Chickpea Cookie Dough

15  ounces		reduced sodium chickpeas — rinsed and drained
1/4  cup		creamy peanut butter or nut butter of choice
1/4  cup		rolled oats or quick cooking oats
1/4  teaspoon		ground cinnamon
1/4  teaspoon		kosher salt
1/4  cup		pure maple syrup
1  tablespoon		pure vanilla extract
1/3  cup		Mini Semisweet Chocolate Baking Chips

Tip: Click on the ingredient links to learn the nutritional information for all the Chickpea Cookie Dough ingredients. The serving size for any ingredient in Chickpea Cookie Dough may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

To the bowl of a food processor fitted with a steel blade, add all of the ingredients in the order listed, except for the chocolate chips: the chickpeas, peanut butter, oats, baking powder, cinnamon, salt, maple syrup, and vanilla. Process until smooth, creamy, and completely combined. Stop and scrape down the bowl several times as needed. Depending upon your food processor, this may take several minutes and several scrape downs.

Transfer the dough to a mixing bowl and fold in the chocolate chips Enjoy immediately or transfer to an airtight container and refrigerate until ready to serve. You can also bake the dough as cookies.

Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.

Scoop the dough. Small cookies work best. I used a small cookie scoop to make cookies that were each about 2 tablespoons of dough and 1 1/2 inches apart.

Arrange the cookies on the baking sheet and lightly press the tops. The cookies won’t spread during baking, so lightly press the tops to flatten them slightly.

Bake for 10 minutes. Then, let the cookies rest on the sheet for 5 minutes, before transferring them to a wire rack to cool completely. If you like your cookies extra doughy, you can remove them as early as 8 minutes.