Recipes

An “everything-free” chickpea cookie treat

Chickpea-Chocolate-Chip-Cookies.jpg

Motoryacht Remember When’s Chef Daniela Sanchez is well known for her unparalleled ability to please the most discerning palates, culinary and dietary preferences. Eager to provide a special treat to guests who are trying to keep to a diet that's gluten-free, egg-free, grain-free, vegan and protein-filled, she recently developed a cookie recipe that has become a sensation onboard.

Recipe for Chef Daniela's "4Cs Cookies (Chickpeas Chocolate Chip Cookies)"

INGREDIENTS:

  • 1 Can chickpeas
  • 2 Teaspoons vanilla essence
  • ½ Cup peanut butter (almond or other nut butter ok)
  • 1 Teaspoon baking powder
  • ¼ Cup liquid agave (vegan) or honey (not vegan)
  • Pinch salt
  • ½ Cup organic vegan chocolate chips
  • Nuts (optional, any of your preference)

STEPS

  1. Warm up over to 350ºF
  2. Blend all ingredients together in a food processor and set aside
  3. Mix chocolate chips in by hand
  4. Add nuts of your preference (optional)
  5. Form small dough balls with your hands
  6. Set on baking sheet with a 2" approximate separation
  7. Bake for 15 minutes and enjoy!

Yachting style cookie recipe

Oatmeal-chocolate-cookies.jpg

Chef Emma Beckett of Motoryacht Remember When often receives compliments for her fabulous cookies, a delicious treat to make, she shares the recipe so that you can enjoy a little bit of her galley creations at home.

Recipe for my "Everything But the Kitchen Sink Cookie"

INGREDIENTS:

  • 1 ½ Stick sweet cream butter unsalted
  • 2 ½ Cups all purpose flour sifted
  • 1 ½ Cups soft brown sugar
  • 1 Tablespoon vanilla essence
  • Pinch salt
  • ½ Cup dark chocolate 60% chocolate chips
  • ½ Cup cranberries
  • ½ Cup quick cook oats
  • ½ Cup chopped walnuts  

STEPS:

  1. Cream together sugar and butter until light in color and fluffy, using a mixer is easiest
  2. Add the egg and mix
  3. Add the flour and all other ingredients until they blend well together
  4. Roll out into a sausage shape and wrap in cling film
  5. Chill for an hour
  6. Slice in half inch sized pieces and bake at 350 ºF