Preparation:

Step 1:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This step ensures your cookies don’t stick and cook evenly.

Step 2:

In a food processor or blender, combine the drained and rinsed chickpeas, peanut butter, maple syrup (or honey), vanilla extract, baking powder, and a pinch of salt. Blend until the mixture is smooth and creamy, with no visible chunks of chickpeas remaining.

Step 3:

Once the mixture is well-blended, transfer it to a mixing bowl. If you’re adding oats for extra texture, stir them in at this stage. Fold in the dark chocolate chips or any other mix-ins you prefer, such as chopped nuts or dried fruit.

Step 4:

Scoop out small portions of the dough (about 1 tablespoon each) and place them on the prepared baking sheet. You can use the back of a spoon or your fingers to flatten the dough slightly, shaping them into cookie rounds. The dough won’t spread much during baking, so shape them as desired.

Step 5:

Bake the cookies in the preheated oven for 12-15 minutes or until the edges start to turn golden brown. The cookies will be soft when they come out of the oven but will firm up as they cool. Let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.