1 + 1/4 cup pitted medjool dates
1/2 cup water
1 15oz can of garbanzo beans
1/3 cup chocolate chips
3 Tablespoons almond butter
2 Tablespoons rolled oats (I used gluten free)
1 Tablespoon + 1 teaspoon pure vanilla extract
1/8 teaspoon sea salt
3/4 teaspoon baking powder
1/8 teaspoon baking soda
Remove pits from the dates and place in a bowl or jar with 1/2 cup of water. Cover the bowl or jar and let it sit in the refrigerator for at least 8 hours (or overnight).
Strain and rinse the chickpeas.
Combine the chickpeas, dates (including their soaking liquid), almond butter, oats, vanilla, salt, baking powder, and baking soda in a food processor, excluding the chocolate chips. Blend until smooth, scraping down the sides with a spatula as needed.
Remove dough from the for processor and gently mix in the chocolate chips.
Lightly coat a baking sheet with nonstick cooking spray, or line with parchment paper. Scoop the dough into 1 inch balls and place on the cookie sheet.
Bake for 20-25 minutes until cookies are firm in the center. Remove from oven and let cool.