Chocolate Cashew Coconut Chickpea Cookies
Say that three times fast.
2 cups cooked chickpeas, patted dry
1/3 cup coconut oil, melted
1 cup coconut sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon vanilla powder
1 cup unsweetened shredded coconut
1/2 cup psyllium husk
1 cup chocolate chunks (we chopped up an organicfair Coco-Milk bar)
1 cup cashew pieces
Preheat oven to 350F. Puree chick peas and coconut oil, then add coconut sugar and blend well. In a separate bowl, mix together shredded coconut, vanilla, psyllium husk, baking soda, and salt. Mix the dry ingredients into the wet and blend well until a thicker dough forms. Mix in chocolate chunks and cashews. Form into ice cream scoop sized balls and gently flatten. Bake for 14-17 minutes. Cool before eating.