1 can garbanzo beans, rinsed and drained
1/8 teaspoon sea salt
1/2 teaspoon baking soda
3 teaspoons vanilla extract
1/2 Tablespoon flax
1 Tablespoon water
1/4 cup almond butter
1/3 cup Sucanat (or brown sugar)
1/3 dark chocolate chips
Preheat oven to 350 degrees.
Pour all ingredients, except for chocolate chips, into a food processor or blender and blend until smooth and creamy.
Spoon cookie dough into a bowl and stir in chocolate chips.
Place teaspoon-sized balls of dough onto a greased cookie sheet. (The dough is very sticky, so they won’t be perfectly shaped.)
Bake in oven for 12-14 minutes, or until outsides start to brown.
Allow to cool and slightly harden for 15 minutes. Enjoy!