So I have made Chocolate Chip Chickpea Cookies and Chocolatey Avocado Chickpea Cookies. Now I am playing with one of my other favourite flavours, cinnamon. Even though chocolate is my favourite flavour, I would have to say that cinnamon is probably a close second.
Now I could have called this an “oatmeal” raisin cookie, but it’s not. No oatmeal. It does remind me of one though, which is fabulous! Nice and chewy goodness!
Cinnamon Raisin Avocado Chickpea Cookies (Gluten Free/ Grain Free/ Vegan/ Dairy Free/ Egg Free/ Refined Sugar Free)
1 c. chickpeas- cooked and rinsed
1 ripe avocado- peel and pit removed
1/2 c. nut or seed butter
1/3 c. maple syrup (or honey if not vegan)
2 tsp. black strap molasses
1 tsp. baking powder
3 tsp. ground cinnamon
1 tsp. ground ginger
1/4 tsp. ground nutmeg
1/2 c. raisins
Preheat oven to 350 degrees.
Put all ingredients except raisins into food processor. Pulse until mixed and smooth scraping down sides as needed. Add in raisins, only pulse two times just to mix through.
Line cookie sheets with parchment paper. Using two teaspoons or a one inch scoop line dough onto cookie sheets leaving approximately one inch between each. Flatten cookies slightly with a fork if desired. Bake for 18-20 minutes.
Store in a sealed container on counter for up to five days or in the freezer.