- 1 can garbanzo beans (260 g, drained)
- 1-1/2 scoops (30g) Clutch Vegan Baking Mix
- 2 packages (58 g total) cinnamon-flavored quick oats
- 1/2 cup granulated Stevia
- 3/4 cup (180 g) canned pumpkin
- 1 flax egg (1 tbsp flax mixed with 3 tbsp water)
- 1/4 cup sugar-free maple syrup
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice (or 1 tsp cinnamon)
- 1/8 tsp baking powder
- 2-1/2 tbsp (40g) Sweet Spreads cinnamon roll coconut butter
Directions
- Preheat oven to 375 F.
- Drain garbanzo beans. Rinse very well.
- Mix 1 tbsp flax with 3 tbsp water in a small bowl. Let sit for 5 minutes.
- Add garbanzo beans, baking mix, pumpkin, cinnamon oats, and flax egg to food processor. Blend until very smooth.
- Add Stevia, maple syrup, vanilla extract, pumpkin pie spice and baking powder. Blend again until smooth.
- Spray a cookie sheet with cooking spray. Spoon batter onto a cookie sheet to make five large cookies.
- Bake for about 12-13 minutes or until a knife comes out clean. Let cookies completely cool.
- Put coconut butter into a plastic bag and cut off the end. Pipe coconut butter evenly onto the cookies.