Instructions

• Start by rinsing and draining your chickpeas if you're using canned. This step is crucial to remove any excess sodium and improve the flavor of your cookie dough.
• In a blender or food processor, combine the chickpeas, peanut flour, vanilla extract, light agave nectar, peanut butter, almond milk, and a pinch of salt. Blend until smooth and creamy, scraping down the sides as necessary.
• Once your mixture is smooth, transfer it to a mixing bowl and fold in the vegan mini chocolate chips. This will give you that delightful cookie dough texture with pockets of chocolate throughout.
• Taste the cookie dough and adjust the sweetness with more agave nectar if desired. You can also add a bit more almond milk if you prefer a creamier consistency.
• Scoop the cookie dough into bowls and drizzle with additional peanut butter. Sprinkle a pinch of cinnamon on top for a beautiful finish. Enjoy immediately or store for later!