It’s been a while blog world, I apologize for standing you up this past week. Instead of a pint of ice cream, how does deep dish chocolate chip cookies sound?
I added caramel. Because why not. I’m kind of obsessed with the three ingredient homemade vegan caramel recipe.
But wait! There’s more … well actually less, because you won’t be finding any butter, sugar, or flour in these bad boys. I have nothing against that holy trio but I didn’t feel like a sugar crash this week. Turns out some med combos work well and then there are those who don’t. Dear digestive system, we’ll get this thing figured out.
- 1 (15 oz) canned chickpeas, drained and rinsed well
- ½ cup + 2 Tablespoons almond butter
- ⅓ cup agave nectar
- 1 teaspoon baking powder
- ¼ cup caramel sauce
- ¼ cup Enjoy Life chocolate chips
- *caramel sauce
- 1 cup almond milk
- ½ cup brown sugar
- 1 Tablespoon agave nectar