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Ingredients
- 1 1/2 cups cooked chickpeas, or 1 (15 oz.) can, drained and rinsed
- 1/2 cup gluten-free oat flour*
- 3/4 cup coconut sugar
- 3 tablespoons melted coconut oil
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon raw apple cider vinegar
- 3/4 cup dark chocolate chips
- You can make your own flour by simply grinding gluten-free rolled oats in a food processor or coffee grinder until a fine flour is created.
Preparation
Step 1
Preheat the oven to 350 and line a baking sheet with parchment paper. Process the chickpeas, coconut oil and vanilla in a large processor until relatively smooth. Add in the coconut sugar, flour, salt, baking soda and vinegar and blend until until a smooth batter is formed.
Add in the chocolate chips and pulse briefly until incorporated. Drop the dough by heaping tablespoons onto a lined baking sheet and use wet fingers to gently flatten each mound (they won’t spread a lot on their own.) Bake until the tops begin to crack and the edges are dry to the touch, about 18 to 20 minutes. Cool completely before serving.