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Ingredients
- 1 can (15 oz) chickpeas (or 1.5 cups cooked chickpeas)
- 1/2 cup all natural creamy peanut butter
- 1/3 cup maple syrup
- 1 tablespoon pure vanilla extract
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 cup vegan mini-chocolate chips
Preparation
Step 1
Preheat oven to 350 degrees, line 2 cookie sheets with parchment paper and set aside.
Add all ingredients except for the chocolate chips into a food processor. Blend for a few minutes or until well combined. Cookie dough should smooth and creamy.
Transfer cookie dough to a bowl and fold in chocolate chips.
Use a tablespoon and scoop dough into balls and drop onto cookie sheet evenly spaced.
Bake for 20-25 minutes.