Hi amazing friends!
If you have been watching my YouTube videos for a while now, you would probably know about my ultimate, favourite, go-to, simple and easy plant-based snack recipe that I make all the time…that being my Nourish Cookies!
I have made several versions of these before in my videos, and that’s just one reason why I love this recipe so much. Not only is it super versatile, but it is also packed full of nutrients that will nourish your body from head to toe, while leaving your stomach satisfied until your next meal (or you can totally have this as your meal if you would like, of course 🙂 ). The base of this recipe has 3 ingredients, and from there you can experiment and change it up all you like- you truly can’t go wrong, and if you want to take a step ‘further’, you don’t even have to bake these at all! This practical recipe is great for anyone and everyone, especially those who are students and/or work full time, and it definitely gets the kid-friendly tick too! Did I mention that you can make these in one bowl/food processor? I will include the different variations that you can make below the recipe for these Nourish Cookies pictured in this post.
The main ingredient of these cookies are chickpeas. If you haven’t watched my videos before or haven’t been exposed to many plant-based recipes in the past, you might be surprised! Trust me, when I first discovered that you could make cookies out of chickpeas, I was mind-blown too. Chickpeas are a wonderful source of plant-based protein that are high in fibre, meaning they are great for your digestion and promotes a happy gut. Aside from the many other vitamins and minerals it contains, chickpeas are also especially high in folate, known as vitamin B6, which is essential for the effective production of new cells and synthesising DNA (and even more essential for pregnant women). The list can go on forever, but I just wanted to highlight that chickpeas are truly an amazing superfood, like every other plant food, provided by Mother Earth.
So not only are these chewy and soft cookies high in protein, they are also gluten-free, refined sugar-free, oil-free, and potentially nut-free. I personally don’t really like to give labels such as these when I am eating as I don’t want to create an unhealthy relationship with food, but I thought that I would mention this for those who do have allergies or choose to live a particular lifestyle- which is completely fine and wonderful if it makes you happy!
Okay, so who is ready for the mind-blowing recipe for these Super Simple Nourish Cookies?! Meal prep a batch on Sunday night, pop them inside a container in the fridge, and you’ll have yourself a delicious and wholesome snack on-the-go for throughout the week. Happy cooking and creating, and if you do recreate this recipe, I would be beyond delighted to see your photos on my instagram @jaslipska ! Most importantly, don’t be afraid to experiment! 🙂
Sending my love,
Super Simple Nourish Cookies Recipe
Recipe by Jasmine Lipska
Prep Time: 10 minutes
Cooking Time: 30 minutes
Makes: Approximately 20-25 cookies
- 3/4 cup oat flour*
- 3-4 pitted medjool dates (the more the sweeter)
- 3/4 cup lukewarm water
- 1 can rinsed chickpeas, drained
- 1 tbsp peanut butter**
- 1 tsp baking powder
- 1 tsp cinnamon powder
- 1 grated carrot***
- 1 grated cucumber
- Preheat your oven to 180 degrees Celsius.
- In a bowl with the lukewarm water, place in the dates and let them soak for 2-3 minutes. This helps them to soften up for an easier blending process later.
- If you don’t have oat flour, simply make your own by blending 1 cup rolled oats in a food processor first. You should end up with around 3/4 cup oat flour.
- On top of the oat flour, add in the chickpeas, dates and the leftover water from the dates.
- Pulse and blend everything together until a slightly wet and doughy-mixture is formed. If it is too dry, add in more water. If it is too wet, add in more oat flour.
- Remove the blade from the food processor, and add in the remaining ingredients. Incorporate and combine everything well together, until you get a smooth cookie-like batter which isn’t too runny or dry.
- Scoop out batter with a tablespoon and place onto a baking try lined with baking paper. I made my cookies circular in shape and approximately 5cm in diameter. You can create any shape and size that you like.
- Bake in the oven for around 20-25 minutes or until golden brown on the outer layer, and let cool for another 10 minutes before removing. As the cookies cool, they will become a little firmer on the inside.
- Serve or keep in a container and leave inside the fridge for up to 2 weeks (though I doubt they will last that long 😉 )
Variations and notes:
*You can substitute the oat flour for any other flour you like, or you can have a combination! Sometimes I like to use 1/2 cup oat flour and 1/4 cup besan (chickpea) flour. This can affect the final taste.
**You can substitute the peanut butter with any other nut or seed butter of choice. I sometimes like to use tahini instead, although of course the final product will have less of a peanut taste.
***You can substitute the carrot and/or cucumber for other fruits and veggies such as zucchini and apple. Additionally, you can even add in extra fruits and veggies on top of the carrot and cucumber. You may just need to add more water into your batter to ensure it doesn’t get too dry.
If you don’t want to grate your veggies, you can also roughly chop them up and blend them with the cookie base (now this is ultra easy).
Feel free to add in other ingredients of your choice! Cacao nibs, other spices, chopped nuts and dried fruit are all great add-ins into the batter if you would like bursts of flavour in your cookies 🙂