1/3 cup stevia-sugar blend or 1/2 cup coconut sugar
1/2 cup vegan mini chocolate chips or stevia-sweetened chocolate chips
Preheat oven to 375-degrees F. Line 2 baking sheets with parchment or silicon mats.
In a large bowl whisk together the flour, oats, baking soda and vanilla powder (if using vanilla extract, add along with the wet ingredients). Drain the dates and add them to a bowl of a food processor. Add the Sunbutter, aqua faba and stevia-sugar (or coconut sugar). Process until smooth and creamy.
Scrape the Sunbutter mixture into the flour mixture, add the chocolate chips and stir until well-combined. This is a very stiff and sticky dough.
Dip a large spoon in water and scoop up about 2 tablespoons of dough. Drop onto a prepared baking sheet and press into a circle about 1/2″ thick. Continue with the remainder of the dough. These make big cookies so if you want smaller cookies, scoop up about 1 tablespoon of dough.
Bake the cookies for 12-14 minutes, swapping the pans halfway through for even baking. Let cookies cool on the sheet for a few minutes before removing and placing on a cooling rack. Cool completely before storing.
Avoiding chocolate? Substitute golden raisins for the chocolate chips.