vegan gluten-free lactation cookies

Ingredients

• Servings: 15
• 1 (15 ounce) can garbanzo beans, drained
• 1/2 cup peanut butter
• 1/4 cup packed brown sugar replacement (such as splenda® brown sugar blend)
• 2 teaspoons vanilla extract
• 1/8 teaspoon salt
• 1/2 cup chocolate chips (optional)
• 1/2 cup rolled oats
• 1 tablespoon ground flaxseed meal
• 1 tablespoon brewer’s yeast

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• preheat oven to 350 degrees f (175 degrees c). grease a baking sheet.
• blend garbanzo beans in a food processor until chopped into very small pieces; transfer to a large bowl and add peanut butter, brown sugar, vanilla extract, and salt. stir mixture until ingredients are incorporated into a dough-like substance. fold chocolate chips, oats, flaxseed meal, and brewer's yeast into the bean mixture.
• drop rounded spoonfuls of the 'dough' prepared sheet. flatten cookies somewhat with the back of a spoon.
• bake in preheated oven until browned, about 20 minutes.