Source: Chocolate Covered Katie
Ingredients
- 1 1/2 C chickpeas or white beans (1 can, drained* and rinsed well) 250 g after draining
- 1/8 tsp fine salt
- 1/8 tsp baking soda
- 2 tsp vanilla extract
- 1/4 C nut butter or similar
- Up to 1/4 C milk as needed
- 1/3 C chocolate chips
- 2/3 C brown sugar (or less)
- 2-3 Tbs quick oats or almond flour
Directions
Add all ingredients (except chocolate chips) into a food processor and process until very smooth. Transfer to bowl and stir in chocolate chips.
Notes
If you want to bake:
- Preheat oven to 350 F. Lightly grease a container (such as an 8- or 9-inch pan with removable base, or a 10” cast iron pan) and smooth in the entire recipe of dough. Bake for about 25 minutes. Remove and cool about 5 minutes before attempting to cut.
- In individual ramekins I greased 3” ramekins with a little butter and then scooped in around 1/3 C batter, then baked at 325 F for 25 mins in an air fryer. Served with crème anglaise and they were great.
- Supposedly you can bake these as individual cookies but I haven’t tried it yet.
