1 (15-ounce) can chick peas, drained and rinsed
1/2 cup plus 2 tb natural peanut butter or almond butter
1-1/2 tablespoons milled flax combined with 3 tablespoons water
1 tablespoon molasses
1/2 cup maple syrup
1 tablespoon vanilla
1/2 teaspoon cinnamon
1 teaspoons baking powder
1/2 cup quick oats
1/4 cup raisins
1 (1-ounce) square white chocolate
Preheat oven to 325 degrees F.
Combine chick peas, peanut butter, flax mixture, molasses, maple syrup, vanilla, allspice, cinnamon, and baking powder in a food processor. Process until evenly combined, scraping down the sides of the container as needed for consistency. Pulse in the remaining ingredients.
Transfer mixture by the tablespoonful onto parchment -lined baking sheet.Moisten fingers and then flatten the cookies if you wish.
Bake for 14 minutes. Cool slightly then transfer to a cooling rack. Makes 20.