1/2 cup chickpeas, rinsed and drained
1/4 cup gluten-free oat flour
2 tbsp coconut flour
1/4 cup unsweetened applesauce
1/2 tsp cinnamon
¼ tsp vanilla extract
1/2 tsp baking powder
1/4 cup plant milk
Chocolate – 1 tbsp cocoa powder + 2 tbsp vanilla vegan protein powder + enough water to form a thick frosting
Vanilla – 2 tbsp vanilla vegan protein powder + enough water to form a thick frosting
Preheat oven to 350. In a food processor or blender, combine chickpeas, applesauce, vanilla, oat flour, coconut flour, cinnamon, baking powder, and milk. Blend until smooth.
Divide dough into two circular, flat cookie shapes on a parchment paper lined baking sheet. Bake for 12 minutes and let the cookies cool completely before topping each half with the chocolate and vanilla frostings.