I love eating dessert for breakfast…. especially when it is made with all healthy ingredients. Made with a handful of common pantry ingredients, in a bowl; these cookies are certainly a delicious treat to start the day on a healthy and happy note. This super simple recipe is adapted from Tatiana Boncompagni’s recipe on Mindbodygreen. The cookies are made with Chickpea Flour (besan) and gluten free rolled oats. They have a very subtle sweet flavor (from maple syrup), you can adjust the sweetness as needed. Subtle sweetness with dark chocolate chips and cacao nibs is exactly what I love with a hot cuppa coffee.
PS: Please use organic ingredients as much as possible!
Recipe below makes approx. 16 cookies
½ Cups Chickpea Flour/ Besan, toasted
1/4 cup Virgin Coconut Oil, melted
1/4 Cup Maple Syrup
1 Teaspoon Vanilla
1/4 Teaspoon Baking Soda
Pinch of Himalayan Pink Salt
1 Cups Old-Fashioned Rolled Oats, toasted
1/2 Cup Unsweetened Chocolate Chips/and Cacao Nibs
2 Tablespoons Almond Butter
Handful Raisins, optional
- Toast Chickpea Flour: Heat a non stick pan over medium heat and add chickpea flour, Toast for 5-7 mins or until fragrant. Keep stirring frequently making sure that the flour does not burn. Transfer the toasted flour to a bowl and let cool.
- Use the same pan to toast oats for 3-5 mins. This is completely optional but I like the nutty oats flavor. Set aside to cool.
- Preheat the oven to 350°F, line a baking sheet with parchment paper and set aside.
- Mix melted coconut oil and maple syrup in a bowl, followed by eggs, almond butter and vanilla.
- Now add cooled, toasted chickpea flour, baking soda and salt to the liquid mixture and mix well to combine.
- Gently fold in oats, raisins (if using), chocolate chips and cacao nibs if using.
- Divide the mixture into 16 equal balls and bake for 15 minutes.
- Let the cookies cool completely before serving or storing.