Ingredients
3/4 cup chickpeas, drained but not rinsed (104g // use salt free chickpeas if using canned)
3 tbsp all natural peanut butter (45g)
3 tbsp coconut sugar (30g)
2 tbsp maple syrup (40g)
1/4 cup oat flour (30g)
1/2 tsp baking powder
1/4 tsp baking soda
1 tsp vanilla
1/8 tsp salt
1/4 cup chocolate chips (40g)
Instructions
Preheat oven to 350 F. Grease a 5.5 inch skillet.
Into a food processor add in the chickpeas, peanut butter, maple syrup, coconut sugar, oat flour, baking powder, baking soda, vanilla and salt. Blend until smooth. If the batter seems a little dry, add in 1 tbsp of aquafaba. Mix in the chocolate chips.
Transfer the dough into the greased skillet and top with more chocolate chips if desired. Bake for 20-22 minutes or until edges are golden brown.
Serve as is or with flakey sea salt, dairy free ice-cream or coconut whip cream!
