Ingredients:

One 15-ounce can chickpeas, drained, rinsed, and pat dry

⅓ cup oat flour

¼ cup peanut butter

3 tablespoons 100% maple syrup, plus more as desired

1 teaspoon vanilla extract

¼ teaspoon salt

¼ teaspoon ground cinnamon

⅓ cup chocolate chips (dairy-free or gluten-free)

Directions:

Peel the chickpeas by rubbing them between your fingers. Discard shells. Place the chickpeas, oat flour, peanut butter, maple syrup, vanilla, salt, and cinnamon in the base of a food processor.

Process until a dough forms. Taste, add in more maple syrup as desired.

Fold in the chocolate chips, then pulse until just combined and the chips are incorporated.

Roll into balls and place on a parchment paper-lined rimmed baking sheet. Store in the fridge to harden for at least 15 minutes. Transfer to an airtight container and keep in the fridge for up to 1 week. 

Recipe credit: modified from “Fiber Fueled” by Dr. Will Bulsiewicz