Ingredients:

-3 tbsp oats
-1 can (15 oz) garbanzo beans (chickpeas)
-1/3 cup almond meal
-4-6 packets Flex Flavors – the flavor of your choice. (4 PB Crunch + 1 Creme Brulee)
-2 tbsp natural peanut butter (chunky or creamy)
-2 tbsp unsweetened almond milk
-2 tbsp pure pumpkin
-1/4 tsp sea salt
-1 scoop Angel Food Cake Protein

Optional (macros do not include chips)
-2-4 tbsp chocolate chips (regular or Lilly’s sugar-Free)

Directions:

Rinse and drain garbanzo beans. Pulse oats in food processor. Add all other ingredients except chocolate chips and puree until well mixed. Fold in chocolate chips (if using) and place in a bowl. Refrigerate for at least an hour, the longer the the better. Enjoy!

8 Servings

Nutritional Facts
(per cookie, WITHOUT 5 chocolate chips)