Drain and rinse the chickpeas (keep water). Add the chickpeas, peanut butter, vanilla powder, coconut palm syrup, chia seeds, salt and cinnamon to a food processor. Blend until smooth and creamy. Add the chickpea water (aquafaba) to reach desired texture. Add chickpea cookie dough mixture to a bowl and fold in the chocolate drops.? The cookie dough can be consumed without baking and will taste even better after it sets for a few hours in the refrigerator. Can be stored in an airtight container in the refrigerator for up to 4 days.
For 4 servings