Ingredients

The following ingredients have 1 Servings
  • 1 can of chickpeas, drained and rinsed
  • 1/2 cup almond butter
  • 1 1/2 tablespoons of cocoa powder
  • 2 teaspoons vanilla extract
  • 3 tablespoons maple syrup
  • 1 tablespoon ground chia seeds
  • 1/4 teaspoon peppermint oil (or extract)
  • 1/3 cup 60% cacao chocolate chips or cocoa nibs

Instruction

  • Drain and rinse chickpeas. Place in a paper towel, dry off. If some of the skins start to come off peel them off and discard. (this will help the cookie dough not be as gritty)
  • Add chickpeas, almond butter, vanilla extract, maple syrup, cocoa powder, chia seeds and peppermint oil to a food processor. Blend until smooth and creamy, normally I blend for
  • Add chickpea cookie dough mixture to a small bowl. Fold in the chocolate chips.
  • Place in refrigerator to chill and then serve.
  • *** Can be stored in an airtight container in the refrigerator for up to 4 days. ***