Cookie Mix Tutorial

This cookie was originally launched as a limited edition holiday cookie, but it was so loved, we brought it in as a product that you can enjoy all year long.

Our cookie mix is crafted with the cleanest ingredients and naturally packed with protein, fiber, and no refined sugars. 

Watch this short video tutorial to learn how to make these cookies with oil or nut butter. 🤎🍪

If you use oil, it's a classic chocolate chip cookie. If you use nut butter, you're getting more protein and fiber. You can also use any nut butter, including tahini! 

What You Need:

• Oil version: ¼ cup oil + ¼ cup liquid sweetener (maple, honey, date syrup) + ¼ cup water/milk
• Nut butter version: ⅓ cup nut butter + ¼ cup liquid sweetener + ½ cup water/milk

Instructions:

• Preheat oven to 350°F
• Combine wet ingredients
• Add the full bag of mix and stir to combine
• Scoop into 1 tablespoon sections. Roll into balls and then gently flatten using slightly wet hands so that the batter doesn't stick. 
• Bake for 10-12 minutes or until the bottoms are golden brown
  **Bake thoroughly. Raw or undercooked bean batter may taste slightly 'beany'

Since this mix is made with chickpea flour + date sugar, it soaks up moisture differently than traditional cookie mixes, and it doesn't spread. That’s why we add water or milk, and the liquid sweetener is a must because it adds hydration (plus delicious taste and nutrients!)

Your dough should be soft, slightly sticky, and easy to roll without cracking.
Too dry? Add 1 Tb water/milk at a time.
Too wet? Let it sit for 10 minutes.

And remember, raw bean batter doesn’t taste good, so bake fully to avoid a “beany” flavor! If you undercook them, you will likely still taste the bean flavor. 

You’ll end up with incredibly delicious cookies loaded with protein, fiber, and nutrients, without tasting healthy at all. ✨🤎🍪