I posted some chickpea-based cookies a couple of months ago, but I know some people prefer to not use bananas in cookie/pancake/baking recipes. It also had 2 tbs of coconut sugar/cane sugar, so this time I have omitted the banana and coconut sugar, as well as the peanut butter. Both are really nice recipes, but I thought some people might prefer one over the other. 

Ingredients

• 1 can of chickpeas, drained and rinsed
• about a 1/4 cup of rice flour/buckwheat flour (I used Bob's Red Mill Mighty Tasty Hot Cereal (dry), which is a mixture of rice, buckwheat and cornmeal)
• 1/2 tbs agave nectar/maple syrup
• 3-4 pitted dates (can omit - I didn't realize I had some xylitol so I used dates to add sweetness)
• 1/2 tbs xylitol/stevia/truvia
• 1 tbs cacao nibs
• 1-2 tbs pureed pumpkin
• pinch of sea salt
• cinnamon & nutmeg (as little or as much as you'd like)
• 1/4 tsp almond extract (or vanilla)

Directions

1. Preheat oven to 350F.
2. Add the ingredients (except cacao nibs) into a vitamix/food processor and blend until smooth and there are no more visible chickpeas. 
3. Transfer mixture into a bowl and finish mixing thoroughly. Line a baking sheet with parchment and form cookies from the mixture (either using a cookie cutter or just roll into balls and flatten). They won't really spread out, so make them the size and thickness that you'd like them to be.
4. Cook for 12-15 minutes (I left mine in for about 13 1/2 minutes).

*TIP: Everyone's sweetness preferences are different. The dough of this is yummy and is a good indicator on how sweet the cookies will be (This may not be true, but it seems like they get a tad less sweet after baking). Start with less sweetener and just add more if needed. I made these a bit sweeter than I needed them to be. Enjoy makin' healthy cookies. :o)