I use the word power because this cookie does not only taste surprisingly good, its packed with protein, fiber and essential fatty acids. Who says dessert can’t be good for you without sacrificing taste???
•1 ¼ cups chickpeas, I used dry ones but you can use the ones in the can as well, just rinse and dry them
•2 teaspoons vanilla extract (alcohol free)
•½ cup + 2 tablespoons (165 grams) natural peanut butter (no sugar or salt)
•¼ cup raw honey, melted into liquid (you can also use agave or maple syrup)
•1 teaspoon baking powder (aluminum free)
•a pinch of sea salt
•½ cup dark chocolate chips
Preheat your oven to 350°F.
Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth. Make sure to scrape the sides and the top to get the little chunks of chickpeas and process again until they’re combined.
Put in the chocolate chips and stir it if you can, or pulse it once or twice. The mixture will be very thick and sticky.
With wet hands, form into 1 ½ ″ balls. Place onto a piece of parchment paper. If you want them to look more like normal cookies, press down slightly on the balls. They don’t do much rising. Bake for about 10 minutes. Allow them to cool and they are ready to eat. These are soo yummy, people actually said “theres beans in this?”