Step 1

If your banana chips are ground into flour yet, then start by placing them into a spice grinder (or similar) and blend them into a fine flour. Set aside.

Step 2

Transfer the drained chickpeas, smooth peanut butter, maple syrup and vanilla extract into a food processor and process until smooth and creamy.

Step 3

To a large bowl, add the banana flour and stir in the coconut sugar and pinch of salt.

Step 4

Pour the wet chickpea mixture into the bowl and stir all ingredients together with a spatula until firm and well combined. Lastly stir in the chocolate chips.

Step 5

Divide the cookie dough between 2 serving jars and decorate with some banana chips and melted chocolate (optional).

Step 6

Enjoy right away or keep in the fridge in an airtight container for up to 3 days.