- 1 cup sprouted spelt flour
- 1 cup old fashioned rolled oats
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon unrefined sea salt
- 1/4 cup plus 2 tablespoons coconut palm sugar
- 1/2 cup cooked garbanzo beans
- 1 tablespoon pure vanilla extract
- 2 organic, pasture-raised eggs
- 4 pitted medjool dates
- 3 tablespoons plus 1 teaspoon organic, unrefined red palm oil OR organic, extra virgin coconut oil, softened
- 1/4 cup plus 2 tablespoons dairy-free mini chocolate chips (such as Enjoy Life brand)
- 1/4 cup lightly sweetened cacao nibs (such as Navitas Naturals brand)
- 1/2 cup raw walnuts, coarsely chopped
- Preheat oven to 350 degrees and line a large baking sheet with parchment paper.
- In a large mixing bowl, mix together the flour, oats, baking soda, baking powder, salt and coconut sugar. Set dry ingredient mixture aside.
- In a high speed blender (such as a Vitamix), add the garbanzo beans, vanilla, eggs and dates. Process on high speed for about a full minute, or until mixture is smooth, creamy and lump-free. Combine the wet ingredients in with the dry and mix in the oil. Stir the ingredients together until everything is just combined (Note: Be careful not to over-stir or cookies will tend towards being hard rather than soft and chewy.)
- Stir in the chocolate chips, cacao nibs and walnuts.
- Measure out approximately 2 tablespoons of cookie dough per cookie onto the parchment-lined baking sheet (Note: You can either leave the cookie in a ball shape as shown in the photo or flatten slightly with the back of a spoon.) Bake cookies for about 13 to 15 minutes. Remove cookies from oven and set aside for 10 minutes to cool and firm.