1 to 3tablespoonsplant-based milkif needed for texture
Instructions
Drain and rinse chickpeas.
Add chickpeas, peanut butter, vanilla extract, coconut sugar, coconut flour, baking powder, and cinnamon to a food processor. Blend until smooth and creamy.
Add plant-based milk 1 tablespoon at a time if dough is crumbly and dry.
Add chickpea cookie dough to a mixing bowl and gently fold in sprinkles and chocolate chips. Serve immediately.
Video
Notes
Leftovers can be stored in an airtight container in refrigerator up to 3 days.