Ingredients:

1 can or 1 ¼ cups of chickpeas, drained
1/2 cup almond or cashew butter [I used almond]
1/2 cup coconut sugar
1 tbsp vanilla extract
Pinch of fine sea salt
1/2 cup cacao nibs (you can also use dark chocolate chips or unsweetened carob chips)

Method:

Preheat oven to 180C. Line two cookie sheets with baking paper.

Add all ingredients except chocolate chips into a blender or food processor and purée until smooth. Make sure you scrape down the sides to blend all chickpeas. Remove blade and stir in the chips.

Using a soup spoon scoop out dough and place on cookie sheets. If dough is thick enough, you can use your moistened hands to roll them into balls.  Then flatten the cookies with a fork.

Bake 15-20 minutes, until bottoms are light golden brown. Allow to cool completely before removing from the sheets.  The original recipe yield is 16-18 cookies, but I got two dozen.

May be frozen.