R.O.C. Cookies (Raisin, Oats, & Chickpeas)
Nutrient-rich and fruit-sweetened cookies with a little nut-free nutty flare are worth living for!
Servings Prep Time
10cookies 10minutes
Cook Time
Servings Prep Time
10cookies 10minutes
Cook Time
  • 1 15 oz can Chickpeas, drained and rinsed
  • 1large Banana, Bright Yellow – no ripe spots
  • 2 1/2cup Old Fashioned Rolled Oats
  • 2/3 cups Raisins
  • 10large Medjool Dates, pitted
  • 3/4cup Applesauce, Unsweetened
  • 1Tbsp Ground Cinnamon(Saigon Ground Cinnamon preferred)
  • 1/2tsp Vanilla Bean Powder
  • 1/8tsp Allspice
  • 1Tbsp Golden Flaxseed, milled
  1. Preheat the oven to 425F. Line (2) cookie sheets with parchment paper. Rinse and drain the chickpeas and place onto one of the parchment-lined pans. Remove the peel from the banana and place it onto the other pan. Place both pans into the oven on the top shelf. Roast for 18 minutes. Remove from the oven and set aside. NOTE: REDUCE oven heat to 350F.
  2. In a large mixing bowl, combine the rolled oats, raisins, and roasted chickpeas. Give a quick stir thru and set aside.
  3. In a blender add the roasted banana, applesauce, dates, spices, and flaxseed. Blend until smooth.
  4. Add the date mixture to the bowl with raisins, oats, and chickpeas. Stir and mix well. Scoop out 1/3 cup of the cookie dough onto a parchment or silicone lined cookie sheet. Shape into desired cookie size. Be sure the oven is set to 350F. Bake the cookies for 15 minutes. Remove from the oven. Allow the cookies to cool about 10 minutes then transfer the cookies to a cooling rack and allow to cool at least 30 minutes. Enjoy!
  5. Cookies will keep in an airtight container in the fridge for up to 5-7 days.
Recipy by Get2dRoot Health and Wellness