Peanut Butter, Chocolate Chip and Chickpea Cookies

By johandi

Ingredients

• 1 1/4 cups chickpeas (garbanzo beans)
• canned, rinsed, drained and pat dry
• 1/2 tablespoon vanilla extract
• 2/3 cup peanut butter
• natural and creamy
• 4 tablespoons honey
• 1 1/4 teaspoons baking powder
• 1/8 teaspoon salt
• 2/3 cup chocolate chips (semi-sweet)

Details

Adapted from recipeland.com

Preparation

Step 1

Preheat the oven to 350℉ (180℃) F.
In a food processer, add all the ingredients except the chocolate chips, and process until the mixture is very smooth.
Transfer the chickpea mixture into a bowl.
Stir in the chocolate chips until evenly distributed.

You may find the batter is very sticky.

Wet your hands, form the batter into about 1½ inch balls.

Place the balls onto a baking sheet lined with parchment paper or coated with cooking spray, about 2-inch apart.

Flatten the balls with your finger or the back of a fork.
Bake for 8 to 12 minutes until the cookies are set.

Let cool on the sheet on a wire rack for a few minutes.
Remove from sheet, transfer to the wire rack and let cool completely or serve warm.

Makes about 1 dozen.