Clean Eating Nut Butter Skillet Cookie

Ingredients:

1 (15 ounce can) low sodium canned chickpeas, rinsed and drained
3/4 cup Rolled Oats (gluten free)
2/3 cup almond butter
1/2 cup pure maple syrup or agave nectar
1 tablespoon vanilla extract
1/2 teaspoon ground cinnamon
1 tsp baking powder
1/2 tsp sea salt
1/2 cup almond milk
1/2 cup dark chocolate chips (or semi sweet if you prefer)


Procedure:

Make sure over is preheated at 350 F.
Get your ovenproof skillet and grease it properly.
In a food processor, add in the chickpeas, oats, almond butter, maple syrup, vanilla, cinnamon, baking powder, milk and salt.
Mix it well until the texture is smooth. Make sure you scrape the sides.
Blend again for a few minutes till you get the desired consistency.
It will be very gooey! Add in your chocolate chips.
Place the batter into the skillet and sprinkle more choco chips (fun part!)
Bake it for 25-30 minutes or test it with a toothpick. The toothpick should come out clean or with very few crumbs on it.
Make sure to not overbake it!
Slice and enjoy. Yum!


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