Step 1

Add chickpeas to a large food processor and process until they start to smooth out. You may need to use a rubber spatula to scrape down the sides.

Step 2

Add protein powder, almond butter, coconut sugar, vanilla, sea salt and process until a ball of dough forms.

Step 3

Use a rubber spatula to separate the cookie dough a bit, add chocolate chips and pulse 2-3 times or until chocolate chips get dispersed in the cookie dough.

Step 4

Remove cookie dough from the processor and enjoy!

Step 5

Store any leftover dough in a sealed container in the fridge for up to 3-4 days.