THINGS ARE AHHHHH-MAZING!!!!
I've never been the kind of person to eat vegan or gluten free. I do like to eat healthy, and always look for healthier options with less sugar, sodium and more veggies but recent events have forced me to make a change. I was diagnosed with an autoimmune disease a month ago that really scared me; I had to go on a bunch of medication and change my diet. I am now making the change to being gluten free (but not vegan just yet). Being gluten free as a college student is very difficult-- the cafeterias do have gluten free bread and pasta however, thats all. I can't live off of bread and pasta, especially if those carbs aren't paired with yummy veggies, cheese or protein of some kind!
I made these cookies at home, a couple days before Easter. This recipe was completely made up, lets just say I "winged it" and boy did I hit a home run. These cookies are the best Ive ever made and I didn't use milk, eggs or sugar! The best part is that if I didn't tell you the change in ingredients, you would have never guessed how healthy they are!
Give them a try. They satisfy the sweet tooth without making you feel guilty!
Yield: 18 coookies
Ingredients:
1 1/2 cups of gluten free flour
1 cup of oats
1/4 cup sliced almonds
1/4 cup chopped pecans
1/4 cup roasted peanuts
1/4 cup roasted edamame
1/2 cup of regular almond milk1/2 cup of dark chocolate almond milk
1/4 tsp nutmeg
1 tsp cinnamon
1 tsp baking soda
1/4 cup of agave nectar
2 Tbs olive oil
1 cup of chocolate chips
2 Tbs coconut oil
1. Preheat oven for 355 degrees.
2. Make edamame and peanut paste for protein. Put edamame in a bowl and pour hot water over them just to take off the skin if they have skin. In a blender combine edamame and peanuts and puree until it has a powder like consistency. Set aside.
3. In a mixing bowl, combine flour, oats, edamame paste, baking soda, cinnamon, nutmeg and salt.
4. Keep mixer on low and slowly pour in regular almond milk. Add olive oil, agave nectar and slowly pour in second half of chocolate almond milk. Melt coconut oil if solid and add to mixture. Add chips, and all nuts. Mix until combined.
5. Oil a baking sheet. Take dough and roll into golf sized balls. They won't grow much so you can place them close together on the baking sheet.6. Bake for 20 minutes, let rest for 5 minutes.
Enjoy these cookies as a snack, or with coffee/ tea at breakfast! Please share and comment! :)
XOXO- Babushka
