400g tin chickpeas, drained & rinsed
1⁄2 cup peanut butter
1⁄2 cup rice malt syrup
1 tsp vanilla extract
2 tbs coconut oil, melted
1⁄2 cup almond meal
1⁄2 cup dark chocolate chips
Preheat oven to 180C. Line and lightly grease a baking sheet with baking paper.
Place chickpeas between 2 sheets of paper towel and rub chickpeas to remove any excess liquid.
Place all ingredients except almond meal and choc chips into a food processor. Pulse on high for 1 minute, until all the ingredients are blended together into a dough. Remove from blender and place into a bowl, fold through almond meal and choc chips.
Scoop out spoonfuls of mixture, roll into balls and place onto baking tray. Flatten the balls out with the back of a spoon to form a cookie shape.
Bake for 10-12 minutes or until golden. Remove from oven and cool on rack. Keep in an airtight container for up to 5 days.