Almond Butter Chocolate Chip Chickpea Skillet Cookie (Gluten-Free)
 
Ingredients
  • 1 (14-ounce) can garbanzo beans drained and rinsed
  • ⅓ cup unsweetened creamy almond butter
  • 3 tablespoons coconut oil melted
  • ⅔ cup pure maple syrup
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon cider vinegar
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon sea salt
  • ¾ teaspoon ground cinnamon
  • ¾ cup dark chocolate chips
  • FOR SERVING:
  • non-dairy vanilla ice cream
  • ½ cup Saffron Road Sea Salt Crunchy Chickpeas
Instructions
  1. Preheat the oven to 350 degrees F and lightly oil two 5-inch (or one 9-inch) cast iron skillets.
  2. Add all ingredients except the chocolate chips to a blender or food processor. Blend until completely smooth (note: you may need to stop the blender a few times to scrape the sides and continue blending).
  3. Divide the mixture between the two skillets. Place skillets on a baking sheet and bake 25 to 35 minutes, until the sides are golden-brown and center has reached desired level of doneness.
  4. Allow skillets to cool enough to handle. Serve skillet cookies with ice cream and crunchy chickpeas
Recipe by Authentic World Cuisine | Saffron Road at https://saffronroad.com/almond-butter-chocolate-chip-chickpea-skillet-cookie-gluten-free/