Begin by rinsing the chickpeas under cold water to remove any excess sodium and canning liquid. This will help in achieving a smoother texture in your cookie dough.
In a food processor, combine the rinsed chickpeas, maple syrup, peanut butter, vanilla extract, almond milk, and sea salt. Blend until the mixture is smooth and creamy. You may need to stop occasionally to scrape down the sides.
Give the dough a taste! If you prefer it sweeter, feel free to add a little more maple syrup. Blend again until combined.
Once your dough is smooth, transfer it to a mixing bowl and fold in the mini chocolate chips with a spatula.
Your Vegan Chickpea Cookie Dough is ready to enjoy! You can eat it straight away, or refrigerate it for a firmer texture.
