Drain and rinse chickpeas. Place on a paper towel and dry off. If some of the skins start to come off, peel off and discard them. This will help the cookie dough have a better texture.
Add oats to a food processor and blend until a fine texture. Alternately, you could use oat flour, which has already been ground for you.
Add chickpeas, nut butter, honey, vanilla, chia seeds, protein powder and cinnamon to the food processor with the oats. Blend until smooth and creamy.
Add chocolate chips and pulse a few times, just until incorporated.
Roll into 1″ balls. Can be served immediately, or stored in a zippered storage bag in the refrigerator for 4 to 5 days.For longer storage, place in the freezer. Thaw at room temp for 15 minutes before eating.
Oat flour can be subbed for the ground oatmeal. I always have old-fashioned oats in my cupboard though, and since the food processor is already out for this recipe, it's just as easy to grind my own!
Because this recipe uses ground oats or oat flour, it is safe to eat raw. Oatmeal/oat flour has been heat-treated prior to packaging, making it ready-to-eat. For this reason, do not sub regular all-purpose flour in this recipe.
Nutritional information is provided as a courtesy only and should be viewed as an estimate. Ingredients can vary and The House on Silverado makes no guarantees to the accuracy of this information.