These cookies are perfect to have as a snack if combined with a banana and a glass of milk.
1 can cooked chickpeas (240 gram)
120 grams cashew butter
50 grams oat flakes
80 grams dates
1 teaspoon baking powder
1 teaspoon salt
1 tablespoon maple syrup
100 grams chocolate (dark, white or milk chocolate, depending on your taste)
Preheat the oven to 180°C circulating air.
Process the oats into flour in a food processor.
Add the chickpeas, cashew butter, vanilla sugar, salt, baking powder, dates, maple syrup and mix to form a firm, creamy dough.
Cut the chocolate into small cubes or sprinkles.
In a bowl, mix together the chickpea batter and the chocolate.
Take a baking sheet lined with baking paper and form small balls (about 3-4 cm in diameter) and flatten them out. Leave about 5-7 cm between the cookies.
Sprinkle the sea salt over the cookies and bake for 10-15 minutes.