Chocolate Chip Cookie Bites

Preheat oven to 350 F. Recipe makes 18-22 mini muffins so either grease or line your pan with paper liners.

In a food processor place washed and drained chickpeas, egg, vanilla extract, grape seed oil, brown sugar, baking powder, baking soda, and almond milk. Blend until smooth. Take 3 tablespoons of the mini chocolate chips and fold them into the batter.

Pour batter into the prepared mini muffin pan, filling each about 2/3 full. Bake for 10-15 minutes or until a toothpick inserted in the center of one comes out clean. Remove from oven and allow to cool a bit.

Meanwhile, put the remaining mini chocolate chips in a microwave safe bowl and microwave on high for a minute or until chocolate melts.

Once muffins cool a little, drizzle chocolate on the tops. To harden the chocolate in a pinch place in the freezer for about 5-10 minutes.