Blend chickpeas, milk, peanut butter and dates until thick and creamy.
Stir through flour add as you need.
The texture won't be the same as normal cookie dough, it will stick, so it's best to roll with wet hands.
Cook at 180C for 10-15 mins.

1 tin of chickpeas drained and washed
2 tbsp of peanut butter
140g dates
1 tsp of baking powder
2 tsp of vanilla extract
1/4 cup of plant milk
1cup of wholemeal flour
1/2 cup cacao nibs