Ingredients:
- 1 can chickpeas (drained & rinsed)
- ½ cup nut butter choice
- 1/3 cup maple syrup (or sugar substitute like Sukrin syrup, Sukrin Gold or Xylitol if seeking less sugar)
- ¼ cup semi sweet (or dark or vegan) mini chocolate chips
- 2 tsp vanilla extract
- ½ tsp baking powder
- ½ tsp baking soda
- Sprinkle of kosher sea salt
Combine all the wet ingredients in a blender (or food processor or hand mixer) first and blend well. I find it easier to work with a hand mixer vs the blender. if the mix gets too thick, you can always add a little apple sauce. Then add the baking powder & soda and blend a bit more. Fold in the chocolate chips, if adding, and gently mix. Scoop onto cookie sheet or into mini muffin paper cups and bake at 350 for 18-22 minutes.
Enjoy!
