•1 cup of coconut sugar
•¾ cup of coconut oil
•2 large egg whites
•2 tsp vanilla extract
•1 can chickpeas (puréed)
•¾ cup ground seeds (chia, flax and pumpkin)
•2 cups rolled oats (or combination of gluten free flours like quinoa, millet, buckwheat or almond)
•½ cup coconut flour
•1 tsp Baking Soda
•1 cup GF 70% dark chocolate broken into chips or raw cacao nibs

1.Preheat oven to 350 F /180C Grease baking tray
2.Place all ingredients except the broken chocolate into a food processor and blend until smooth.
3.Then place mixture into a bowl and stir in the chocolate chips.
4.Scoop 1tbsp of the mixture and place onto a baking sheet, press gently with a fork to flatten. Bake until golden for 11-13 mins.
5.Transfer to rack to cool may store up to 1 week in the fridge