Beans, beans, and more beans! While the rest of the vegan world is discovering the joys of aquafaba or vegan meringue, I’m just now discovering creative ways to make both vegan and gluten-free desserts, appetizer, and dishes using chickpeas. I am officially determined to create more new recipes with my new favorite legume. Chickpeas have so much potential and can be made into various culinary masterpieces.
A few days ago, I shared the recipe for my crispy roasted chickpeas. Eager to find out what else I could make with chickpeas, I decided to make gluten-free cookies…without sugar, oil, or dairy. This recipe is super easy to make. I used almond butter, but you can use any nut butter you like.
Gluten-Free and Vegan Chickpea Cookies
Author: Aiane Karla
½ cups cooked chickpeas or 1 15-oz. can
½ cup nut butter of your choice (almond, peanut, cashew, etc.)
⅓ cup maple syrup
2 tsp non-alcoholic vanilla extract
1 tsp baking powder
pinch of salt
¼ cup gluten-free rolled oats
¼ cup brown rice flour
coconut flakes (optional topping)
Preheat oven to 350 degrees Fahrenheit. Line it with parchment paper.
Combine chickpeas, nut butter, maple syrup, vanilla extract, baking powder and salt in a food processor.
Transfer batter to a medium-sized bowl and mix in the oats.
Roll the batter into balls about 1½ inches thick. Place at least 1 inch apart on baking sheet. Wet the flat bottom of a drinking glass and use it to slightly flatten the balls on top.
Bake for 16-20 minutes or until the edges are firm. Remove from oven and allow to cool. Enjoy!
Optional topping: Once cooled, dip one side of the cookie in nut butter to coat it. Dip the cookie in a small bowl of coconut flakes.
Question. What is your favorite chickpea dessert? Do you know of any chickpea recipes I should try? Please leave a comment by clicking here.
This week has been full of discoveries and culinary creativity. Cooking school is keeping me busy, but I feel more and more relaxed and in my element every time I cook unfamiliar dishes using new techniques and skills. It’s always best to use fresh ingredients, so these days, I go to our local grocery store at least twice a week to get ingredients for my cooking assignments. Most days, my sweet husband asks if there’s anything I need from the store on his way home from work. It’s always a huge time saver for me, and by the time he comes home, I usually have a few cooking assignments made for dinner. I love when it works out that way! Continue Reading →
I’ve been craving cold desserts recently. Since I’ve been avoiding chocolate and caffeine, I decided to make a vegan, gluten-free and sugar-free carob and coconut cream mousse. It’s been almost two years since the last time I’ve made anything with sugar at home, so sugar-free desserts aren’t foreign in our home. Most of our favorite desserts are raw, vegan and gluten-free. Continue Reading →
It’s been a dry and hot summer here in San Diego. A couple posts ago, I wrote about my recent struggles with eczema. Switching to a fully gluten-free and vegan diet has been a little helpful, but the summer heat has been exacerbating my skin’s itchiness. A couple weeks ago, the eczema spots on my back became rough and dry, so I started looking for natural remedies to soothe my skin.
Have you ever had an appetizer so good you found it difficult to get past it and move on to the main entree? That’s what happened to me a couple weeks ago. I was having dinner with my friend Cheryl at a local restaurant. Cheryl ordered their gluten-free oak roasted curried cauliflower, and I ordered their gluten-free, vegan margherita pizza. They were both so delicious!
A month has passed since I began my professional plant-based cooking course with Rouxbe. I’ve already discovered so much about healthy eating and creative plant-based cooking these past few weeks. Cooking school couldn’t have started at a better time! It has motivated me to reset so many areas of my life, especially my diet.
There is something so comforting about having warm, rustic and comforting soups for dinner. I love making all sorts of soups, so a few nights ago, I decided it was time for a new cooking adventure. The cool evening weather called for something warm, creamy and simple, so I challenged myself to make vegan potato-leek soup from scratch.
If you’re a new homemaker, hooray! You have officially begun an incredibly rewarding, memorable, inspiring, and positively challenging journey. You vowed to love your spouse for the rest of your life. Your wedding is now behind you. What now? How do you manage your home as a new homemaker? In this blog post, I’m sharing tips for new homemakers like you.
I am so excited to share some exciting news with you today! Next month, I will be starting a six-month culinary journey with the online Rouxbe cooking school. I never thought I’d say this, but I’m over-the-moon excited to be a student again! Typing these words makes my heart giggle (more on that in my post below). But for now, let’s start with my personal vegan journey.
The definition of womanhood has evolved over the years. Modern society and the feminist movement have done much to alter our perceptions of womanhood. As a result, most women find themselves feeling insecure and inadequate. In Proverbs 31, we read about the essence of Biblical womanhood. God invites women to be set apart from the world. When we glorify Him with our all, we find peace, contentment, and security.