Ingredients: – 1 can (15 oz) chickpeas, drained and rinsed – 1/2 cup creamy almond butter or peanut butter – 1/4 cup maple syrup or agave nectar
– 1 teaspoon vanilla extract – Pinch of salt – 1/4 cup vegan chocolate chips or chopped dark chocolate – Optional add-ins: chopped nuts, shredded coconut, dried fruit
Start by rinsing and draining the chickpeas thoroughly under cold water. Pat them dry with a clean kitchen towel or paper towels to remove excess moisture
In a food processor, combine the chickpeas, creamy almond butter or peanut butter, maple syrup or agave nectar, vanilla extract, and a pinch of salt.
Process the mixture until smooth and creamy, scraping down the sides of the food processor as needed to ensure all ingredients are well incorporated.
Once the mixture is smooth, transfer it to a mixing bowl. Fold in the vegan chocolate chips or chopped dark chocolate until evenly distributed throughout the dough.
If desired, add any optional add-ins such as chopped nuts, shredded coconut, or dried fruit for extra flavor and texture.
Using a small cookie scoop or spoon, portion out the dough and roll it into small balls between the palms of your hands. Place the cookie dough balls on a parchment-lined baking sheet or plate.