Egg-free & grain free peanut butter choc chip cookies

1. Puree chickpeas, salt, bicarb, vanilla essence and peanut butter together in a food processor or with an immersion blender. Blend thoroughly until well combined and all of the chickpeas have been pureed.
Add the milk, a tablespoon at a time to achieve best biscuit dough consistency.
Add the Nativia one teaspoon at a time until you reach desired sweetness.
Transfer to a bowl and mix in (by hand) chocolate chips/chopped chocolate.
Place teaspoonfuls onto a greased baking tray and bake for 10-15mins at 160-180°C.