Edible Plant-Protein Cookie Dough

2 (15 oz.) cans Fresh Thyme organic garbanzo beans 

1 cup protein oats 

½ cup Fresh Thyme fresh ground peanut butter 

¼ cup Fresh Thyme organic maple syrup 

2 Tbsp. whole chia seeds 

2 tsp. Fresh Thyme organic vanilla extract 

½ tsp. Fresh Thyme fine sea salt 

¼ cup mini semisweet chocolate chips 

¼ cup no artificial dyes rainbow sprinkles, plus more for garnish 

1. In a strainer placed over a medium bowl, drain garbanzo beans, reserving aquafaba (liquid from the garbanzo beans).
2. In a large food processor, add 2 cups drained garbanzo beans, ¼ cup of the reserved aquafaba, oats, peanut butter, maple syrup, chia seeds, vanilla, and salt. Cover and process until very smooth, scraping down the sides as needed. 
3. Transfer mixture to a large bowl. Fold in chocolate chips and ¼ cup sprinkles. Cover and refrigerate for 20 to 30 minutes or until chilled. Store remaining chickpeas and aquafaba in the refrigerator for another use.
4. Store cookie dough in an airtight container in the refrigerator up to 3 days or freeze up to 1 month. If frozen, thaw overnight in the refrigerator before serving.
5. To serve, use a small cookie scoop to divide cookie dough among 13 small dessert dishes. Garnish with additional sprinkles, if desired. 

Each serving contains: 240 calories, 10 g fat, 2.5 g saturated fat, 0 g trans fat, 0 mg cholesterol, 270 mg sodium, 29 g carbohydrates, 6 g fiber, 8 g sugar, 8 g protein. Daily values: 0% vitamin D, 4% calcium, 10% iron, 4% potassium.