1 15 ounce can cannellini beans
1/2 c sugar
1/4 cup peanut butter
1 tsp vanilla
1/4 cup soy milk
2 TB coconut oil
1 c plus 2 TB flour
2 T hemp seeds, ground
1/2 tsp baking powder
1/4 tsp salt
1/2 c vegan chocolate chips (I like the whole foods brand)
1/2 c oats
turbinado sugar to sprinkle on the top
Rinse and drain the beans and place in a cuisinart. Pulse until smooth (you'll need to stop a couple of times and scrape down the edges) then add the sugar, coconut oil, peanut butter and vanilla and process until smooth.
In a bowl, sift together the flour, baking powder, salt, and hemp seeds. If all the seeds don't go through, just dump the rest in. Add the chocolate chips and oats to the flour.
Add the wet ingredients to the dry and stir to combine. Scoop one ounce portions (scant 1/4 c) onto a parchment lined baking sheet and bake at 350 for about 12 minutes. Since I threw out a lot of the dough I really don't know how many this yields, probably close to 2 dozen.
(I made these again and yielded 18 cookies)