1 15oz can chickpeas, rinsed and drained

½ cup crunchy all-natural drippy peanut butter, or any other nut butter

1 scoop protein powder of choice

¼ cup maple syrup or honey

1 Tbsp chia seeds mixed with 2 Tbsp water

2 tsp vanilla

1 Tbsp cinnamon

½ tsp baking soda

½ tsp baking powder

½ tsp salt

½ cup dark chocolate chips

Instructions

Preheat oven to 350 degrees.

Add chickpeas and nut butter to food processor and blend on high for 1 minute.

Mix chia seeds with water and let rest until thickened.

Add protein powder, maple syrup and vanilla and continue to blend for 2-3 minutes, scraping down the sides every minute.

Add chia gel, cinnamon, baking soda, baking powder and salt, then blend for 30 seconds.

Test the temperature of the batter and if necessary, let cool before adding the chocolate chips. (When blending, the mixture can get warm and cause the chocolate to melt.)

Once cooled, stir in the chocolate chips. Dough will be sticky and thick! Add a splash of nut milk if it seems too thick.

Drop cookie dough onto a baking sheet and flatten slightly as they will not spread much while baking.

Bake for 12-14 minutes until the cookies have browned on the edges. Don’t overcook!

Recipe courtesy of Lauren Helton, RN, Health Coach. Radiantly Healthy MD,, 417 Fifth Ave, Ste 101 A, Indialantic. 321-254-6803. rh-md.com.