Happy #fruitsandveggiesmonday - a weekly contest made possible by these to gorgeous and inspirational women @lenasveganliving and @plantstoplanks.

I hope you are all having a blast of a summertime (or for the Southern hemisphere and cozy winter). Though we can't complain, the raining season is very mild this year, yesterday was one of those F**K-you-Cambodia-and-monsoon moments.

While driving home my light on the bike broke down while it was getting dark. Since we are near to the equator it goes from light to being pitch black in less than 20 min.... and while I was doing my best driving in complete darkness monsoon rains hit me hard. And if that wasn't enough, the chain of my bike fell off... luckily this happened quite close to my house so only had to push the bike for a short while.....

Luckily I got another day to recover today so I made some cookies and curled up in front of the tv with my favorite furry friend.... hubby is already back in the capital for work :( I try to save him one of these cookies though. Not sure if there are going to be any left 'cause they are so goooood....

CRUNCHY CHICKPEA FLOUR CHOCOLATE ALMOND COOKIES (GF-FREE, VEGAN)

---

INGREDIENTS

---

• ¼ cup almonds, roughly crushed

Dry ingredients

---

• 1 cup chickpea flour
• ½ cup old-fashioned rolled oats (certified gluten-free), lightly blended
• ½ cup raw cacao powder
• ¼ cup desiccated coconut
• ¾ tsp baking powder

Wet ingredients

---

• 1 chia egg (1 tbsp chia seeds + 3 tbsp water)
• ½ cup extra virgin coconut oil
• 2 tsp vanilla extract
• 2 tbsp raw coconut nectar or any other sweetener you like such as maple syrup or agave syrup

DIRECTIONS

---

To make the chia egg: combine chia seeds and water. Stir well and let sit for a few minutes until it comes together.

In a blender, pulse the oats a few times. Then combine the pulsed oats with all other dry ingredients and stir well to combine.

Add all wet ingredients in a bowl. Wisk well to combine.

Then combine the dry and wet mixture. Stir well until all ingredients are well incorporated. Pulse almonds in a blender until slightly broken up or use pestle and mortar instead. Add to the mixture.

To make the cookies, roll the dough into a big sausage. Wrap in baking paper or cling wrap and let sit in the fridge for at least 20 to 30 minutes.

Meanwhile, preheat oven to 230C or 450F.

Cut the sausage into circles and place them on a baking sheet lined with baking paper.

Bake for 10 to 20 minutes. baking time depends on how thick you cut the cookies.

Let cool on a wire rack. Enjoy with a nice cup of coffee or tea.

WISHING YOU ALL A WONDERFUL DAY ღ ღ ღ

---

FYI: For green smoothie tips, tricks, and recipes, download my FREE GREEN SMOOTHIE EBOOK HERE!

---

ALL CONTENT IS MINE AND ORIGINAL!
PICTURE(s) TAKEN WITH NIKON D5600

---

LET'S CONNECT!

---

Website - Facebook - Google+ - Twitter - Pinterest - YouTube

---

🥑🍓🍆 FIND MORE YUMMY PLANT-BASED CREATIONS BELOW 🥑🍓🍆

HOW TO MAKE VEGAN CHEDDAR CHEESE (SOY- AND NUT-FREE)

5-MIN CHIA SEED STRAWBERRY JAM (SUGAR- AND GELATIN-FREE)

HOW TO MAKE A WHOLEMEAL VEGAN PIZZA FROM SCRATCH

TRIPLE BERRY CHIA SEED PUDDING FOR #FRUITSANDVEGGIESMONDAY

PEACHY BERRY MORNING LOVE BOWL ღ ღ ღ

SOBA ZUCCHINI NOODLES WITH HOMEMADE BASIL PESTO (#FRUITSANDVEGGIESMONDAY)

---