Healthy Vegan Breakfast Cookies 2.0
  1. Drain and rinse the canned chickpeas

  2. Pulverize 1 cup of oats and ½ cup of almonds in a food processor

  3. Add the chickpeas, 8 soft Medjool dates, ¼ cup cocoa powder, and ½ cup plant-based milk to the food processor

  4. Blend until combined

  5. Press the dough through a piping bag onto a baking sheet

  6. Bake at 350°F for 20 minutes

  7. Cool and enjoy

Course🥞Breakfast

Diets🌱Vegan🌾Gluten-free...

Category🍪Cookies

Cuisine🇺🇸American

Occasions📆Everyday🍿Snack

Season🔁Year-round

DifficultyEasy ⏰ 20m

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