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These little cookies are delicious! They are flourless and dairy free and very easy to make. We will be making them with chickpeas and tahini. You will never know that is what we used! The recipe is 👇 VEA ESTE VIDEO EN ESPAÑOL - SUBSCRIBE HERE! - Share, like and comment. Follow me : Twitter : Facebook : Instagram : Recipe - Makes about 36 cookies 1 2/3 cups cooked chickpeas (you can used canned - drain and rinse them) 1/2 cup tahini 1/3 cup maple syrup 1 teaspoon vanilla extract 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1 cup chocolate chips (use vegan to keep cookies vegan) Preheat the oven to 350F (176C). Place the chickpeas and tahini in a food processor and process until smooth. Add the maple syrup and vanilla. Process. Add the baking soda, baking powder and salt and process for a minute or two to mix. Transfer the dough to a bowl and fold in the chocolate chips. Spoon the cookies onto a cookie sheet. These do not spread much so you don;t have to separate them too much. Bake for 10 to 12 minutes, until the edges start to brown. The cookies will be very soft when you take them out of the oven. Allow them to cool down a bit on the sheet and transfer them to a cooling rack. Keep the cookies in an airtight container. I keep mine in the fridge for about 7 days. Enjoy! Music courtesy of Artlist - Phil David - Sauce Castillo
