1 can chickpeas (drained and rinsed well)
1/4 cup coconut sugar
1/8 cup cane sugar or stevia
1/4 cup almond or cashew butter (can sub for peanut butter but I find almond and cashew butters have a more neutral taste)
1 tsp baking soda
2-3 tsp vanilla
1/4 cup water
1/2 cup oat flour
Dandies mini marshmallows
Method: Blend all ingredients except for the flour, chocolate chips, and marshmallows until smooth. Stir in the flour until a dough forms. Add the chocolate chips and marshmallows to your liking and once again stir until evenly distributed. Drop by heaping spoonful onto a lined cookie sheet and bake at 375 for 10-12 mins, watching the marshmallows carefully to avoid burning. TIP: Keeping the marshmallows towards the centre of the cookie dough balls will help to avoid them spreading and burning on the pan. Enjoy, lovelies!
And if you recreate this recipe, be sure to let me know over on Instagram.
Love and light!