Makes: 12-16 Cookies
What You’ll Need:
1 can chickpeas, drained and rinsed, any loose shells removed
1/2 cup organic nut butter
1 Tbsp. brown sugar
2 Tbsp. Stevia or 1 Tbsp honey
1 – 1.5 tsp. vanilla
1/4 cup Lilly’s vegan chocolate chips
1/4 cup walnuts, chopped: optional
How To Do It:
Gather all ingredients.
Preheat oven to 325 degrees.
Place parchment paper on a baking sheet.
Add chickpeas to a food processor and whirl for 30 second.
Add nut butter, sugar, stevia, and vanilla.
Whirl until smooth 2 minutes.
Fold in chocolate chips & nuts, if using.
Using a spoon drop one spoonful at a time onto parchment.
Press down to flatten a little.
Bake for 12-15 minutes.
Cool then serve. They will be a little soft when they come out of the oven.
PS: You can even eat this cookie dough raw!