It must seem like I’ve been eating a lot of cookies lately with all these cookie posts- but I’m just getting around to writing up all the dessert recipes I made this fall. I saw this recipe mentioned on Facebook and was eager to try it. I eat chick peas all the time- in salads, in pasta, in stirfries- and I now know they make a delicious dessert, too! I thought the cookies tasted great- peanut butter was the predominant flavor.
This recipe is from Texanarin Baking: http://www.texanerin.com/2012/04/grain-free-peanut-butter-chocolate-chip-cookie-dough-bites.html
1 and 1/4 cups of chickpeas, rinsed, drained, and patted dry.
2 teaspoons vanilla extract
1/2 cup and 2 tablespoons of natural peanut butter (the original website cautioned that the cookies would come out oily with regular peanut butter)
1/4 cup honey
1 teaspoon baking power
1/4 cup chocolate chips (dairy-free if vegan)
pinch of salt, optional
Preheat oven to 350. Combine all the ingredients in a food processer, except for the chocolate chip, and process until mixture is smooth. Scrape down the sides as needed- the mixture will be thick. Add in the chocolate chips and either stir them in or pulse a couple times. Wet your hands and form the mixture into cookies (can shape them more like balls or flatten them like cookies, as I did). Place cookies onto a parchment-lined baking tray and bake for about 10 minutes. They will be soft when you first take them out of the oven. Store cookies in an airtight container at room temperature or in the fridge.