Preheat the oven to 375 degrees. Line a large baking sheet with parchment paper.
In a food processor add the garbanzo beans, applesauce, hemp (or almond) milk, vanilla, egg and coconut oil. Process until smooth and creamy.
Transfer the mixture to a large mixing bowl. Add in the flour, baking soda, salt and coconut palm sugar. Use a spatula to mix the ingredients together. Stir in the raisins and walnuts.
With a 2-ounce ice cream scoop, drop the dough onto the prepared baking sheet, spacing each scoop about 1-inch apart. Bake until the cookies are golden brown, about 10 to 12 minutes. Remove from oven and cool on baking sheets for 1 to 2 minutes before transferring the cookies to a wire rack to cool completely.
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