Before You Dive Into This Delicious Recipe… 🍲

Let me ask you something.

Have you ever said, “I know I should eat more plants... but I just don’t know how to make it work in real life?”

If so—you’re not alone. And you’re exactly who I created The PlantWhys Collective for.

It’s not a diet. It’s not a challenge.
It’s a lifestyle shift for real women with real lives—who want to feel better, lose weight, and stop feeling overwhelmed by all the “shoulds” when it comes to food.

Inside the Collective, you’ll get:

✅ A gentle, step-by-step 40-day Jumpstart
✅ Weekly live support + check-ins with certified coaches
✅ Quick, feel-good Pilates workouts (just 5 minutes a day)
✅ Monthly mindset coaching and book club
✅ Live cooking classes + bonus cookbooks
✅ And a private community (no Facebook drama here)

It’s like the support system you’ve always wanted, all in one place—with no guilt, no fads, and no shame.

👉 Click here to check it out and join the Collective

You’ll see everything laid out clearly—whether you want to dip your toe in monthly or go all-in for the year.

You don’t need to go plant-based overnight.
You just need a simple path—and someone to walk it with you.

Now… ready for the recipe? Let’s do this. 🌱

—Ali

Learn More about the Collective PlantWhys Membership Here

Constipation Fighting Cookies

Jan 30, 2026

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

Make oat flour
Blend the rolled oats in a blender until they become a fine flour. Pour into a mixing bowl and set aside.
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.
Combine
Pour the chickpea paste into the bowl with the oat flour. Stir until combined.
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).
Add chocolate chips
Fold in the chocolate chips.
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).
Bake
Bake at 350°F (175°C) for 10–15 minutes, until the cookies are set and lightly golden on the edges.
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.

Click here to learn more about our plant-based membership called, The Collective

Learn More

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