Get 15% off Complement Organic Protein, my favorite clean realfood (no fillers!) plantbased protein powder for smoothies, pancakes, baking and more at https://bit.ly/healthyvegancomplemen... and use code HEALTHYVEGAN at checkout. 1 product purchased = 1 plantbased meal provided to a hungry child in need.

The founders of Complement are longtime health fanatics who wanted a onestop solution to make sure their families were getting the nutrients they needed. Because they love Healthy Vegan Eating, they've made a contribution to my work. So, with each purchase you can support your health and my mission at the same time (thank you)!

Chocolate Chip Cookies

1 1/4 cups or 1 can of chickpeas (rinsed and drained)
½ cup water (add slowly until consistency in video is achieved)
½ cup nut butter (with no added oil)
1 tsp vanilla extract
¾ tsp baking soda
200 grams soft pitted Medjool dates (approx. 12)
Pinch of salt
¾ cup unsweetened chocolate chips

Preheat oven to 350°F. Line a large cookie sheet with parchment paper.

Add the chickpeas, vanilla, water, dates, and nut butter to a food processor and process until smooth.

Once ingredients are well combined and smooth, add baking soda and blend briefly, just till combined.
Stir in the chocolate chips.

Scoop out the dough about 23 tablespoons at a time.

Place in the oven and bake for 1214 minutes until the tops are slightly golden. Let cool on the tray until just warm before moving to a cooling rack.

Enjoy!

Protein Peanut Butter Chocolate Chip Cookies

1 1/4 cups or 1 can of navy beans (rinsed and drained)
¼ cup + 2 tbsp protein powder https://bit.ly/healthyvegancomplemen...
1 cup water (add slowly until consistency in video is achieved)
1/2 cup peanut butter (with no added oil)
1 tsp vanilla extract
3/4 tsp baking soda
220 grams soft pitted Medjool dates (approx. 14)
Pinch of salt
¾ cup unsweetened chocolate chips


Preheat oven to 350°F. Line a large cookie sheet with parchment paper.
Add the chickpeas, vanilla, water, dates, and nut butter to a food processor and process until smooth.

Once ingredients are well combined and smooth, add protein powder and baking soda and blend briefly, just till combined.
Stir in the chocolate chips.

Scoop out the dough about 23 tablespoons at a time.

Place in the oven and bake for 1214 minutes until the tops have goldened slightly. Let cool on the tray until just warm before moving to a cooling rack.

Enjoy!

Double Chocolate Cookies

1 1/4 cups or 1 can of chickpeas (rinsed and drained)
3/4 cup water (add slowly until consistency in video is achieved)
1/2 cup nut butter ( with no added oil)
1 tsp vanilla extract
3/4 tsp baking soda
215 grams soft pitted Medjool dates (approx. 14)
Pinch of salt
6 tbsp cocoa powder
¾ cup unsweetened chocolate chips


Preheat oven to 350°F. Line a large cookie sheet with parchment paper.
Add the chickpeas, vanilla, water, dates, and nut butter to a food processor and process until smooth.

Once ingredients are well combined and smooth, add cocoa powder and baking soda and blend briefly, just till combined.
Stir in the chocolate chips.

Scoop out the dough about 23 tablespoons at a time.

Place in the oven and bake for 1214 minutes until the tops have goldened slightly. Let cool on the tray until just warm before moving to a cooling rack.

Enjoy!