First preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and line a baking sheet with parchment paper.

Then drain a can of chickpeas using a strainer. Rinse the chickpeas under running water until the froth disappears and the water runs clear. Place the chickpeas in the food processor and add 1/2 cup natural peanut butter. Blend the chickpeas and peanut butter in a food processor until a smooth

paste forms.

Once smooth, transfer the mixture to a bowl and add xylitol, prepared coffee, cinnamon, baking soda, and baking powder. Mix it all together to get a sticky dough. Then gradually fold in ground almonds until the cookie dough becomes less sticky. Gently incorporate 1/2 cup sugar-free chocolate chips into the dough.

Shape the dough into small balls, flatten them slightly, and place them on the prepared baking sheet. Bake for 20–30 minutes, then remove from the oven and allow them to cool completely. Delicious!