1 can chickpeas, well rinsed and pat dry 2 Tbs olive oil 2-3 Tbs Tandoori Masala spice 1 Tbs curry spice 1 Tbs garlic powder 1 Tbs onion powder 3 Tbs Franks Red Hot (or other hot sauce) salt/pepper to taste
Directions
Heat oven to 375F
Line a large baking sheet with tinfoil. The baking sheet should be large enough that the chickpeas lay flat without much touching. Spray the tinfoil lightly with the cooking spray
Mix all ingredients in a bowl except the Franks Red Hot sauce. add more spices if you wish.
Pour chickpea mixture onto the baking sheet and bake for about 18-20 minutes. You should start seeing them dry out.
Pull the sheet out of the oven and splash the chickpeas with the Franks. Roll them around so they are all covered
Put back in oven for around 5-10 minutes and keep an eye on them so they don't burn. I prefer them to be a little crunchy on the outside.
Once they're done to your liking, remove, let cool and eat!
These cookies aren't particularly sweet, but I love them. I'm not a huge sweets person, but I really wanted the fall spices :) The apples added the perfect amount of sweet/sour for me. They could be sweetened with Maple Syrup, Agave or Date. Enjoy!
Heat oven to 400 degrees, wrap sweet potato in tinfoil and roast for an hour.
Make sure the sweet potato is fully baked, remove the skin and mash (careful, it's HOT!)
When sweet potato mash has cooled a bit, mix all the wet ingredients: egg, coconut oil, vanilla extract
finely grind up 1/2 cup of the oatmeal. This will act as the flour base. I used my trusty Nutribullet
Mix the dry ingredients in with the wet: oat flour, remaining cup of oats, cinnamon, nutmeg, salt.
Add in tasty elements - I used cashews , walnuts and apple. You could add dried cranberries, dates (for more sweet), dark chocolate pieces, or even cocoa powder
Reduce the oven heat to 300.
Lightly spray some parchment and line some cookie sheets. Make the cookies as big or small as you'd like.
I made 15 cookies and it took about 30mins to bake.
