Nutty Legume Cookies

Preheat oven to 375°F and line a baking sheet with parchment paper.

Spread chickpeas on the baking sheet and bake for 15 minutes to dry them out slightly and add a nutty flavor. Remove from oven, let cool slightly, and set aside. Keep the baking sheet with parchment paper.

In a mixing bowl, combine chickpeas and peanut butter. Use a stand mixer fitted with the paddle attachment, or a hand mixer, to mix until smooth.

Add the maple syrup, vanilla extract, and molasses to the chickpea mixture and mix again.

In a separate bowl, combine the coconut sugar, oat flour, baking powder, baking soda, and sea salt. Sift in the baking powder and baking soda.

Add the dry ingredients to the wet ingredients and mix until just combined. If the batter is too dry, add non-dairy milk, 1 teaspoon at a time, until it comes together.

Stir in the non-dairy chocolate chunks or chips, if using.

Drop scoops of batter (about 1 - 1 1/2 tbsp each) onto the reserved baking sheet with parchment paper. Flatten each cookie slightly with a fork or your fingers.

Bake for 12 minutes, then remove from oven. Let cookies cool for a minute or two on the pan before transferring to a cooling rack to cool completely. Yield: 14-17 cookies.