Chickpea Cookie Dough

Transitioning from 80% raw food to Whole Food Plant Based diet (WFPB) ***Cooking without oil and adapting my recipes accordingly***

~1 ½ cups (250g) chickpeas, canned or cooked fresh (I got this amount of chickpeas from a 15oz or 440g can)

½ cup (125g) cashew butter, or nut/seed butter of choice

¾ cup (70g) oat flour, or rolled oats (note 1)

¼ cup (85g) maple syrup, (note 2 for alternatives)

1 teaspoon vanilla extract, or to taste

⅛ teaspoon salt, or to taste

½ cup (85g) mini dairy-free chocolate chips, or to taste

Directions at rainbownourishments.com

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