- 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
- Preheat oven to 375 degrees.
- Mix the flax meal (or chia seeds) with the water and set aside.
- 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.
- In a blender add garbanzo beans, milk, sucanat, and vanilla. Blend until very smooth and creamy.
- Fold the bean mixture and the flax/water mixture into the dry ingredient mixture and and mix only until combined. Do not over mix.
- 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.