Garbanzo Bean Cookies. Just trust me here, ok. (gluten free, dairy free, oil free, vegan)

In the spirit of "better done than perfect", I'm committing to putting out a new blog post every week. I am human, which means I make mistakes, I'm going to misspell things and my grammar isn't perfect (I like to write like I talk), so I want to thank you in advance for letting me be human and allowing me to make these mistakes (and I run this thing like an airport - if you see something, say something). Better done than perfect. 

With that being said, let me introduce you to sheer and utter PERFECTION! These Garbanzo Bean Cookies are gluten free, dairy free, oil free, vegan, nutrient dense and extremely easy to make.. which means they're basically what our dreams are made of. I've personally made them a million times over the past few weeks and love them a little more every single time.



1 Cup Rolled Oats

1 Can Garbanzo Beans

1/3 Cup Soy Milk or any Plant-Based Milk

1/4 Cup Raw Cashews or Cashew Pieces

1/4 Vegan Chocolate Chips (optional)

2-4 tbsp Coconut Sugar 

1 tbsp Almond Butter

1 tbsp Baking Powder

1/2 tbsp Cinnamon

Preheat oven to 375 and put all ingredients besides the vegan chocolate chips in a food processor and blend until everything is mixed together, you want the batter to be thick but well combined. If you want an extra touch of sweetness, fold the vegan chocolate chips in after batter is combined. I personally enjoy 2 tbsp of coconut sugar but my husband prefers 3-4 (add a little extra plant-based milk if using more coconut sugar).

Place cookies on baking sheet (this recipe makes about 8 cookies) and bake for about 14-16 minutes flipping them half way through. 

These cookies are hearty and fluffy once baked and I love to throw a few in a my backpack if I'm on the go. I generally have all of these ingredients in my pantry and once you make them a few times you won't even need to measure anymore because they are that easy :)


Whip up a batch today and let me know what you think!