Ingredients:
15 oz can of chickpeas
1 and 1/4 cup pitted medjool dates
1/2 cup water
1/3 cup chocolate chips
3 tablespoons almond butter
2 tablespoons rolled oats
1 tablespoons + 1 tsp pure vanilla extract
1/8 teaspoons salt
3/4 teaspoons baking powder
1/8 teaspoons baking soda
Directions:
Preheat oven to 350 degrees.
Remove pits from the dates and place dates in a bowl with 1/2 cup of water.
Cover the bowl or jar and let it sit in the refrigerator for at least 8 hours.
Strain and rinse the chickpeas.
After dates have soaked, combine the chickpeas, dates (including their soaking liquid), almond butter, oats, vanilla, salt, baking powder, and baking soda in a food processor, excluding the chocolate chips.
Blend until smooth, scraping down the sides with a spatula as needed.
Remove dough from the for processor and gently mix in the chocolate chips.
Lightly coat a baking sheet with nonstick cooking spray, or line with parchment paper.
Scoop the dough into 1 inch balls and place on the cookie sheet.
Bake for 20-25 minutes until cookies are firm in the center.
Remove from oven and let cool.
Makes 24 cookies
