Chickpea cookies

Get out your food processor and blend the bananas and soy drink together to start with. Then add the oats, coconut oil, chickpea flour, vanilla sugar, sea salt and cane sugar and blend together. As the consistency can be more liquid than a regular cookie dough, check if you need to add extra oats to the dough.

Once the batter is well mixed, add the chocolate buttons, turning them into the batter so that they are well distributed.

Now get out a baking pan lined with baking paper and spread the dough in round, ball-like blobs on the baking pan. A good tip is to use an ice cream scoop so that the dough is evenly distributed and your cookies are roughly the same size. Repeat the process on a second baking pan.

Now bake your cookies in the oven at 200° for 15-20 minutes.

Once baked, place them gently on a wire rack for 5-10 minutes to prevent them from dragging underneath and make them more crispy.

Your cookies are ready to serve. Enjoy!

2-3 ripe bananas

4 dl soy drink (or preferred plant drink) 250 grams oatmeal

2 tablespoons coconut oil chickpea flour

2 tablespoons of vanilla sugar

1 teaspoon of sea salt

100 grams of cane sugar

200 grams of chocolate buttons