1 can) low sodium canned chickpeas, rinsed and drained (or 1 ½ cups cooked chickpeas)
¾ cup Bob's Red Mill Gluten Free Rolled Oats (OK to substitute quick cooking oats)
⅔ cup natural peanut butter (or substitute any other nut butter-you can use creamy or crunchy)
½ cup pure maple syrup (OK to substitute honey or light agave nectar)
1 tablespoon pure vanilla extract
½ teaspoon ground cinnamon
1 teaspoon baking powder (I prefer aluminum free)
¼ teaspoon kosher salt
⅓ cup milk (any kind you like-use almond milk or other nut milk to keep the recipe vegan)
⅓ cup semi sweet chocolate chips, plus additional 2 tablespoons for sprinkling on top (use dairy free if needed)
Well Plated
I'm Erin, and I'm fearlessly dedicated to making healthy food taste incredible.
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