Yields: 24 Servings Difficulty: Easy Prep Time: 10 Mins Cook Time: 15 Mins Total Time: 25 Mins
Not only are these cookies stuffed with flavour and protein, they are also vegan AND gluten free!
- Puree chickpeas, maple syrup and vanilla in a blender until smooth.
- Transfer mixture to a bowl and add almond butter and baking soda. Fold in with a spatula until incorporated.
- Add in chocolate chips and pecans, mix until combined.
- Scoop spoonfuls of dough onto parchment lined baking sheet. Bake at 350 degrees for 15 minutes. Cookies will firm as they cool, top with a sprinkle of coarse salt!