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Categories:Viewed: 26 - Published at: 7 years ago
Ingredients
- 1 1/4 cups chickpeas (garbanzo beans) canned, rinsed, drained and pat dry
- 1/2 tablespoon vanilla extract
- 23 cup peanut butter natural and creamy
- 4 tablespoons honey
- 1 1/4 teaspoons baking powder
- 18 teaspoon salt
- 23 cup chocolate chips (semi-sweet)
Method
- Preheat the oven to 350F (180C) 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 1 1/2 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.
