THE HANGRY CHICKPEA
CAN OF CHICKPEAS
Combine wet ingredients, minus chickpea juice in a large mixing bowl. Beat with hand mixer until well combined, then cream for an extra 2-3 minutes.
Add chickpea juice (aka aquafaba) and beat until well combined. In a separate bowl, combine dry ingredients, and add to wet in 3-4 parts.
Bake at 350 F for 10-12 minutes, or until edges are just starting to brown. Let cool.
For the ganache - combine chocolate chips and peanut butter in a heatproof mixing bowl, and warm in microwave in 30 second increments. Then add some coconut cream to thin out...
Dip cookies in smooth ganache, and let cool.