High protein cookie dough that’s not only vegan but a snack you can eat by the spoonful🥄🍪

Ingredients
* 1 15-oz can chickpeas, drained (240 g)
* ½ cup almond flour (56g) (or almonds to be blended)
* 1/4 cup oats (blended to oat flour)
* 4 tablespoons almond butter
* 6 dates, pitted
* 1 teaspoon vanilla extract
* 1 teaspoon baking powder (optional)
* Vegan chocolate chips
* Pinch of salt (optional)
* Water as needed

Directions:
1. Blend oats and almonds into flour separately and set aside.
2. In a food processor or high speed blender, add the almond flour with the six dates and 1/4 cup of water to start.
3. Blend until the dates and almond flour have become a thick paste. Scrape size of blender and add small amount of water as needed.
4. Once the date paste is as smooth as can be, add the rest of the ingredients, including the oat flour, chickpeas, baking powder, vanilla extract.
5. Blend until smooth and fold in vegan chocolate chips.
6. Refrigerate for a few hours til texture is hardened like cookie dough(or freeze for 1 hour if you’re impatient like me)


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