These Trail Mix Cookies are a delicious snack loaded with prebiotics and protein from the chickpeas, while dried fruit adds sweetness and antioxidants. Don’t miss the hidden parsnips, which pack in some added fibre and vitamins for the gut: immune connection. P.S. If you want to follow along with Megan, check out her recipe video on Instagram here.
Ingredients
Batter:
- 80g dried fruit of choice (we used 40g dried apricots & 40g dried cranberries)
- 30g desiccated coconut
- 4 medjool dates, pitted
- 1 ripe banana (100g peeled)
- 100g chickpeas
- 100g parsnip, grated
- 100g oats (we used Bio&Me Oats & Plenty - Super Seedy & Nutty)
Topping:
- 100g white chocolate, melted
Method
- Preheat the oven to 190°C / 170°C Fan / gas mark 5.
- Using either a food processor or hand blender, blitz together the dates and banana for 30 seconds until it forms a smooth paste, then transfer to a large bowl, before stirring in the olive oil, cinnamon and sea salt.
- Add the parsnips, chickpeas, dried fruit, pumpkin seeds, coconut & oats into a bowl and mix.
- Using a tablespoon, scoop up the dough and place onto the tray and then flatten them down with your hands.
- Cook in the oven for 10-12 mins.
- Once cooked, remove from the oven and drizzle in the white chocolate.
If you’re searching for more easy-to-prepare sweet treats, look no further than our trail mix loaf cake or these chocolate-covered stuff figs.
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