🌱Ingredients

• 1 tablespoon flax meal or chia seeds
• 3 tablespoons water
• 1 ½ cups oats
• ½ cup dried peanut butter (I use PB2)
• ¾ teaspoon baking powder
• ¾ teaspoon baking soda
• ¼ teaspoon sea salt
• 1 cup vegan chocolate chips
• one 15 ounce can garbanzo beans, drained and rinsed
• ¾ cup plant based milk
• 3/4 cup sucanat (or coconut sugar)
• 2 teaspoons vanilla

👩‍🍳Directions

1. Preheat oven to 375 degrees.
2. Mix the flax meal (or chia seeds) with the water and set aside.
3. In a blender or food processor, grind the oats into a flour and place the flour into a large mixing bowl. Add the dried peanut butter, baking powder, baking soda, salt, and chocolate chips. Blend until thoroughly combined.
4. In a blender add garbanzo beans, milk, sucanat, and vanilla. Blend until very smooth and creamy.
5. Fold the bean mixture and the flax/water mixture into the dry ingredient mixture and and mix only until combined. Do not over mix.
6. Drop tablespoons of the cookie dough onto a parchment lined cookie sheet. I like to shape my cookies by dipping a spoon into water smoothing out each cookie and pressing slightly. This keeps them uniform and smooth. Bake for 10-12 minutes or until dry and lightly golden.

✏️ Tips & Hints

•  If you cannot find dried peanut butter, you can also use 1/3 cup natural peanut butter. This will add to the fat, but you will get a very similar final outcome.