These delicious cookies were gone in minutes. An updated take on the chickpea cookies, these are a bit heartier and tend to stay together better than the plain chickpea cookies. They were perfect fresh out of the oven (as all cookies are), served with a side of almond milk.
1 can organic chickpeas, rinsed
2/3 cup organic peanut butter and organic almond butter (I didn't have enough of just one so I mixed, but you can use whatever you'd like.)
2/3 cup organic maple syrup (not imitation!)
1 cup organic steel cut organic oats
1 T organic extra virgin coconut oil (optional)
a handful of chopped almonds
dark chocolate chips
Preheat the oven to 350. Mash the chickpeas (or put them through a food processor if you've got one). Add all the ingredients and mix. They don't really flatten out like regular cookies do, so if shape is important to you, you might want to roll them into balls and flatten a bit with a fork. Once they're on the cookie sheet, bake for 8-10 minutes. Eat and enjoy.
PS- A morning yoga flow to get your day started off on the right foot, sinfully delicious flourless, gluten-free, no-bake cookies, and the pose that will tighten up the butt and shoulders.