Chickpea, Oat and Cashew Cookies

Pre-heat the oven to 180°C.
Prepare a flat baking sheet by lining it with baking paper and spraying it with non-stick food spray.
In a mixing bowl, combine the cashew nut butter, coconut oil, soy milk, maple syrup and coconut sugar. Mix until well combined.
Add the oats, chickpea flour, flax seeds, flax egg, baking soda, salt, cinnamon and baking powder. Mix until well combined.
Scoop out about 1 Tbsp for each cookie and place the scoops evenly apart on the prepared baking sheet.
Bake for about 10-12 minutes or until cooked and golden brown.
Remove from the oven and allow the cookies to cool on the baking sheet for about 10 minutes, then transfer them to a cooling rack and allow to cool completely for about 30 minutes.

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