SERVES: MAKES 12 COOKIES
1½ cups chickpea flour (can substitute whole-wheat flour)
1 teaspoon baking soda
¼ teaspoon salt
⅓ cup honey
½ cup coconut oil
1 teaspoon vanilla
¼ cup nut butter (I used sunbutter)
½ cup rolled oats
½ cup mix-ins (I used unsweetened coconut and raisins, but you could try seeds, shredded carrots, chocolate chips, etc.)
Preheat oven to 325° F and line a baking sheet with parchment paper.
In a large mixing bowl, combine the chickpea flour, baking soda, and salt.
Make a well in the middle and add the honey, egg, coconut oil, vanilla, and nut butter. Mix wet ingredients together and then mix them with the dry ingredients until combined.
Stir in the rolled oats and then fold in the mix-ins.
Make golf ball sized balls of dough, flatten, and place on the lined cookie sheet.
Bake for 12 - 14 minutes or until golden brown. Cool on a wire rack.
*Pulses are cost-effective, nutritious, versatile, and sustainable foods that include dry peas, beans, lentils, and chickpeas.