1½ c. (15 oz. can) Chickpeas, drained, rinsed and patted dry with paper towels
½ c., plus 2 T. All-Natural Peanut Butter (no oil, salt, sugar, etc)
¼ c., plus 2 T. Honey
1 t. Baking Powder (I use aluminum-free)
⅛ t. Salt (I use Pink Himalayan Sea Salt)
1 T. Pure Vanilla Extract
⅓ c. Chocolate Chips
Instructions
Preheat oven to 350 degrees. Line one large cookie sheet with parchment paper.
In a food processor, blend together all the ingredients, except for the chocolate chips, until very smooth. Scrape the sides and top to get the small pieces of chickpeas and process again until smooth. Scrape into a medium size bowl and stir in the chocolate chips. The mixture will be very thick and sticky. Drop by large spoonfuls onto the baking sheet. Bake for 12 minutes and let cool completely on a wire rack.
Notes
Makes 14, 1½" cookies.
Note: They are best to eat on the first day and are the most like a traditional cookie. The next day they are still yummy but the texture changes just a bit and they seem more like cookie dough.
Recipe by DessertedPlanet.com at https://dessertedplanet.com/grain-free-peanut-butter-chocolate-chip-cookies/