Egg muffin peanut butter cookies and brown chana sprout salad. Flourless peanut butter cookie dough is loaded with chocolate chips and chopped peanut butter cup pieces. Form into small balls and put on a baking sheet. Gluten free chickpea flour combined with chunky peanut butter and coconut sugar, makes a delicious chewy cookie! Best of all these cookies are egg free, vegan and protein packed. Chickpea and Peanut Butter Vegan Cookies.

These healthy chickpea flour and peanut butter cookies are so easy to make! Fricassee Chickpea & Cauliflower Collard Wraps. Green Curry Lentil & Quinoa Stir Fry.. You can have Egg muffin peanut butter cookies and brown chana sprout salad using 20 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Egg muffin peanut butter cookies and brown chana sprout salad

You need of For egg muffin.
Prepare 1 of egg.
It's 1 teaspoon of capsicum chopped.
It's 1 teaspoon of carrot grated.
It's 1 teaspoon of onion chopped.
Prepare 1 of green chilli.
You need to taste of Salt and pepper.
It's 1 teaspoon of mayonnaise.
It's of For salad.
You need 3 tablespoons of sprouts.
You need 1/2 cup of chopped onions.
You need 3 tablespoons of capsicum.
It's 3 tablespoons of carrot grated.
It's 3 tablespoons of chopped cucumber.
You need of For peanut butter cookies.
It's 1/2 cup of peanut butter.
Prepare 1/4 cup of honey.
Prepare 1/4 cup of ghee.
You need 1 cup of wheat flour.
Prepare 3 tablespoons of brown chana.

I have always been one of those people who craves something sweet after dinner. This is why I always keep my pantry loaded with baking essentials for when that sweet tooth kicks in. These cookies are perfect for the occasion. They are quick and easy and only involve a few ingredients.

Egg muffin peanut butter cookies and brown chana sprout salad step by step

For egg muffin: Mix all the veggies with salt pepper and mayonnaise first then beat an egg with salt and pepper and keep. Now grease a silicon mould and pour half beaten egg in one mould and the other half in the other mould. Now spoon in the veggies mixture and bake for 15 mins in preheated oven at 180 degrees..
For salad : Pressure cook the sprouts and chanathen add salt to it and boil it for five mins with very little water. Now add chopped capsicum onions carrot and cucumber and salt and mix well. Lastly add lime juice and mix well, serve after 15 mins the lime juice will marinate all the ingredients and taste good..
For peanut butter first melt the peanut and honey for 15 seconds I a microwave safe bowl then add in the wheat flour and mix well. Now slowly incorporate the ghee into it and make a soft dough.Make balls and flatten it then with a fork make cross mark.Now preheat the oven for 10 mins on 180 degrees and bake the cookies for 15 to 20 mins. Once done let it cool then serve soft cookies are ready..

Thanks to the avocado this egg salad is still rich and creamy so I don't even miss the mayo. I like serving it on toasted bread with some sprouts and tomato - it's delicious! In addition to eggs, this new version has avocado (hello, healthy fat!), which All Butter Pie Crust. Amaretto Shortbread with Almonds and Brown Sugar. Angel Food Cake with Lemon Sauce.