Vegan Chocolate Chip Cookies

By SpartyGreenMom

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.

Details

Servings 16
Adapted from detoxinista.com

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.