Peanut Butter Chocolate Chip Dough Cookies

By Violet_61

Gluten Free. Tastes like chocolate chip cookies fresh out of the oven--gooey and moist!

Ingredients

• 1 1/4 cups chickpeas/garbanzo beans (15.5 oz. can), well-drained
• and patted dry with a paper towel
• 2 tsp vanilla
• 1/2 cup plus 2 tbsp natural peanut
• butter*
• 1/4 cup honey
• 1 tsp baking powder+
• 1/2 cup semi sweet chocolate chips or bittersweet chocolate chips
• pinch of salt if peanut butter
• is unsalted*
• +If you need grain-free baking powder, you can use 1 part cream of tartar plus 1 part baking soda plus 2 parts arrowroot.

Details

Servings 20
Preparation time 30mins
Cooking time 30mins

Preparation

Step 1

Preheat oven to 350 degrees.

Place garbanzo beans in a food processor with blade attachment and pulse until broken up into fine pieces. Add rest of ingredients, except chocolate chips. Process until very smooth. Make sure to scrape sides and the top to ensure all of the little chunks of chickpeas have been processed. Pulse again until they are all combined.

Add chocolate chips to mixture and pulse a few times or you can stir them in. Mixture will be very thick and sticky.

With wet hands, form into 1 1/2" balls or if you prefer use a medium size scoop. Place on a parchment paper lined cookie sheet. Press down slightly with the palm of your hand to flatten just a bit as they don't rise during baking.

Bake for 10 minutes. Makes about 20 cookies.


*Optional: replace peanut butter with half peanut butter and almond butter