- Base: 50 g oats, 130 ml soy milk, 1 tsp vanilla extract ️Cookie dough: 1 can chickpeas (265g drained weight), 1 tbsp peanut butter, 3-4 tsp vanilla extract, 1 tsp agavesyrup and 2 handfuls vegan chocolate chips
- Mix together oats, milk and vanilla extract in a jar. Leave to soak in the fridge overnight.
- Drain, rinse and pat chickpeas dry. Add all cookie dough ingredients in a food processor and blend until you get a soft but firm dough. If too dry add a splash of soymilk or water. Transfer to a bowl, add chocolate chips and combine well.
- Serve overnight oats with 1/4 or more part of the cookie dough. Form rest of the cookie dough into balls or just eat with a spoon (as a snack).