I’m currently editing this by adding flour and eggs


      • One 15 oz can chickpeas, thoroughly drained in a strainer
      • 2 tablespoons butter
        • ½ cup chunky peanut butter
      • 1/4 cup honey
    • 1/4 cup brown sugar
      • 3 tsp vanilla extract
      • 2 tsp almond extract
      • 1 tsp cinnamon
      • 1/4 teaspoon kosher salt
      • Heaping 1/3 cup oats
      • Heaping 1/3 cup sliced almonds
      • ¼ cup packed cranberries
        •1/3 cup flour


    • 2 egg whites

silicon mat

    (very important)

While the chickpeas are draining, roast the almonds in a skillet over medium/low heat, stirring and tossing frequently, until the almonds are fragrant and start to brown. Remove from heat, and slide the almonds into a small bowl. Mash the chickpeas and olive oil together with a stand mixer until you no longer see any solid pieces of chickpea. Add the honey, peanut butter, vanilla, both extracts, baking powder, and salt to the chickpea paste, and blend with a mixer on high speed for about five minutes, scraping the sides of the bowl every minute or so, until the batter looks like chunky peanut butter and starts sticking together. Toss in the oats, toasted almonds, and raisins, and fold into the batter with a rubber spatula until everything is just mixed. Cover the dough with plastic wrap and refrigerate until the dough is chilled and firm, at least 30 minutes and up to several hours. Preheat the oven to 350º. Using a tablespoon-size soupspoon, scoop the dough by the heaping spoonful, and, using a second spoon, scrape onto the parchment (you don’t need to allow a lot of space on the sheet between cookies, as they don’t spread much while baking). Bake for 20 minutes, or until the tips and edges of the cookies become dark golden brown. If they look a bit like they’ve burned, it’s okay, for some reason they don’t taste burned even when they are, don’t ask me why. Cool on a wire rack. For best results, once cooled, seal in an airtight container and keep refrigerated.