Oatmeal Honey Cranberry Cookies

I’m on a chocolate/sweet kick that is only great for milk production (since i know that’s what everyone wants to hear about but that’s my life now) so I am rolling with it. I latch onto every healthy dessert recipe that I see on the instagram and try it.

So, I tried making these Chocolate Chip Cookies from Fresh Heather on YouTube. They have five ingredients, Chickpeas, Coconut Sugar, Almond Butter, Baking Powder, and Chocolate Chips. They were actually pretty good for a Healthy, Gluten Free, Vegan, Chocolate Chip Cookie. However, for anyone that makes these, do NOT use a blender if you have a food processor. Hearing a blender break down chickpeas is not a pleasant sound. I would also add vanilla, a pinch of salt, and baking soda.

According to my mom, Baking Soda reacts with Chickpeas ‘magically‘ and makes things extra fluffy.

Anyway, following that idea I decided to try to recreate a Oatmeal Honey Cranberry Cookie that I typically get at the farmers market every Sunday. Please bare in mind that this is a cookie made of chickpeas so if you’re expecting it to be ‘The Best Thing You’ve Ever Ate’ … it probably won’t be BUT they are good and they are guilt free. I ate 2/3’s of them… oops.

Oatmeal Honey Cranberry Cookies
Gluten Free, Vegan,

1 can chickpeas, drained and rinsed
1/2 cup Almond Butter
1/4 cup Honey
1/4 tsp salt
2 tsp. Cinnamon
1 tsp Vanilla
1/2 tsp Baking Soda
1/2 cup dried Cranberries
1 cup of oats
Place all of the ingredients except for the cranberries and the oats in a food processor and blend until smooth. Pulse In the oats and dried cranberries until just combined.

Refrigerate the dough for 30 minutes.

Scoop tablespoons of the ‘cookie dough’ and roll into balls before placing onto a Prepared Baking Sheet (Silpat, greased, or Parchment Paper covered baking sheet). Bake for 10 minutes until cracked or cooked through. Allow the cookies to cool for 10 minutes before placing on a cooling rack and eating.

Enjoy those babies.


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