Ingredients
Scale
- 1 can of drained and rinsed chickpeas
- 1/4 to 1/3 cup maple syrup (adjust according to your desired level of sweetness)
- 1 cup nut butter (such as almond, peanut, cashew, or a seed butter)
- 1 tsp vanilla extract
- 1 Tbsp baking powder
- 1/2 cup chocolate chips (plus more for topping)
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.
- Drain and rinse the chickpeas, removing any excess skins.
- In a food processor, blend the rinsed chickpeas with maple syrup, nut butter, vanilla extract, and baking powder for 2-3 minutes until smooth and creamy.
- Allow the mixture to cool for a few minutes if it’s hot from processing.
- Once cooled, gently fold in the chocolate chips.
- Use a cookie scoop to portion out the batter, then roll it into balls and flatten slightly with your hands before placing them on the baking sheet.
- Add additional chocolate chips on top if desired.
- Bake for 10-12 minutes until the edges are golden brown.
- Optional: sprinkle with flaky sea salt for extra flavor.
- Let the cookies cool slightly before enjoying their deliciousness!