Chickpea Cookie Skillet

 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!