1½ cups cooked chickpeas, or 1 (15 oz.) can, drained and rinsed
½ cup gluten-free oat flour (or Bob's GF flour blend)
¾ cup coconut sugar
3 tablespoons melted coconut oil
1 egg
1 tablespoon vanilla extract
1 TBL ground flaxseed
½ teaspoon salt
½ teaspoon baking soda
1 teaspoon raw apple cider vinegar
¾ cup dark chocolate chips or cacao nibs (I like Enjoy Life mini chips bc they are dairy free)

Preheat the oven to 350 and line a baking sheet with parchment paper.
Process the chickpeas, coconut oil, egg and vanilla in a large processor until smooth.
Add in the coconut sugar, flax, flour, salt, baking soda and vinegar and blend until until a smooth batter is formed.
Add in the dark chocolate chips and pulse briefly until incorporated.
Drop the dough by heaping tablespoons onto a lined baking sheet and use wet fingers to gently flatten each scoop
Bake about 15 minutes. Cool completely before serving.