Cookies look delicious!! You have a great nurturing attitude that is regular and easy going and non plussed. Regular kitchen, too, like us regular people. Lol! Your low maintenance attitude about veganism is welcome and modern and balanced and sensible…you dont act as if you are a guru or that veganism is a religion. That’s rare!!!
Thanks! I'm definitely not militant about it nor am I trying to tell people what to do. Each person must choose what works for them, their circumstances and families. Thanks for the encouragement!
One tip, add just a little Espresso powder to the recipe. Learned this trick from Cook’s Illustrated back when I was not whole food plant based. Anyway, maybe a teaspoon or less, gives it just a great depth of flavor! Love the recipe..
Thank you, I really appreciated your words of advise. I am just starting out learning to eat a plant based whole food diet and your words really helped!
These are just like the cookies I make all the time, mostly without the cocoa, but that's nice too. I add walnuts. You can use any canned/tinned beans you want, for chocolate cookies I use black beans.
This looks delicious! That’s terrific about your health improvement after going plant based! And congratulations to your daughter on her upcoming wedding!
Looks delicious. I recommend Barbara O’Neil lectures on Fats. Our brains need good fats. Coconut oil & olive oil are not a gimmick. Cooking vegetables with water is correct but adding a little olive oil after is the trick.
🌱🕊💚👏👏👏Just subscribed; those cookies look scrumptious; can’t wait to make those. So happy your channel popped up in my feed! We have similar journeys! Whole plant foods are it! 👍 I used to cook so unhealthy! Standard American Diet and fried everything imaginable, too. Can’t believe that I used to heavy-handedly glug a lot of oil around in the pan before ever cooking whatever. I look forward to more of your recipes & encouragement! My husband won’t even try my food…even after 8 years of me re-learning how to cook healthy vegan. Enjoy your daughter’s wedding! Thank you for your channel!
Hello, Terri! I just made these cookies tonight and they were delicious. Instead of using peanut butter, I substituted peanut powder and used the aquafaba from the chickpeas to mix the peanut powder to a peanut butter consistency. They were great! Thank you for this recipe.
@@frugalconnection PB 2 original has 2g of sugar and 1g of added sugar. I found the Great Value brand of powdered peanut butter from Wal Mart only has 1 g of sugar and 0 added sugars.
Thank you for this recipe. I’m looking forward to trying it. Best wishes and congratulations on your daughter’s wedding. Also, congratulations on your health journey … you’re doing great!
Looks good 👍 I need to try these. I’m new to plant based - it’s hard when my family are carnivores but I subscribed. I am all about frugal and easier plant based vs crazy prep and ingredients plant based🥰Do you have suggestions for coffee creamer ? I find coconut milk isn’t very good ?
I blend a half cup of soaked cashews with about 2/3 cup of spring water, one deglet date and 1 tsp of vanilla (may use hazelnut or almond extract). Blend til creamy, store in fridge.
@@snowbird6855i have found cashew flavor doesnt complement coffee as well as macadamia nut milk. Have you tried making your own macadamia nut milk yet…it is heavenly!!
Just found your channel 🤗 Im trying to add more vegetables. I have some health issues so I should go plant base, but it is a struggle. I love that you are telling us that it can be possible to do this on a budget. Do you take supplements? I’m going to enjoy watching and learning from you ❤Christy from Va
Hi Christy! I do take a Vitamin D and a B-Complex supplement. If you are going strictly plant-based then you definitely need B-12 so that's why I take the B-complex.
@@frugalconnection Hi Terry, made the cookies tonight. They came out great. I've tried other versions of chickpea cookies, but these definitely have a better texture and taste. Have you tried to use a PB2 type peanut butter in the recipe -- instead of regular peanut butter? Just curious if you think that would work. I may do an experiment next time I make them. But meanwhile, these are terrific. Thanks again!
@@karenrubinstein that's great! I'm glad you like them. I have not tried the PB2 powder. I'm thinking if you use that you may need to up the wet ingredients to 1/2 cup maple syrup and maybe 6 dates instead of 4. That's what I love about cooking. It's like a science experiment every day! 🙂
Just found your channel and am thrilled for the easiness and authenticity. My husband and I have been plant- based in our food for thirteen years, so always glad to find a new channel. Could you do a video on how to make the vanilla extract? We planned to do that for gifts this fall or winter. Thanks for a wonderful video. I feel like you are just neighbor talking to me! 🌻
Visit Vanilla Bean Kings on line...you will find recipes to make vanilla extract, paste and sugar. I have ordered vanilla beans from them several times...they are always fresh & fragrant. They have frequent sales and will notify you the dates that the sale will start, the price and types of beans they have available. Check them out:)
I'm glad they turned out for you. I posted the link to the recipe in the description box and you can also use this link: thefrugalconnection.com/frugal-connection-blog/f/plant-based-chickpea-cookies
Thank you for this recipe!I made these. While getting ready to put them in the oven, the smell was amazing and the dough was delectable. The cookies came out beautiful and tasted good but they lacked moisture. They were dry. I did follow your recipe to the letter. Next time, can I put in a tablespoon of plant-based milk? Next time, what can I put in the batter so they’re not so dry ?
I think it could depend on the moisture level in your dates or chickpeas because mine were moist. Perhaps adding 1/2 cup of unsweetened applesauce would do the trick. Or yes, you could try adding some plant-based milk. I'm glad you liked the taste though!
@@frugalconnection Makes sense. My dates were kind of dry and I thought of soaking them before adding them but at that point it was too late. Thank you!
@@l.g.6098 soaking them may work too. Keep in mind that they most definitely aren't going to have the same texture as butter and egg-laden goodies, but they definitely shouldn't be dry so just tweaking some things may do the trick.
What's a good substitute for the peanut butter? I follow Dr. Esselstyn's stricter wfpb ideology. These cookies sound amazing! Ideas for omitting nut butter is appreciated
@PatientTalk-119wx, I think you could use something like sweet potato or an avocado or even fruit like mashed banana or unsweetened applesauce if you don't want the banana flavor.
I am very excited to find your channel! Will be making the cookies without any changes today as I have all the ingredients. Would love to see some plant based entree and vegetable ideas and also maybe some ‘ what I eat in a day’ segments. We have been incorporating some plant based meals and avoiding processed foods and red meat for some time but would like to do more and cut down on fats and oils. Thanks so much for your advice. I totally agree about the oil in the pan and had to hang a teaspoon around the neck of my oil bottle to help limit it but need to do more.
severe peanut allergy here. Have you ever tried tahini, almond or cashew butter to replace the PB? Seems like it should work?? This recipe looks great, my Grandkids are coming to visit so I'll try this.
Almond or cashew butter would be a good replacement in these only because there is 1/2 cup and tahini has a strong flavor. I have used tahini in other recipes where I only need 2-3 Tablespoons.
This looks sooo good. I have to watch the amount of nuts and nut butters in my diet. Would these cookies not work without the nut butter? Is there something else (not oils or fats) that would work like apple sauce?
Linda, the link to the recipe is in the description box right below the video. It's on my blog and has all the measurements there along with the instructions.
Is there a way to replace the maple syrup with a lower glycemic index alternative? They look great! Also, do you have trouble with beans and your digestion?
@@gdgirouard they really don't unless it's a bean like kidney beans. I have heard that for those people who struggle with beans to start with very tiny amounts and then gradually increase them over time. That may help.
@@frugalconnection Thanks for your quick reply, Terri! Must be a difference in our oats, because when I measured 2/3 cup oats and I ground it into oat flour, it made 2/3 cup plus 1 T oat flour (in other words, it makes slightly MORE, not less flour). I'm using One Degree organic, GF organic sprouted oats from Costco. Maybe weighing rather than measuring the oats would be more accurate? 2/3 cup rolled oats weigh 74g. I made half the recipe which I always do the first time I try a new recipe because I hate wasting ingredients! I subbed date syrup for maple syrup, and I subbed date sweetened choc chips for cocoa powder. Half the recipe made 7 cookies (41g each), using 1-1/2 scoops each (looks like your whole recipe made 17 using 1 scoop each), and they turned out great! Good luck making 900 cookies for your daughter's wedding! Hope you started baking/freezing!
@@veggiegourmet it could be! That's the funny thing about plant-based baking. It depends on so many factors but the more people get comfortable with it the more confident they feel about adjusting. Glad you liked them!
Donna, my daughter has a severe peanut allergy and wouldn't be able to eat these. I think if you added something like a sweet potato or unsweetened applesauce or even an avocado that would work. You could also use a banana, but not everyone wants the banana taste and those other things I mentioned would give it the same texture without the strong taste.
Why didn't you use a photo of your actual cookies for your thumbnail? The thumbnail photo shows a relatively flat cookie, but yours are craggy and uneven.
Basically because I was having a hard time with the lighting so just grabbed a stock photo. These would look the same if I took the time to flatten them evenly with a glass.
Will respectfully disagree based on numerous doctors I've heard from including my own. But it's okay. If you have no problem with using oil then go ahead. My goal isn't to make people eat my way, but just to show some recipes that won't break the bank.
@@cindyz3342 how sweet of you. Yup, just better to say you disagree or as you put it that they are misinformed or mistaken. Much better chance of opening a dialog and creating an opportunity for learning on both sides. What's your favorite oil? I'm using grapeseed for stir-fry because of it's high smoke point. For other things, like dressings, I use olive oil locally produced. The orchard is about 6 miles from my house. Cheers.
At the same time, oil is highly processed and doesn't have any nutrients. It is 100 percent fat and the highest calorie dense food there is. You can incorporate oil and live a long happy healthy life but oil is not good for those trying to lose weight, those with insulin resistance, or those with heart disease. I have been living without oil for the past 8 years and I have better digestion, lower BMI, clearer skin, and my kitchen is so, so much easier to clean.
Oil is pure fat, no fiber, & high in calories-empty calories. All the plant based heart MD’s say oil damages the endothelial cells & heart. They say no oil & no factory processed fats. 🌱🕊💚
Everything in moderation.. a teaspoon here and there of quality cold pressed olive oil is very heart healthy. We need to think of longevity as well as weight, it's intertwined.
