My friend Annette shared these on her Facebook page and I made them right away. Success!
Preheat oven to 350 degrees.
Ingredients:
- 1 1/4 cups canned chickpeas, well-rinsed and patted dry with a paper towel - I put mine in a strainer to rinse/dry
- 2 teaspoons vanilla
- 1/2 cup + 2 tablespoons (165 grams) natural-style peanut butter (mass market peanut butter like Skippy's will make them come out oily)
- 1/4 cup (80 grams) honey (or agave?)
- 1 teaspoon baking powder
- a pinch of salt if your peanut butter is salt free
- 1/2 cup chocolate chips (sometimes I use mini chocolate chips, but the big ones worked best here)
The chickpeas serve as "flour" and have a very subtle flavor so they work well with combined with other ingredients, even in a sweet recipe. Combine all ingredients except for the chocolate chips in a food processor and process until very smooth. Scrape as needed to include any little chunks of chickpeas and process till combined.
Pulse or mix in the chocolate chips (but don't chop them). The mixture will be very thick and sticky.
Wet hands and form into cookie-sized balls. Place onto a parchment paper-covered cookie sheet. Press down slightly on the balls; they don’t do much rising. Bake for about 12 minutes.
Yield: 12 - 15 cookies
