Constipation Fighting Cookies

Chickpea Oat Cookie Dough Cookies (Vegan & Plant-Based)

Soft, simple cookies made from pantry staples—no oil, no eggs, and very forgiving.

Ingredients

• 1 cup rolled oats

• 1 (15-oz) can chickpeas, rinsed and drained

• ½ cup unsweetened plant milk

• ¼ cup seeds (chia, flax, or a mix)

• ¼ cup chia seeds

• ½ cup sugar or maple syrup

• Optional:

  • Extra oat flour or regular flour (as needed)

  • 1 scoop unsweetened protein powder (optional)

• ¼–½ cup chocolate chips

Instructions

1. Make oat flour
   Blend the rolled oats in a blender until they become a fine flour. Pour into a mixing bowl and set aside.

2. Blend the chickpea mixture
   Add the rinsed and drained chickpeas to the blender along with the plant milk, seeds, chia seeds, and sugar or maple syrup. Blend until completely smooth and thick, forming a paste.

3. Combine
   Pour the chickpea paste into the bowl with the oat flour. Stir until combined.

4. Adjust texture
   The dough should feel like soft playdough—thick and scoopable, not sticky.

   • If it’s too wet, add a little more oat flour or regular flour.

   • If using protein powder, add 1 scoop now and mix well (you may need a splash more plant milk).

5. Add chocolate chips
   Fold in the chocolate chips.

6. Shape
   Scoop dough onto a lined baking sheet. Flatten each cookie slightly with your hand or the back of a spoon (they won’t spread much).

7. Bake
   Bake at 350°F (175°C) for 10–15 minutes, until the cookies are set and lightly golden on the edges.

8. Cool
   Let cool on the pan for a few minutes—they firm up as they cool.

Notes & Tips

• These cookies are soft and tender, not crispy.

• For less sweetness, start with ⅓ cup sugar or maple syrup and adjust to taste.

• Great for kids, snack prep, or freezing the dough to bake later.

*this recipe can be found in this YouTube video!