There’s nothing like a warm cookie fresh out of the oven! These cookies are by far a favorite at our house. They are so very moist, and the chocolate chips make them rich and decadent. Enjoy!
Ingredients
- 2 1/2 cups canned organic chickpeas (be sure you dry very well with a paper towel)
- 1 1/4 cup peanut butter
- 1/2 cup honey
- 2 teaspoon baking powder
- 3 teaspoons vanilla extract
- 1/4 teaspoon of sea salt (optional)
- 1 cup large dark chocolate chips (60-70% cocoa) I use Ghirardelli.
Directions
- Preheat your oven to 350°F. Place all the ingredients above (except for chocolate chips) in a food processor, or blender.
- Put in the chocolate chips and mix. The mixture will be thick and sticky. Picture below!
- With wet hands and a cookie scooper, form small balls. Place on parchment paper on a cookie sheet.
- Bake for 10 minutes MAX. The dough balls will be very soft when you take them out of the oven and not rise very high. This is normal.
- Store in an airtight container at room temperature for up to a week. I like eating them warm or at least room temp; they are nice and moist and chewy!
