A Great Healthy Alternative to A Classic After School Snack - The Chocolate Chip Cookie's Alter Ego

A VEGAN GLUTEN FREE CHOCOLATE CHIP (Freezable) Cookie

In addition to the ingredients below ... I forgot I added some Coconut Milk to the batter.

Preheat Oven 350 degrees

In a bullet or blender 

Mix together but creating a crumbly mixture not powdery or flourlike, the following ingredients:

1c. Organic GF Rolled Oats

1/2 tsp of Cinnamon

Dump in a mixing bowl with the following ingredients:

1c. Organic Perfect Flour Blend (Gluten Free) Sifted 

1tsp Baking Powder

1/2 tsp Baking Soda

Pinch of Salt

 

In a bullet or Blender 

Mix together the following ingredients:

1 can (15 oz.) drained slightly white beans (garbanzo beans or any kind you perfer)

2 Tbsp of coconut milk (or non dairy milk of choice)

1/4 c. applesauce (1 snack pack container)

1/4 c. raw sugar

1/4 c. brown sugar

1 tsp vanilla extract

(taste and make sure there is enough sugar add additional 1/8 c. brown sugar and 1/8 c. raw sugar)

Blend in 1/2 c.- 3/4 c. Vegan Chocolate Chips 

Drop onto a parchment paper lined metal cookie sheet.

Use a small ice cream or cookie scoop to drop batter and flatten the cookie ball

Place in Preheated Oven at 350 Degrees for 15-18 minutes

 Cookie will turn light brown ... with golden edges.  Firm but falls apart easily.

A delicious oil free, dairy free, low sugar, good fiber, great protein, and gluten free after school snack for you and your child.

Freeze em and enjoy one at a time.