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# Chickpea Peanut Butter Cookies

1. Preheat the oven to 350°F (175°C).
2. In a food processor, blend (1 can / 15 oz)[canned chickpeas], drained and patted dry in a towel, until smooth.
3. Add (195g)[smooth peanut butter], (113g)[maple syrup] (or agave), (25g)[oat flour] (or almond, all-purpose, or spelt flour), (10g)[vanilla extract], and (4g)[baking powder] to the food processor and blend until well combined.
4. Stir in (85g)[dark chocolate chips] and (1g)[salt].
5. Drop spoonfuls of the dough onto a baking sheet lined with parchment paper.
6. Bake for 10-12 minutes or until the edges are golden.
7. Allow the cookies to cool before serving.

Note 1: You can also use sunflower seed butter for a nut-free option or almond butter.
Note 2: Any liquid sweetener works, including coconut nectar or agave syrup.
Note 3: You can replace the oat flour with almond flour, but the cookie will be fragile with that option. All-purpose flour or spelt flour works, but the cookies are less moist and fudgy.
Note 4: You can use sugar-free vegan chocolate chips or replace the chips with chopped walnuts.
Storage: Store in the fridge or in the pantry for up to 4 days. Otherwise, freeze in a box and defrost on a plate at room temperature for 3 hours before eating.

These soft, pillowy vegan peanut butter cookies are a simple recipe made of chickpeas and without wheat flour!