Vegan Chocolate Chip Oat Cookies

“Normal” people bake cakes with eggs and sugar. Where’s the fun in that? I like to play the fun game where I disguise odd fruits and vegetables in sweet treats, in an attempt to create guilt-free cakes/brownies. But when you can reach in for a second round without feeling too indulgent, can you really complain about my quirky habit?

These chocolate chip oat cookies are no exception, bursting with nutrients that love and fuel your body. They are sweetened naturally with maple syrup and have a rich chocolate taste from the raw cacao powder and a crunch from the cocoa nibs. But the hidden secret? Barlotti beans. 

Yeah, even I was a bit sceptical about this one too…

But these beans are sweet and creamy, binding the cookie together and adding a great source of plant-based protein. Packed full of fibre with a low GI, these cookies make a perfect afternoon snack with a cup of tea when those 4 o’clock munchies awaken to keep you full until dinner. They also make a perfect pre/post-workout snack.

vegan - refined sugar-free - gluten-free - nut-free 

Ingredients

Makes roughly 12 - 16 cookies

- 2 Cups Barlotti Beans (about two cans)

- 1 1/2 Cup Oats/Gluten Free Oats

- 1/4 Cup Maple Syrup (1/2 cup for those with real sweet teeth)

- 2 Tablespoons Coconut Oil

- 2 Tablespoons Raw Cacao Powder

- Large Handful Of Cocoa Nibs/Dark Chocolate Chips

Method

Preheat your oven to 180C/Gas Mark 4 and grease a baking tray with coconut oil.

Drain and rinse your beans before placing them into your blender along with the coconut oil, maple syrup and cacao powder. Blend until creamy and smooth, adding a small amount of water as you go if you're finding it difficult.

Once smooth, stir together your bean mix, oats and cocoa nibs in a bowl. 

Using about an ice cream scoop size per cookie, use your hands to mould the mix into small balls and push them down into thin circles on your baking tray.

Bake for twenty minutes and then eat the whole batch without regrets  allow to cool and enjoy.

Store in an air-tight container for up to a week.