Chickpea Cookie Dough

Pretty easy and tasty! The most time-consuming part was removing all the chickpea skins (not in the recipe but nice for a smoother texture). This makes a very soft cookie dough. I put it in the fridge to firm up a little, then scooped spoonfuls onto a baking sheet and froze them to get more convenient portions. Used almond butter this time, peanut butter would also be good. Honestly, freezing the chocolate chips isn't my favorite either. Might be nice to just do an "oatmeal craisin" version with a touch of cinnamon and some chopped dried fruit, omitting the chocolate chips.