Updated: Jul 11, 2020
Disclosure: This post may contain affiliate links
Note: Recipe and blog post updated on July 11, 2020
Now, if you grew up in America after 1969, you most likely know who Cookie Monster is. The blue, cookie-obsessed puppet from the show Sesame Street. But, have you heard of Veggie Monster? This horror of an idea was started in the Spring of 2005 when it was rumored that Cookie Monster had started a new healthy diet! Supposedly, producers were planning to change Cookie Monster to Veggie Monster out of fear his love for the round treat was influencing children and their eating habits.
Completely ridiculous! A puppet would never impact my food choices...me humming “C is for Cookie” in my head every time I reach for a cookie is unrelated!
Well, rumor or not, those producers wouldn’t have had to worry about Cookie Monster’s meals if he was eating these Cookie Monster Chia Seed Puddings for breakfast. Yes, you heard that right, you CAN eat cookies for breakfast. (Or lunch, or dinner, or dessert. These chia seed puddings are delicious any time of day!)
Don’t let the blue color or cookie dough topping fool you, these vegan treats are fit for a true Veggie Monster. They’re packed with fiber and protein from the chia seeds, silken tofu, chickpeas and cauliflower. Okay, now before you throw your burnt cookies at me, trust me when I say these do NOT taste like a blue salad! Both the vegetables and tofu are neutral tasting, making them perfect to add a bit more health into your day without having to scarf down a green juice. Still skeptical? Silken tofu has actually been used in sweet dishes in Asia for decades (probably centuries, but I’m too lazy to read a Wikipedia article about it right now.)
On top of that, these beauties are naturally colored with butterfly pea flower powder. It’s tasteless and is reported to have plenty of health benefits like boosted brain and immune health and can help stabilize blood sugar levels. These chia seed puddings are beautiful inside and out!
If you have kids, or are just a kid at heart, these can be a great make ahead breakfast option. I usually meal prep about 3 or 4 to grab on my way to class for an easy, on-the-go breakfast option.
These are a great, healthy option for kids, picky eaters, Veggie Monsters, AND Cookie Monsters.
If you make this recipe or any others on my blog, tag me in a photo on Instagram @figisisters . I would love to see your recreation!
Makes about 3 servings
150 g - Frozen Cauliflower rice
150 g - Silken Tofu
10 g - Butterfly Pea Powder - Sub blue spirulina or natural blue food coloring
28 g - Maple Syrup - Sub liquid sweetener of choice
40 g - White Chia Seeds - Sub black chia seeds*
120 ml - Water
¼ tsp - Vanilla Extract
¼ tsp - Kosher Salt
150 g - Chickpea Cookie Dough
In a microwave safe bowl, add frozen cauliflower rice. Microwave for 2-3 minutes or until just cooked through*. Allow to cool.
Add all ingredients, except cookie dough, to a high speed blender.
Pour blender contents into a bowl, cover, and refrigerate for at least 2 hours to overnight.
When ready to serve, top with chickpea cookie dough and enjoy.
Store in the fridge for up to 4 days.
There is no difference between white and black chia seeds, but black chia seeds will affect the color
Want something sweet to do with chickpeas? Make these Chocolate Chunk Chickpea Cookies !
COOKIE MONSTER is trademarked by SESAME WORKSHOP