(Makes 12 cookies)
1 ½ cups cooked chickpeas or 1 (15-oz) can
1 ½ cups dates (soaked in warm water for 10 minutes)
2 cups crushed “reduced/low fat” potato chips
1 cup almond flour (or oat flour)
¼ cup coconut oil (or 1 avocado*)
2 tsp vanilla extract
1 T apple cider vinegar
1 tsp baking soda
½ tsp salt
Line a baking sheet with parchment paper or brush a small amount of oil onto the sheet. Using a food process or blender, blend all of the ingredients together except the flour and potato chips. Once the ingredients are well incorporated (no chunks of chickpeas or dates are visible), blend in the flour. Remove the dough from the food processor or blender and divide the dough into 12 balls/blobs… the dough will be fairly soft and somewhat sticky.
Fold in some of the crushed potato chips into each ball and press the dough ball onto the cookie sheet.
Bake for approximately 25 minutes at 350 degrees. The cookies are done when they reach 200 degrees (using a cooking thermometer) and/or they have turned golden-brown, and the middle of the cookies are only slightly soft (as they cool they will firm up a bit).
*Note: This is a good “no-oil” alternative. However, it will turn your cookies slightly green