My kids had no idea about the balance of fiber, fat and protein in these cookies!

I hope your family is fooled too.

The tahini and walnuts are optional, but encouraged, to round out your satiation with plant-powered fat - and they taste great too! Tahini provides a groundedness to any basic chocolate chip cookie recipe, and the crunchiness of the toasted walnuts is the icing on the cake for a texture bomb that will have you satisfied.

Serves 12

Ingredients

¼ cup + 1 tsp melted virgin coconut oil or ghee

1 (15 ounce) can of cannellini beans, white navy beans, or chickpeas (I like Eden Organic)

1 cup rolled oats

¼ cup unsweetened applesauce

1 tablespoon tahini (optional, but encouraged)

1 tablespoon vanilla extract

½ teaspoon baking soda

1 ½ teaspoon baking powder

½ teaspoon fine sea salt

½ cup pitted dates

1 ¼ cup 60-65% dark chocolate chips (Ghirardelli tastes best)

½ cup chopped toasted walnuts (optional, but encouraged)

Sea salt flakes for sprinkling, if desired

Directions

Preheat the oven to 350 F and grease a 10-inch round or 9-inch square baking dish with 1 teaspoon coconut oil.
Combine remaining coconut oil, beans, oats, applesauce, tahini, vanilla, baking soda and powder, sea salt and pitted dates in a food processor and combine until smooth. Stir in 1 cup chocolate chips and walnuts.
Transfer mixture to your prepared pan and spread evenly. Sprinkle with remaining ¼ cup chocolate chips and sprinkle with sea salt flakes. Bake for 30-35 minutes or until golden brown. Remove from the oven and allow to cool slightly before slicing into 12 wedges. Store in an airtight container for 1-2 days at room temp or in the freezer for up to one month.

Adapted from www.janestreetwellness.com