Carob Oatmeal Raisin Cookies
INGREDIENTS
1 1/3 cups (1 15 oz.can) of navy beans, rinsed and drained
12 large pitted Medjool dates
3/4 cup plant milk
1/2 cup nut butter
11/4 cup rolled oats
5 tbsp carob powder
1 tsp vanilla extract
1/2 tsp baking soda
1/2 tsp baking powder
3/4 cup raisins
Note: For nut-free use tahini in place of nut butter.
INSTRUCTIONS
Preheat the oven to 350°F. Line a large cookie sheet with parchment paper.
Add the chickpeas, vanilla, water, dates, and nut butter to a food processor and process until smooth.
Add carob powder and blend to combine.
Once ingredients are well combined and smooth add oats, baking soda and powder and blend briefly, just till combined.
Stir in raisins. Scoop out the batter about 2-3 tablespoons at a time. Using a wet spoon or spatula, press and smooth the cookies to 1/2-3/4 inch thick.
Bake at 350 F for 18-20 minutes until slightly firm to the touch. Let cool on the tray until just warm before removing.
