High protein cookies (a little sweetness)

I’m always on the prowl to include novel ways of including protein and fibre at each meal (or in between for the occasional snack). These cookies are very filling and satisfying.

Healthy gut = healthy you!

I’ve tweaked this one to my satisfaction, improving the flavour with zesty lemon rind and juice. I love that the main ingredient is whole chickpeas. You can use tinned or cook them yourself. Some folks like to retain (and freeze or refrigerate) the chickpea liquid to use as egg white substitute in baking. High in protein and fibre and minerals, chickpeas are part of the legume/pea family which your gut microbiome loves to feed on.

It’s the good bugs in your microbiome that break your food down to produce hundreds of super charged substances to keep you well – from anti-inflammatory chemicals to anticancer and hormonal balancing chemicals.

In addition a variety of nuts and seeds as flours and butters in this recipe helps ensure further fibre and minerals and tastes great. Flaxseeds freshly ground act as a phyto-oestrogen, thus helping support your hormonal system whatever gender you are. Regular ingestion of 2 tablespoons can help with hot flushes of perimenopause and general gut health.

The recipe:

420g can chickpeas, rinsed and drained (or liquid retained for future)

1/2 cup smooth nut butter

2 tbs maple syrup

1tsp vanilla essence

1 cup mixed almond/hazelnut meal or 1/cup each nut meal and ground flaxseed

rind and juice one lemon

1/2 tsp bicarb soda

1/2 tsp baking powder

1/2 cup dark chocolate pumpkin seeds

Method: Oven 180deg C/160C fan forced

Mix in food processor chickpeas, nut butter, maple syrup, vanilla and lemon juice and rind.

In a bowl mix all the dry ingredients, then add chickpea mix.

Place spoonfuls on cookie tray. Makes about 15 cookies. Into oven for 20 to 30 mins or until brownish on outside. Texture and taste improves when cold. Enjoy!