Healthy Peanut Butter Skillet Cookie

INGREDIENTS

1 15 ounce can

low-sodium chickpeas, rinsed and drained (or 1 1/2 cups cooked chickpeas)

3/4

cup Bob’s Red Mill Gluten Free Rolled Oats (OK to substitute quick-cooking oats)

2/3

cup natural peanut butter (or substitute any other nut butter—you can use creamy or crunchy)

1/2 cup

pure maple syrup (OK to substitute honey or light agave nectar)

1 tbsp

pure vanilla extract

1/2 tsp

ground cinnamon

1 tsp

baking powder (I prefer aluminum free)

1/4 tsp

kosher salt

1/3 cup

milk (any kind you like—use almond milk or other nut milk to keep the recipe vegan)

1/3

cup semisweet chocolate chips, plus additional 2 tablespoons for sprinkling on top (use dairy free if needed)