Maple Ginger Chocolate Chip Cookie Dippers

• Vegan
• Gluten free

• Produce

  • 2 cups Chickpeas

• Refrigerated

  • 1/2 cup Almond milk

• Condiments

  • 1/4 cup Maple syrup
  • 1/2 cup Peanut butter

• Baking & Spices

  • 1/2 cup Almond flour
  • 1 tsp Baking powder
  • 3/4 cup Chocolate chips, dairy-free
  • 1/4 cup Coconut sugar
  • 1/4 tsp Ginger spice
  • 1 tsp Vanilla extract, pure

Found on vanillacrunnch.com

Description

Ingredients

• 2 cups chickpeas, well-rinsed and patted dry with a paper towel
• ½ cup peanut butter
• ¼ cup maple syrup
• ¼ cup coconut sugar
• ½ cup almond flour (buckwheat or spelt flour work as well)
• 1 tsp baking powder
• ½ cup almond milk, room temperature
• 1 tsp pure vanilla extract
• ¼ tsp ginger spice
• ¾ cup dairy-free chocolate chips

Directions

• Preheat oven to 400F (200 degrees)
• In a blender, blitz the chickpeas until well combined
• Add the rest of the ingredients and mix again until you have a homogenous mass
• If you have a small blender, blend the liquid ingredients first and then add the rest
• Add the chocolate chips or broken chocolate bar pieces to the mixture and combine
• Spread the mixture in a rectangular baking tin and bake for about 20-25 minutes