Double chocolate chickpea cookies

Ingredients

1 can (15 oz) chickpeas, drained and rinsed

½ cup almond butter (or peanut butter)

¼ cup maple syrup or honey

2 teaspoons vanilla extract

¼ cup unsweetened cocoa powder

½ teaspoon baking soda

¼ teaspoon sea salt

½ cup dark chocolate chips (plus extra for topping)

A pinch of cinnamon

Instructions

1. Preheat oven to 175°C and line a baking tray with parchment paper.

2. In a food processor, blend chickpeas, almond butter, maple syrup, vanilla, cocoa powder, baking soda, and salt until smooth and creamy.

3. Fold in the chocolate chips using a spatula or spoon.

4. Scoop about 1.5 tablespoons of dough and roll into balls. Place on the tray and slightly flatten.

5. Add a few extra chocolate chips on top if desired.

6. Bake for 10–12 minutes until the edges are set. The cookies will be soft—let them cool on the tray for 10 minutes to firm up.