Chickpea Chocolate Chip Cookies
I'm surprised by how good these are. You will need to flatten them with a spatula because the thick batter does not self-flatten in the oven. Essentially, the shape they're in when you put them in the oven is just about how they're likely to come out. Other than that tiny tweak, these babies are delicious!
- 1 can (1 1/2 cups) Chick Peas, drained
- 1/2 cup Cashew butter (or Almond butter. Peanut butter also works but definitely adds a peanut-ey taste).
- 1/2 cup Light Brown Sugar
- 2 teaspoon vanilla
- 1/8 tsp Salt
- 1/8 tsp Baking Powder
- 1/2 cup Chocolate Chips
Adapted from createliveblog.com
Preheat oven to 350.
Combine all cookie dough ingredients -- EXCEPT for chocolate chips -- in a bowl and mix well. I used a magic bullet but wouldn’t be surprised if a high powered blender is also effective. I’ve also tried using a hand-held blender and have to say that’s probably my favorite method.
Once no whole chick peas remain, add chocolate chips and stir.
Scoop 1 inch thick balls onto a sprayed or greased cookie sheet. Before placing in the oven, use the back of a spoon or spatula to flatten the cookies because they will not flatten on their own.
Bake for 15-20 minutes, or until chocolate chips are melting.
Remove from oven and let cool.