[makes 10 cookies]
1 tablespoon chia seeds
3 tablespoons filtered water
2 cups rolled oats, divided
1 cup Organic Gemini TigerNut Flour
2 tablespoons coconut sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoons ground cinnamon
1 teaspoon pink salt + extra for sprinkling
1 can (15 oz) cannellini beans, thoroughly drained and rinsed
1 large ripe banana, peeled
¼ cup cashew butter or nut butter of choice
1 teaspoon vanilla extract
½ cup dried cherries
¼ tablespoons dairy free dark chocolate chips
Preheat oven to 350 degrees, rack in the middle. Line a baking sheet with parchment paper, set aside.
In a small bowl, combine the chia seeds and filtered water. Set aside until combination forms a gel consistency (about 15 minutes).
In a large bowl whisk together ½ cup rolled oats, TigerNut flour, coconut sugar, baking soda and powder, ground cinnamon, and pink salt. Set aside.
Meanwhile, in a food processor fitted with an S-blade, pulse remaining 1 ½ cups rolled oats until they form a fine powder. Add beans, banana, cashew butter, vanilla, and chia gel and continue to pulse until just creamy. Pour the mixture into the large bowl with the oats and flour and, using a rubber spatula, stir until everything begins to come together.
Stir in cherries and chocolate chips. Using your hands, form dough into ten equal balls. Place on parchment lined baking sheet and press down to flatten. Modestly sprinkle with salt, then bake for 15-18 minutes, or until the cookies are just golden. Allow to cool before serving (cookies will continue to harden, while remaining moist and chewy, as they sit)!
Recipe from In My Bowl
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