Oatmeal Raisin Cookie
INGREDIENTS
11/3 cups (1 15 oz.can) of chickpeas, rinsed and drained
3/4 cup plant milk
1/2 cup nut butter
11/4 cup rolled oats
½ teaspoon cinnamon
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon baking powder
12 large pitted Medjool dates
Pinch of salt
3/4 cup raisins
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, plant milk, dates and salt to a food processor and process until smooth.
Add nut or seed butter and continue to blend.
Once ingredients are well combined and smooth, add baking soda and powder and blend briefly, just till combined.
Add oats and pulse to combine.
Stir in raisins. You can do this in the food processor or by hand. Scoop out the batter about 2-3 tablespoons at a time.
Bake at 350 F for 12-15 minutes until the tops are slightly golden. Let cool on the tray until just warm before removing.
