Preheat oven to 375 degrees F (190 degrees C). Grease baking sheet with
Coconut Oil Cooking Spray (to taste)
Chickpeas (1 can)
to bowl of food processor. Pulse 2-3 times or until chickpeas are well ground, but not quite pureed.
Peanut Butter (1/4 cup)
Maple Syrup (1/4 cup)
Flaxseed Meal (1 Tbsp)
Vanilla Extract (1 tsp)
Baking Powder (1/2 tsp)
Baking Soda (1/4 tsp)
Sea Salt (1/4 tsp)
. Process until smooth.
Remove food processor blade, then fold in the
Vegan Dark Chocolate Chips (1/2 cup)
, cover and refrigerate for at least 1 hour.
Once dough is set, use a small spoon and scoop heaping spoonfuls onto the baking sheets.
Place the cookies in the oven and bake for about 15 minutes, or until edges are golden brown.
Let cookies cool slightly before serving, or storing in an airtight container. Enjoy!