1 container of chickpeas (canned-BPA free) or if using fresh you will need to either soak in water overnight or boil hard for about 30-45 minutes.
1 tsp pure vanilla extract
¼ cup pure maple syrup (sorry guys, no aunt jemima-it’s full of additives and sugar)
1 tsp baking powder
Small handful of mini chocolate chips (I use dairy free organic Publix brand or Enjoy Life brand).
1 tbsp hemp seeds, chia seeds, or ground flax (optional)
Mix chickpeas, vanilla extract, and maple syrup in blender until smooth and creamy. Be patient, it doesn’t take long but you must blend a few times to get it creamy. You may have to open and scrape down the sides between blending.
Once blended fold in baking powder, chocolate chips, and hemp/chia/or flax if adding in. Place a spoonful of dough on cookie sheet. Place in oven on 350 for 12-15 minutes. Let cool and enjoy.