High Protein Vegan Cookie Dough (No-Bake)

To a high-speed blender, add chickpeas, vanilla protein, peanut butter, maple syrup, soy milk, vanilla extract, and sea salt. Blend until really smooth, 2-3 minutes. Remove from the processor and add to a sealable container. The mixture might be warm from blending, so if adding in chocolate chips, allow the cookie dough to cool first to prevent melting. Divide into 6 servings and keep in the fridge until ready to eat!