Cookies for breakfast anybody?
These smooth White chocolate and cranberry oat cookies are made with chickpeas and could be scrumptious for breakfast (or every other time of the day to be trustworthy 😉).
I used to be decided to provide you with a recipe for these cookies that had every thing I wished in them, however nonetheless stayed low in sensible factors! After some trial and error, I believe I’ve provide you with one thing I really like!
I made so many batches whereas making an attempt to excellent the recipe, that I ran out of white chocolate chips for the final batch! I ended up throwing some milk chocolate chips in as an alternative. They make for a totally totally different cookie, however had been additionally scrumptious. They might be excellent when you aren’t an enormous fan of white chocolate!
Give these a attempt to let me know what you assume!

Mushy White Chocolate and Cranberry Oat Cookies
three WW 💙 factors!

1 can of chickpeas (drained and rinsed)
half of cup unsweetened applesauce
2 eggs
1/three cup of coconut sugar
1 tsp vanilla

1 tsp baking powder
1 tsp baking soda
Pinch of salt
half of cup fast cooking oats
half of cup entire wheat flour
1/three cup dried cranberries
1/three cup white chocolate chips

Preheat the oven to 370° and put together 2 baking sheets with nonstick spray.

Add the chickpeas, applesauce, eggs, coconut sugar and vanilla to a meals processor and mix nicely.

In a medium sized bowl combine the baking soda, baking powder, flour and oats collectively. Add the chickpea combination to the dry combination and blend nicely. Fold in about half of each the white chocolate chips and cranberries into the batter.

Utilizing a 1/Eight cup measuring cup, drop 20 scoops of batter onto the two pans. Add the remaining white chocolate chips and cranberries to the highest of the cookies. Bake for 8-11 minutes.
Word: I baked one cookie sheet at a time for about 10 minutes. If baking each sheets on the identical time, it might require a couple of further minutes.