Holiday Cookies with Chocolate Covered Sunflower Seeds

Ingredients

1⁄2 cups Chickpeas (canned --- rinsed then drained)

1⁄3 cups Silk Hazelnut Almondmilk creamer (or sub your favorite creamer or milk)

1⁄2 cups Butter (or sub Earth Balance's dairy-free butter stick)

1⁄2 cups organic cane sugar

1⁄2 cups Bob's Red Mill coconut sugar

2 Egg Yolks

1 tablespoon flax seed

1 teaspoon Baking Soda

1 3⁄4 cups Bob's Red Mill Organic All Purpose Flour

1⁄2 teaspoons Sea Salt

1 cup chocolate covered sunflower seeds (or sub in whatever you'd like: holiday m&ms, chocolate chips, pistachios and dried cranberries, etc.)

Preheat the oven to 350°F.
Line 2 baking sheets with parchment paper.
Combine the chickpeas and almondmilk creamer in a large measuring cup. Use an immersion blender—a food processor or blender will also work—to puree until smooth.
Partially melt the butter in the microwave for 30 seconds.
In a large mixing bowl, combine the chickpea mixture, butter, sugars, and egg yolks. Use a hand mixer for approximately 2 minutes to thoroughly combine.
In a separate bowl, whisk together the flax seed, baking soda, and flour. Then, add to the wet ingredients and stir to combine.
Fold in the chocolate covered sunflower seeds. Use a spoon to form 2-inch balls. You should get about 24 balls. Place 6 to 8 on each prepared baking sheet.
Bake for 12 minutes, rotating the pans halfway through, until lightly golden brown and set in the center. Let cool on the baking sheets before transferring to a wire rack to cool completely. Repeat with the remaining dough balls.