INGREDIENTS
- 1 can chickpeas
- 1/2 c pb powder
- 1/4 c milk (I used coconut milk)
- 1/4 c maple syrup
- 1 tsp vanilla
- 1/4 c gluten-free flour (can swap with OATFLOUR or ALMOND FLOUR)
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 c chocolate chips (I used Just Date chocolate chips)
INSTRUCTIONS
- In food processor or blender, add all ingredients (except chocolate chips) and blend until smooth.
- Fold in chocolate chips.
- Using an ice cream scooper, scoop the batter out into nine (9) small balls on a parchment paper lined / oil sprayed cookie sheet. (I left them curved and did not pat them down so they would be more chewy and dense. )
- Bake at 350F for 10-15 minutes (depending on thickness). Cool completely.
