A goodie and an oldie. Very fast! Chickpea flavor is discernable but can be moderately masked with the correct ingredients: brown sugar -> for flavor close to real cookie dough. I typically use ~ or <1/3 C. Too sweet otherwise.
Process very well so it's smooth. I don't have alt nut butters atm, so I used 1T pb, 1T apple sauce (not nec if na), and 2T butter. Like this, the pb doesn't make it into pb cookie dough. (Historically, 1/4 C almond butter worked great.)
