Remember those delicious peanut butter cookies from your childhood?
Here they are, in a simple plant based form. In this case, this means animal/dairy/egg/flour & gluten/oil/processed sugar free cookies. I know...it doesn't seem possible. 
Adding to the wonder - these babies are incredibly quick to make - dare I claim that they can be made and in the oven within 5 minutes?
Simply add the ingredients to the food processor, push the button, shape into balls, lightly flatten and bake. Viola!
If that wasn't enough incentive, you might just have all of the ingredients in your pantry already...so really, there's no excuse to not try these out! What are you waiting for?
Go forth and bake!
1 can chickpeas - also known as garbanzo beans (drained)
1/3-1/2 cup 100% maple syrup
1 1/2 cups natural peanut butter (the kind without added oils or sugars)
1 tsp. vanilla
1/2 tsp. salt (optional)
Place all ingredients into a food processor and mix until smooth.
Roll into balls and place on silpat or parchment paper lined baking sheet.
Use the tines of a fork to add the classic criss cross pattern and slightly flatten cookies (there's no leavening, so they won't rise - don't depress too much).
Bake in preheated oven at 350* for 12-15 minutes, or until slightly browned on edges.
Remove to a cooking rack.
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