Preheat oven to 175 degrees, line baking sheet with parchment paper or a permanent baking mat.
FOR THE DOUGH Place chickpeas, oatmeal flour, sugar, oil, apple cider vinegar, baking soda, bourbon vanilla and sea salt in a blender and blend until a fine dough forms. The dough should be softer than a normal cookie dough but still malleable. See video. If too soft, add more flour, if too firm add a sip of vegetable milk.
265 g Chickpeas drained, 90 g Oatmeal flour, 100 g Raw cane sugar, 45 ml Frying and baking oil, 1 tbspn Apple cider vinegar, ½ tbspn Baking soda, ¼ tbspn Bourbon vanilla or ½ tsp vanilla extract, A pinch of sea salt
Using your hands and a spoon, separate 14 even portions. Place on baking sheet, flatten and shape into cookies and place Chocolate Chips. Keep hands moist, this makes the work easier.
90 g Chocolate Chips
Put in the oven and bake for 20 minutes.
Remove from the oven and allow to cool completely. enjoy! Up to 5 days in shelf life. Uncovered at room temperature they become drier, in a box airtight they remain softer.