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So these are a few vegan snacks that are super easy to make. This will help if you want to start eating healthier, you don't need to be a vegan to appreciate them.

Step 1: Ingredients

Banana, Raspberry,and Oatmeal Cookies

70 grams oats

1 banana

1/2 cup raspberries

Blender

Baking tray and paper

Chickpeas
170 grams (2 cups) cooked chickpeas (drained and rinsed)

710ml (3 cups) white vinegar

1/2-1 tsp fine grain sea salt

2 tsp extra virgin olive oil

Pot

Strainer

Baking paper and tray

Step 2: Banana, Raspberry and Oatmeal Cookies-Step 1

Preheat your oven to 180°C/360°F

Step 3: Banana, Raspberry and Oatmeal Cookies-Step 2

Cut the banana in half and put half the oats and half of the banana in a blender and blend.

Step 4: Banana, Raspberry and Oatmeal Cookies-Step 3

Add the leftover oats, banana and half of the raspberries and combine without completely pulverizing the oats.

Step 5: Banana, Raspberry and Oatmeal Cookies-Step 4

Put the mixture in the bowl. Add the leftover raspberries in by hand as well as the rest of the oats.

Step 6: Banana, Raspberry and Oatmeal Cookies-Step 5

Line a baking tray with paper or grease tray and place the dough on it with a spoon. If you prefer you could make balls of dough with your hands instead of using a spoon.

Step 7: Banana, Raspberry and Oatmeal Cookies-Step 6

Bake for about 20 minutes or until you can lift the cookies without them breaking.

Note- The cookies will be quite soft

Step 8: Salt and Vinegar Chickpeas-Step 1

Line a baking sheet with tin foil or baking paper.

Step 9: Salt and Vinegar Chickpeas-Step 2

Add chickpeas into the pot with the vinegar and add a dash of sea salt. Beware of the soon-to-be potent vinegar smell.

Step 10: Salt and Vinegar Chickpeas-Step 3

Bring to a boil and then remove from heat. Let the chickpeas sit in the pot for 15-20 minutes, uncovered.

Step 11: Salt and Vinegar Chickpeas-Step 4

Preheat oven to 400F (200 celsius). Drain chickpeas in a strainer and discard vinegar. Place chickpeas on lined baking sheet and drizzle with olive oil and sea salt. Use fingers to make sure that they are fully coated.

Step 12: Salt and Vinegar Chickpeas-Step 5

Roast for 25-35 minutes, mixing once halfway through. Keep a careful eye on them after 20 minutes of cooking to make sure they don’t burn.

Step 13: Salt and Vinegar Chickpeas-Step 6

Cool on pan for 5 minutes. They will become crispy as they cool.

<p>Both of these sound so good!</p>
<p>Cookies look awesome potato!!</p>
<p>It looks so nice :)</p>
<p>I am so looking forward to making this. Thanks Hanners! &lt;3 :D</p>
<p>This is so yummy!</p>
<p>This looks so yummy! Amazing instructable!</p>

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