Ingredients:

• 2 Tbsp coco powder
• dash of cinnamon
• 1 can chicken peas rinsed and drained
• 5 dates
• 2 droppers of liquid stevia (20 drops)
• 3 eggs
• ½ cup peanut butter (or almond butter)
• 1 Tbsp vanilla extract
• 2 Tbsp ground flax
• 1 tsp baking powder
• ½ cup dried blueberries or cranberries
• ½ cup of chopped nuts
• 1/3 cup toasted coconut unsweetened

Instructions:

1. Place all ingredients(except coconut, chopped nuts and dried berries) into the food processor and blend until smooth (stopping to scrape down the sides).
2. Toast the coconut in a small container- we used toaster oven on low heat until golden brown. .
3. Fold coconut, nut and berries into batter
4. Preheat oven to 350F
5. Cover baking sheet with parchment paper. Add scoops of cookie batter on to parchment, spacing them out so they do not touch
6. Bake for 26 minutes- check on them often
7. Place on a wire rack and let cool. These can be kept in a container or can be frozen.