2cupsoat flourblend oats in a blender/ food processor until it forms a fine flour
1can chickpeasdrained & rinsed
2egg whites
2/3cupnatural peanut butter OR nut/seed butter of choice
1/2+2 Tbsp cup granulated unrefined sugar of choicecoconut sugar, xylitol, raw sugar etc.
2/3cupnut butter of choice OR seed butter OR grass fed butter OR coconut oil
Pinchof Salt
1tspbicarbonate of soda
1tsppure vanilla extract or powder
1tspcinnamon
SMASHED CHOCOLATE
-Use natural peanut butter
-1/4-1/2 cup dark chocolate chunks to stir into the batter OR place on top
TOASTED SESAME
-Use tahini INSTEAD of nut butter
- Optional: 1/4 cup sesame seeds to place on top of cookies
ALMOND CRUNCH
-Use almond butter
-Add 1/4 cup crushed almonds
SALTED CARAMEL
-Use cashew butter
-add 1/4 cup chopped medjool dates
RAISON
-Add 1/4-1/2 cup raisons to batter
CINNAMON
- Add 1/4 cup dark chocolate chips
-Add1-2 tsps cinnamon
Instructions
Preheat oven to 180 degrees celsius. Line and grease a roasting tray.
Place the chickpeas in a food processor and blend until smooth. Place all other ingredients EXCEPT chocolate chips/crushed almonds/raisons/medjool dates ( if using any of these) inside and combine well.
Stir through the chocolate chips etc. with a spoon. Roll mixture into balls and place on the tray. Press down using fork forming a cookie shape
Bake in the oven until golden brown ( takes between 11-15 mins). I like mine slightly underdone in the middle, so my advice would be to bake it for 11 mins, then if you prefer them a little more done bake for an extra few mins.