To a blender or food processor add: chickpeas, peanut butter, vanilla extract, cinnamon, and sea salt. Blend about 3-5 minutes, scraping down sides occasionally, until smooth & creamy. Fold in 1/2 cup no added sugar dark chocolate chocolate chips (or your favorite chocolate chips). Form into 24 cookie dough balls.
Store in an airtight container in the fridge for 5 days, or freeze for up to 3 months.
Nutrition information per serving:
Fat: 4.5 g
Trans fats: 0 g
Cholesterol: 0 mg
Carbohydrate: 15 g
Protein: 2 g
Sodium: 0 mg