O.M.G. CHICKPEA CHOCOLATE CHIP COOKIES

INGREDIENTS

1¼ cup canned chickpeas, well-rinsed and patted dry with a paper towel

2 tsp vanilla extract

½ cup plus 2 tbsp (165 grams) natural peanut butter*

¼ cup (80 grams) honey

1 tsp baking powder

⅛ tsp of salt

½ cup (90 grams) semisweet or bittersweet chocolate chips

DIRECTIONS

1. Preheat your oven to 350°F.
2. Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth, scraping the sides and the top to get the little chunks of chickpeas and process again until they're combined.
3. Remove mixture to a bowl, and add chocolate chips. Mix.
4. With wet hands, form into 1½” balls.
5. Place on a parchment paper lined cookie sheet. If you prefer flatter cookies, press down slightly on the balls. They don't do much rising or spreading.
6. Bake for 10-12 minutes or until slightly golden brown.

*If the peanut butter separates and the oil floats to the top, stir it before using.

Makes 24 small cookies

Nutrition Analysis is based on one 28g cookie

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