Chickpea Lucuma Breakfast Cookies

  Packed with plant protein from chickpea and hemp hearts, fibre from oats and buckwheat, and healthy fats from coconut, these cookies have got your breakfast needs covered! Pair with some berries or cold-pressed juice and you'll be satisfied straight through to lunch.

Another fabulous recipe from our guest blogger @FoodToSaveYourSoul.

Makes 9 large or 18 small cookies

Preheat oven to 335F

In a medium bowl, combine: 

leaf41 cup of chickpea flour

leaf41/2 cup of oats or quinoa flakes

leaf42 TBSP lucuma powder

leaf41/2 cup shredded coconut

leaf41/2 tsp. sea salt

leaf4

1/3 cup plus 1 TBSP coconut sugar

Set aside.

In another bowl, combine:

leaf41/2 cup roasted buckwheat grouts (kasha)

leaf4

1/3 cup hemp hearts

leaf42 TBSP sesame seeds

leaf41/2 cup of dried cranberries (fruit juice sweetened)

Set aside.

In a small which bottomed sauce pan, heat to melt:

leaf46.5 TBSP coconut oil

Add:

leaf41 TBSP maple syrup

leaf4zest of 1 lemon

leaf41 free range egg or vegan flax/chia egg

Combine the following and then whisk into oil mixture:

leaf4

1.5 TBSP hot water

leaf43/4 tsp. baking soda

Pour wet ingredients into chickpea mixture and stir well to mix thoroughly.

Add the buckwheat grout mix and stir again

Roll into balls or scoop with a cookie scoop onto a parchment lined baking sheet and bake for 15 -17 minutes, rotating the pan halfway through.

Allow to cool for 5 minutes before transferring to a wire rack.

 

 

Eat in the morning, or at lunch, or whenever, with your most delicious smoothie, salad, wrap, or favourite person.

kristen lambourne

For meal planning and recipe ideas be sure to check out Kristen on Instagram @foodtosaveyoursoul .  Kristen in an energetic young mama who resides in Victoria B.C. She is a talented meal planner and works with clients on an individual basis to meet their specific dietary needs and goals.