Ingredients
Method
Turn cooking mode on
Step 1
In a food processor or high-speed blender, combine chickpeas, nut butter, maple syrup, vanilla, and salt. Blend until smooth and creamy, scraping down sides as needed.
1 can Chickpeas
1/4 cup Nut or seed butter
3 tbsp Maple syrup
1 tsp Vanilla extract
1 pinch Salt
Step 2
Add the oat flour and blend again until well combined. If it feels too thick, add a splash of milk to loosen it up.
1/4 cup Oat flour
Step 3
Stir in the chocolate chips by hand.
1/4 cup Chocolate chips
Step 4
Eat right away, or chill in the fridge for 30 minutes for a firmer, cookie dough-like texture. Store leftovers in an airtight container in the fridge for up to 5 days.
For
4
M
I
1
can
Chickpeas, 15 oz, drained and rinsed
1/4
cup
Nut or seed butter, like peanut butter or almond butter
3
tbsp
Maple syrup, adjust to your sweetness
1
tsp
Vanilla extract
1/4
cup
Oat flour
1/4
cup
Almond flour
1
pinch
Salt
1/4
cup
Chocolate chips, or chopped dark chocolate
Only visible to you
Made it?
Cancel
Ingredients
Method
Turn cooking mode on
Step 1
In a food processor or high-speed blender, combine chickpeas, nut butter, maple syrup, vanilla, and salt. Blend until smooth and creamy, scraping down sides as needed.
1 can Chickpeas
1/4 cup Nut or seed butter
3 tbsp Maple syrup
1 tsp Vanilla extract
1 pinch Salt
Step 2
Add the oat flour and blend again until well combined. If it feels too thick, add a splash of milk to loosen it up.
1/4 cup Oat flour
Step 3
Stir in the chocolate chips by hand.
1/4 cup Chocolate chips
Step 4
Eat right away, or chill in the fridge for 30 minutes for a firmer, cookie dough-like texture. Store leftovers in an airtight container in the fridge for up to 5 days.
For
4
M
I
1
can
Chickpeas, 15 oz, drained and rinsed
1/4
cup
Nut or seed butter, like peanut butter or almond butter
3
tbsp
Maple syrup, adjust to your sweetness
1
tsp
Vanilla extract
1/4
cup
Oat flour
1/4
cup
Almond flour
1
pinch
Salt
1/4
cup
Chocolate chips, or chopped dark chocolate
Only visible to you
Made it?
Cancel
