Chickpea Date Cookies — Fab Fit Fam

I have been trying to figure out what ails my stomach, so my doctor suggested I eliminate the main allergens from my diet and slowly add them back in to see if we can pinpoint what I am sensitive to. This has created some interesting challenges in the kitchen, especially when it comes to baking. A lot of my kitchen experiments have been centered around Z these days, so I thought I would take on the challenge of making a tasty cookie, free of eggs, sugar, artificial sweeteners, peanut butter, dairy, gluten and anything else on my list to avoid.

Using a food processor or hand mixer, combine:

1 540 ml can of chickpeas
1 cup pitted dates
1/2 cup apple sauce

Once you have a smooth, hummus like texture mix in by hand:

1/4 TBSP cinnamon
1 tsp baking powder
2 tsp vanilla
2 TBSP ground flax seed
1/3 cup oats

I split my batter into two bowls to make two variations as I can't eat chocolate right now, but thought that Dave might enjoy them with it added in. Half the batter had 1/4 cup dark chocolate chunks and the other half had 1/4 cup blueberries and 2 TBSP pumpkin seeds.

Place batter onto parchment batter and slightly flatten the cookies. Bake in a 350 degree oven for 18-20 min. Enjoy fresh out of the oven or store in the fridge to enjoy later!