Chickpea Coco-Oat Cookies

1 cup unsweetened shredded coconut, toasted
1 cup oats
3/4 cup wheat flour (or spelt)
1/2 cup oat flour
1/4 cup chickpea flour
1 teaspoon baking powder
1/2 teaspoon baking soda
pinch of salt (optional)
1/2 cup oil (coconut and grapeseed work well)
3/4 cup vegan sugar
2 tablespoons molasses
1/4 cup pureed silken tofu
1 tablespoon soymilk or water
1 teaspoon vanilla

Preheat oven to 350F.

Sift together flours, baking powder, baking soda and salt. Stir in oats and coconut.

Whisk together oil and vegan sugar, this may have to be heated slightly if you are using coconut oil. Stir in the remaining ingredients. Add mixture to dry ingredients and combine well.

Drop by tablespoonful onto parchment lined baking sheet and flatten out to 1/2-3/4-inch thickness (these cookies do not spread much in the baking process). Bake for about 15-18 min or until tops are golden. Let cookies set on baking sheet before removing. For softer and chewier cookies, take cookies out a little earlier.

The nutty flavor of the chickpea flour combined with the toasted coconut, oats and molasses really make these taste almost peanut buttery!

Makes one dozen