2cups(500 mL) cooked or canned chickpeas, drained & rinsed (see notes)
1cup(250 mL) sunflower seed butter or seed/nut butter of choice
1/2cup(125 mL) maple syrup
1largeegg
1tsp(5 mL) vanilla extract
1cup(250 mL) rolled oats
1Tbsp(15 mL) baking powder
1tsp(5 mL) cinnamon
1tsp(5 mL) salt
1/2cup(125 mL) dried cherries (see notes)
1/2cup(125 mL) sunflower seeds
1/2cup125 mL mini chocolate chips, optional
2Tbsp(30 mL) chia seeds
Directions
Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
In a food processor, blend chickpeas, seed/nut butter, maple syrup, egg and vanilla until smooth.
Combine remaining ingredients in a large mixing bowl. Mix in chickpea mixture to form a uniform dough.
Scoop 16 cookies onto the prepared baking sheets. Bake for 10-12 minutes or until lightly browned.
Cool cookies on wire rack for 10 minutes. Store in an airtight container for up to 5 days.
Notes
A 19 oz (540 mL) can of chickpeas, drained and rinsed, yields 2 cups (500 mL) cooked chickpeas. To cook up a batch of dry chickpeas, check out our website for more info!
You can use any dried fruit you like! Try dried cranberries, dried currents or dried blueberries instead of the dried cherries.
