Note: the dough will need refrigerated a little bit before baking.

1. Place parchment paper on cookie sheets.
2. Preheat oven to 375° F.
3. Place sorghum, ground flax seeds, gelatin, baking powder, salt, and stevia in a large mixing bowl. Mix well.
4. Chop dates and remove the seeds. This will help them blend better.
5. Blend chopped dates, white beans, coconut oil, vanilla, and coconut milk in a food processor or Vitamix. You may need to start out blending only half the white beans and half the coconut oil — blend that well and then add the rest of the white beans and coconut oil.
6. Pour blended mixture into the mixing bowl with the dry ingredients. Mix well.
7. Add chocolate chips and evenly fold them into the batter.
8. Work the dough into a “log”, wrap in parchment paper, and refrigerate for a few hours.
9. Remove dough from fridge. Carefully slice the cookies evenly — not too thin and not too thick. Place the sliced cookies onto the parchment paper lined cookie sheets.
10. Bake at 375° F for 15-22 minutes. Baking time will vary depending on how thick you slice the cookies in addition to how thick you roll the slicing “log”. Set the timer for 15 minutes and monitor the cookies after that to determine optimal baking time.
11. Transfer to a cooling rack very carefully (or not! They may be fine cooling on the cookie sheet). Cookies are very fragile when warm.

Note: Store the cookies in the fridge once they are cool. Recommend eating them cold, as they hold together well when they are cold.