1 (14-ounce) can garbanzo beans drained and rinsed
⅓ cup unsweetened creamy almond butter
3 tablespoons coconut oil melted
⅔ cup pure maple syrup
2 teaspoons pure vanilla extract
1 teaspoon cider vinegar
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon sea salt
¾ teaspoon ground cinnamon
¾ cup dark chocolate chips
non-dairy vanilla ice cream
½ cup Saffron Road Sea Salt Crunchy Chickpeas
Preheat the oven to 350 degrees F and lightly oil two 5-inch (or one 9-inch) cast iron skillets.
Add all ingredients except the chocolate chips to a blender or food processor. Blend until completely smooth (note: you may need to stop the blender a few times to scrape the sides and continue blending).
Divide the mixture between the two skillets. Place skillets on a baking sheet and bake 25 to 35 minutes, until the sides are golden-brown and center has reached desired level of doneness.
Allow skillets to cool enough to handle. Serve skillet cookies with ice cream and crunchy chickpeas