5 ingredients · 15 minutes · 4 servings
328 grams Chickpeas (cooked)
128 grams Sunflower Seed Butter
80 grams Maple Syrup
5 milliliters Vanilla Extract
120 grams Dark Chocolate Chips
1. Place chickpeas, sunflower seed butter, maple syrup, and vanilla extract in a food
processor. Process until smooth.
2. Transfer cookie dough to a bowl and stir in chocolate chips. Divide into bowls, or roll into
No Sunflower Seed Butter
Use peanut butter, almond butter or cashew butter.
Store in an air-tight container up to 4 days in the fridge.