Cookie Dough with Chickpeas and Chocolate Chips, vegan

Method

Drain and rinse the chickpeas (keep water). Add the chickpeas, peanut butter, vanilla powder, coconut palm syrup, chia seeds, salt and cinnamon to a food processor. Blend until smooth and creamy. Add the chickpea water (aquafaba) to reach desired texture. Add chickpea cookie dough mixture to a bowl and fold in the chocolate drops.? The cookie dough can be consumed without baking and will taste even better after it sets for a few hours in the refrigerator. Can be stored in an airtight container in the refrigerator for up to 4 days.