Peanut Butter, Chocolate Chip and Chickpea Cookies
- 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)
Adapted from recipeland.com
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.