Breakfast · Dessert · Snack

Cookie-dough Protein Brookies

If you are wondering what the featured image above has to do with these brookies…. this was where I found my dog while I was baking. Just chilling on my reusable grocery bags. He’s the weirdest & that’s why I love him.

Image result for chickpeasK, let’s talk about these Brookies. The main ingredients are oats & chickpeas. Chickpeas, also known as garbanzo beans, are legumes that are considered both a vegetable & protein food. Oh do I love chickpeas. They make great egg re-placers as well. I have successfully made yummy vegan frittatas & omelettes using chickpea flour. Chickpeas have more fiber & protein than eggs & none of the health or environment risks. Try it out!

You will love these Brookies because they are yummy enough for dessert yet healthy enough for breakfast! If you are just too hangry & want to eat it sooner, you can also not bake the dough, scoop it in a bowl & eat it raw*. Not a bad option…

 

 

*I had leftover chickpeas so I made this raw cookie dough to eat while the brookies were cooking: 

  • 1/2 c chickpeas (drained & rinsed)
  • 2 T organic pumpkin puree
  • 1/2 scoop plant-based vanilla protein powder
  • 1 T powdered peanut butter
  • 2 tsp stevia
  • 1/4 tsp cinnamon
  • dash of vanilla extract
  • pinch of himalyan salt

Instructions: Simply add all ingredients to a food processor. Process until combined. Add any desired toppings or enjoy straight from the bowl 🙂

K, now for the baked version…

Cookie-dough Protein Brookies

  • Servings: 6
  • Difficulty: medium
  • Print

Ingredients

Base:
  • 3/4 c organic pumpkin puree (can also use mashed banana)
  • 1 T stevia
  • 1/2 c natural apple sauce
  • 1/2 c oats
  • 1/4 c organic powdered peanut butter
  • 2 T cocoa powder
  • 1 scoop plant-based chocolate protein powder (I like Orgain)
  • 1/2 tsp baking soda
  • pinch of himalayan salt
Top:
  • 1 c chickpeas (drained & rinsed)
  • 2 T organic pumpkin puree (can also use mashed banana)
  • 3 T powdered peanut butter
  • 1/2 tsp cinnamon
  • 1 T stevia
  • Dash of vanilla extract
  • 2 T unsweetened vanilla cashew milk (or other plant-based milk of choice)
  • 1/4 tsp baking soda
  • pinch of himalyan salt

 

Toppings:
  • Cacao nibs

Directions

Base:
  1. Preheat oven to 350 degrees.
  2. In a mixer add all base ingredients.
  3. Mix until combined.
  4. Pour batter into 3 small cake tins, sprayed with nonstick olive oil spray, or into 1 prepared loaf pan & press down with a spatula.
  5. Set aside.
Top:
  1. Add all top ingredients to a food processor.
  2. Process & scrapes the side of the bowl until batter is thoroughly combined.
  3. Pour batter on top of base & press down with a spatula.
Bake:
  1. Sprinkle with a few cacao nibs.
  2. Bake at 350 degrees for about 18 minutes.
  3. Let cool before eating. The bars are also great cold. I cover my leftovers & keep them stored in the fridge. Enjoy!

What do you prefer, raw or baked?!

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s