Step 1

In a food processor, blend the chickpeas until smooth.

Step 2

Add oil, maple syrup, vanilla, and sea salt. Blend again for about one minute, until creamy.

Step 3

Add coconut flour, blend, scrape sides, and blend again.

Step 4

Fold in the mini chocolate chips and stir well with a small rubber spatula.

Step 5

Transfer the dough in a large serving bowl and chill for 2 hours in the refrigerator.

Step 6

Serve the bowl of cookie dough like you would do with hummus, with graham crackers for dipping, or simply spoon the cookie dough and serve with vanilla ice cream.***