Скачать с ютуб The Healthiest Chocolate Chips Cookies WFPB, Oil-Free, Refined Sugar Free, Gluten-Free в хорошем качестве

The Healthiest Chocolate Chips Cookies WFPB, Oil-Free, Refined Sugar Free, Gluten-Free

💪 🌱 Get 15% off Complement Organic Protein, my favorite clean real-food (no fillers!) plant-based protein powder for smoothies, pancakes, baking and more at https://bit.ly/healthyvegan-complemen... and use code HEALTHYVEGAN at checkout. 1 product purchased = 1 plant-based meal provided to a hungry child in need. The founders of Complement are long-time health fanatics who wanted a one-stop 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)! ** These are "SOFT-BATCH" style cookies *** Chocolate Chip Cookies 1 1/4 cups or 1 can of chickpeas (rinsed and drained) ½ cup plant milk 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, plant milk, 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 2-3 tablespoons at a time. Flatten cookies to about 1/2 of an inch with the back of a spoon ( dip the spoon in water to prevent it from sticking). For a fudgier cookie don't flatten them. Place in the oven and bake for 18-20 minutes until the tops are slightly golden. Let cool on the tray until just warm before moving to a cooling rack. **All of these cookies are better after they are COMPLETELY COOLED and even better refrigerated, in my opinion. 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/healthyvegan-complemen... 3/4 cup plant milk 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, plant milk, 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 2-3 tablespoons at a time. Flatten cookies to about 1/2 of an inch with the back of a spoon ( dip the spoon in water to prevent it from sticking). For a fudgier cookie don't flatten them. Place in the oven and bake for 18-20 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) 1/2 cup + 2 tbsp plant milk 1/2 cup nut 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 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, plant milk, 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 2-3 tablespoons at a time. Flatten cookies to about 1/2 of an inch with the back of a spoon ( dip the spoon in water to prevent it from sticking). For a fudgier cookie don't flatten them. Place in the oven and bake for 18-20 minutes. Let cool on the tray until just warm before moving to a cooling rack. Enjoy!