Instructions

1. Drain and rinse chickpeas. Place in a paper towel, dry off. If some of the skins start to come off peel them off and discard. (this will help the cookie dough not be as gritty)
2. Add chickpeas, peanut butter, vanilla extract, maple syrup and cinnamon to a food processor. Blend until smooth and creamy. Add the ground chia seeds to the food processor. (to grind chia seeds add them to a coffee bean grinder or a mortar and pestle) Blend until everything is combined.
3. Add chickpea cookie dough mixture to a small bowl. Fold in the chocolate chips.
4. Serve immediately.
5. *** Can be stored in an airtight container in the refrigerator for up to 4 days. ***