Chunky Banana Chickpea Cookies

© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2019-2022

Ingredients

2/3 cup pitted chopped dates
2/3 cup hot water
2 cups (15.5 oz., 439g) can garbanzo beans, drained and mashed
2 bananas, extra ripe, mashed
1 tablespoon vanilla extract
2/3 cup extra virgin coconut oil
1/3 cup honey
Dry
3 cups oats
2/3 cups quinoa flour
2/3 cups pumpkin seeds
2/3 cups chocolate chips
1 teaspoon salt
Large crystal salt 

Makes 36 cookies

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Instructions

1. Preheat oven to 350ºF/180ºC. Using coconut oil, grease 2 cookie sheets liberally.
2. Combine hot water and chopped dates in a small bowl and soak for 10 minutes.
3. Drain cooked garbanzo beans, using a potato masher mash soaked dates and water, cooked beans, 2 cups bananas and vanilla until mostly smooth (some chunks/texture can remain).
4. Heat coconut oil and honey in either a saucepan or microwave until melted. Pour the melted oil/honey into the garbanzo beans/banana batter and stir.
5. Add the dry ingredients: oats, quinoa flour, pumpkin seeds, chocolate chips and salt. Stir until well combined. Chill cookie dough for 30 minutes.
6. Form cold dough using an ice cream scoop to make nice round cookies. Place cookies 1 inch (2,5 cm) apart onto cookie sheets to allow for spreading.
7. Bake 16 minutes until the oats start to brown. Cool completely. Store in an airtight container.

Photos by Milkshake Creative

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