Ingredients
- 1/3 cup reduced-sodium chickpeas drained and rinsed
- 1 tablespoon peanut butter plus additional for drizzling
- 1 tablespoon agave
- 1/2 teaspoon raw vanilla extract
- 1/4 teaspoon cinnamon
- Pinch of salt
- 4 slices of your bread of choice (I used gluten-free)
- 2 teaspoons cacao nibs
Instructions
- In a small food processor (mine is 3 cups) combine the chickpeas, peanut butter, agave, vanilla, cinnamon, and salt until well combined. You will need to stop and scrape down the sides of the food processor quite regularly. Blend for a few minutes to get it nice and smooth.
- Toast the bread and divide the cookie dough on top (about 1 heaping tablespoon per toast), spreading it out thinly.
- Sprinkle the cacao nibs on top of each toast and drizzle with more peanut butter before serving.