Chocolate Sweet Potato Chickpea Cookies

Wet:

1 cup cooked chickpeas, rinsed and drained

1 cup cooked mashed sweet potato

1/2 cup - 3/4 cup soft Medjool dates, pitted

1/4-1/2 cup unsweetened soy milk (or other plant-based milk), plus more as needed

2 Tbs nut butter (optional)

1-2 Tbs maple syrup (optional, if you desire more sweetness)

2 tsp vanilla powder or extract

1 Tbs ground flaxseed

1 Tbs ground chia seed

2 Tbs hemp hearts

Dry:

1 cup oat flour

1/2 - 1 cup of rolled oats, as needed

1/3 cup cacao or cocoa powder

1 tsp cinnamon

1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt (optional)

1/4 cup plant-based protein powder (optional, for extra protein boost)

Stir in options, about 1/4 cup each:

Cacao nibs

Pumpkin seeds

Bittersweet dairy-free chocolate chips

Raisins

Other dried fruit, chopped

Pecans, walnuts or other raw nuts, chopped

Preheat oven to 350 degrees. Line a baking sheet with parchment.

In a food processor (or blender), process/blend all the wet ingredients until smooth.

Add in dry ingredients and pulse into a thick, scoopable dough.

Remove the blade from the processor and fold in the optional add-ins.

Scoop into 15 cookies on the parchment paper. Bake 14-17 minutes, until set. Cool 10 minutes; the texture becomes fudgier as they cool.