1 tin of chickpeas (400g, approx 240g drained)
1/4 cup coconut sugar
1/2 cup crunchy peanut butter
1 tsp baking powder
1/3 cup dark chocolate chips
Preheat over to 175°C. Drain and rinse and the chickpeas.
Add the chickpeas, coconut sugar, baking powder and peanut butter to a high-speed blender or food processor.
Pulse until thoroughly combined and smooth like cookie dough - the mixture is very thick so you will need to stop blending and scrape down the sides a few times!
Add in the chocolate chips and fold in by hand.
One teaspoon at a time, roll the cookie dough into balls and flatten out onto a baking tray lined with parchment paper. It will be sticky but be patient and mound them into cookies.
Bake in the oven for 15-20 minutes or so until cracked and golden.
Calories per serve: 128