flourless chocolate chip cookies

INGREDIENTS:
for the cookies:
1 tin/jar of cooked chick peas (approx. 230 g)
120 g tender oat flakes
3 tablespoons nut butter (cashew, almond or peanut butter)
60 ml maple syrup 
1 handful dark chocolate, finely chopped
(chocolate best sweetened with coconut blossom sugar)

optional:
1 pinch of sea salt
1 Msp. Bourbon Vanilla

besides:
ESGE Zauberstab (hand blender)

PREPARATION:

1. Preheat oven to 175 degrees convection.
2. Wash the chickpeas in a sieve and drain.
3. Puree the chick peas with nut butter, oat flakes and maple syrup in a tall container or in a bowl with the ESGE Zauberstab to make a sticky dough. 
4. Add some sea salt and vanilla to taste.
5. Fold dark chocolate flakes into the dough.
6. Form 12 biscuits with your hands on a baking tray lined with baking paper and place them on the tray in a slightly apart position.
7. Bake in a preheated oven for 15 minutes, remove from the oven and let cool. The biscuits are white at the beginning and become harder as they cool down. The biscuits taste best when slightly lukewarm.