Ingredients
Scale
- 1 15 oz can of chickpeas (drained and rinsed)
- 1/2 cup almond butter
- 1/4 cup maple syrup
- 1/4 cup almond flour
- 1/2 cup dark chocolate chips
Instructions
- Begin by draining and rinsing the chickpeas, removing any loose skins. You don’t need to worry about removing every single one—just discard the ones that have naturally fallen off.
- I prefer using a food processor for this recipe, but a blender works too. Add the drained and rinsed chickpeas, almond butter, almond flour, and maple syrup to the food processor. Blend until well combined. Lastly, fold in the dark chocolate chips.
- Store the cookie dough in the fridge for up to 3 days or in the freezer for up to 2 weeks. While it’s best enjoyed fresh, it still tastes delicious throughout the week.