GF & Vegan Peanut butter chocolate chip chickpea cookies (dope I swear!)

• 1 can chickpeas

• ½ cup peanut butter

• ⅓ cup oat flour

• ¼ cup sugar of choice (I love coconut sugar but use what you have!)

• ¼ cup maple syrup (can use honey)

• 2 teaspoons vanilla extract

• ¼ teaspoon cinnamon (optional)

• ½ teaspoon baking powder

• ½ teaspoon baking soda

• ¼ teaspoon salt

• ⅔ cup chocolate chips (or as many as you feel is necessary)

  -Preheat the oven to 350 degrees Fahrenheit.

  -Drain and rinse the chickpeas (I’m a little obsessive and like to additionally peel the beans of the weird little outer shell….but not need) and add to a food processor. Add pb, maple syrup, vanilla & process until smooth. It might look a little bumpy in texture, but you just want to make sure there are no chickpea chunks remaining.

  -If your food processor is big enough add in dry ingredients (aside from the chocolate chips) and process again. If food processor is not big enough, mix all remaining dry ingredients in a bowl and then scoop in your blended bean and pb mixture then stir together until combined.

  -Add in the chocolate chips and pulse/stir a couple of times to combine.

  -Scoop the dough into your favorite size lumps to a baking sheet lined with parchment paper (they may not hold their shape well & spread a little but it's ok! They won’t spread much while baking).

  -Top each cookie with more chocolate chips because you love yourself and bake for 11-15 minutes.

  -They won't spread a ton while baking (they're thick y’all), but if you want to use baking as an anger management technique you slam down the cookie sheet halfway through baking, it can encourage more spreading if preferred.

  -Remove from the oven and let cool, they'll firm up a bit as they cool. Sprinkle with salt flakes or edible glitter if you’re feeling fancy and enjoy!