|Chickpeas, drained and rinsed*||1 can (260g)|
|Isopure Zero Carb, Creamy Vanilla||3 scoops (93g)|
|Coconut flour||¼ cup + 2 tbsp. (70g)|
|Vanilla extract||1 tsp|
|Creamy peanut butter||6 tbsp (96g)|
|Sugar free maple syrup (or other preferred liquid sweetener)||1 cup|
|Dark unsweetened chocolate chips||½ cup|
Add all ingredients except for chocolate chips to a food processor. Process until smooth.
Once completely combined. Add chocolate chips and pulse a few times until incorporated.
Place cookie dough in a sealed container and store in the refrigerator for up to a week.
*Weight is for chickpeas after they have been drained and rinsed. Can also use garbanzo beans which are the same as chickpeas.
**Any other nut butter can be substituted for peanut butter. Almond butter, cashew butter, sunflower seed butter, etc
Serving Size: 2 tbsp
Because culinary technique may vary, the nutritional information provided for this recipe is estimated and should not be construed as a guarantee.