cookie - Gooey Peanut Butter Chocolate Chip Chickpea Cookies

By ctozzi

Ingredients

• 1 - 15 oz can chickpeas (garbanzo beans) - should be 1 1/2 cups chickpeas.
• 1/2 cup natural peanut butter or any other nut butter
• 1/4 cup maple syrup (I used Grade B Pure Maple Syrup)
• 1 teaspoon baking powder
• 2 teaspoons vanilla
• a pinch of salt
• 1/2 cup chocolate chips

Details

Servings 1
Adapted from theluckypennyblog.com

Preparation

Step 1

Makes about 16 - 18

Pre-heat oven to 350. Line a baking sheet with a silicon baking mat or parchment paper.

Drain and rinse your chickpeas. At this point I like to squeeze each chickpea between my fingers to remove the clear "skin" that is on them. It is simple to do but adds an extra 5 to 10 minutes of time. It is completely optional, but I find that taking the skins off makes the batter smoother. This left me with 1 1/2 cups of chickpeas. This is the amount you need.

In a food processor or blender (I tried this in my mini food processor once and it was just too much for it to handle, so use a regular food processor or powerful blender) combine the chickpeas, peanut butter, maple syrup, baking powder, vanilla, and salt. Blend until smooth, scraping down the sides as needed.

Either pulse in your chocolate chips or fold them into the batter. Using slightly damp hands (this helps to keep the batter from sticking) roll batter into ping pong to golf ball sized balls. Try to keep the sizing consistent. Place on your baking sheet. You can squish them down a little bit if you want flatter cookies or keep them as balls. Bake for 10 minutes. They will get a little golden color, but you don't want to overbake them so you aren't looking for a deep golden color. You want them to be moist and gooey.