- 1.5 cups cooked chickpeas or one 15 oz can
- 1/2 cup peanut butter
- 2 tsp. vanilla extract
- 1/4 cup agave
- 1 tsp. baking powder
- pinch of salt
- 1/4 cup rolled oats
- 1/2 cup vegan chocolate chips, carob chips or cacao nibs
Preheat oven to 350° and line a baking sheet with parchment paper.
Combine chickpeas, peanut butter, vanilla extract, agave, baking powder and salt in blender until mostly smooth. The batter will be a little thick so you may need to scrape the sides down a couple of times. Transfer batter to a medium bowl and mix in oats and chocolate.
Wet hands and roll batter into balls about 1.5? thick. Place on baking sheet 1? apart. Use the palm of your hand to slightly flatten balls on top.
Bake for 18-20 minutes, until cookies are firm on edges. Remove from oven and allow to cool 10 minutes before enjoying. Makes about 16 cookies.