Ingredient: Maple Syrup
PISTACHIO & BLUEBERRY-FILLED COOKIES
PISTACHIO & BLUEBERRY-FILLED COOKIES Loaded with nutrients, Pistachios are one healthy nut! They are among the most antioxidant-rich nuts around. Combine this nut with the amazing benefits of blueberries and chia seeds, you have one healthy & nutritious cookie to enjoy guilt-free! Servings 20 cookies…
VEGAN CHOCOLATE CHIP COOKIES
VEGAN CHOCOLATE CHIP COOKIES
A healthy guilt-free and delightfully yummy treat!
Servings 20 cookies
Prep Time 10 minutes
Cook Time 10 minutes
Ingredients
Dry Ingredients
- 2 cups Whole Wheat Flour (sifted)
- 1/4 tsp baking powder
- 1/4 tsp Baking Soda
- Pinch of Himalayan Sea Salt
- 3/4 cup dark chocolate chips (or you can roughly chop half a 70% chocolate bar into small pieces)
Wet Ingredients
- 1/3 cup Maple Syrup
- 1/3 cup Coconut Sugar
- 1/3 cup coconut oil (melted)
- 1 tsp Vanilla Extract
- 4-5 tbsps coconut milk (or any non-dairy milk of choice)
Instructions
- In a medium bowl, mix all dry ingredients and set aside
- In another medium bowl, mix all wet ingredients until evenly combined, WITHOUT adding the coconut milk yet.
- Gradually start pouring the wet ingredients over the dry ingredients, and mix with a spatula until you have a crumbly dough (somewhat still dry)
- One spoon at a time start adding the coconut milk and combining with the dough until fully incorporated and less dry. Your dough should become somewhat sticky.
- Wearing plastic gloves, brush some coconut oil on your hands and start by forming balls in the palms of your hand.
- On a baking sheet, place some parchment paper, and flatten each cookie dough ball into rounds. The cookies will not flatten, but will slightly rise.
- Preheat your oven to 180 degrees Celsius, and bake one baking sheet of cookies at a time for 10 minutes.
Recipe Notes
Enjoy your vegan, healthy and rich sweet cookies!
Blueberry Chia Pudding
Blueberry Chia Pudding
Quick and easy to whip, this Oh so healthy breakfast is made from plant-based ingredients and full of flavors & nutrients!
Servings 1
Prep Time 5
Ingredients
- 1/3 cup Fresh blueberries
- 1 cup plant-based milk of choice (I use either Silk Unsweetened Vanilla Almond milk or Alpro Rice milk)
- Pinch of Cinnamon
- 2-3 tsps Maple Syrup
- 1/3 cup chia seeds
- Additional toppings as desired (I use additional fresh blueberries and pomegranate seeds) )
Instructions
- Add the first 4 ingredients to a Blender or Food Processor and combine for 10-15 seconds, until smooth.
- Transfer the “Blueberry Milk” to a sealable jar or container, and add in the Chia Seeds. Mix well and let sit for 5 minutes.
- After 5 minutes, mix the pudding one more time (to ensure no “clumps” are at the bottom), then cover and place in the fridge for a minimum of 5 hours, preferably overnight.
Recipe Notes
Add your favorite toppings (chopped almonds, coconut shreds, pomegranate, etc.) before serving.
Good morning!
