ChickPeanut Butter Chocolate Chip Cookies

First we told you to put lentils in your brownies and now we're telling you to put chickpeas in your cookies. And before you write us off as health nuts just out to ruin your baked goods, hear us out! We know that if you're going to eat a brownie or a cookie, you might as well eat a really good one. But you don't have to choose between healthy and amazing with these little gems. These cookies truly are amazing- in flavor, in texture, and in health. 

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These cookies are gluten-free, could be made vegan if you opt to substitute agave for the honey, and are full of protein from the peanut butter and chickpeas.

To make these cookies you will need:
1 1/4 cups prepared chickpeas
1 1/2 teaspoons vanilla extract
1/2 cup + 2 tablespoons "grind-your-own" or natural peanut butter (substitute almond butter if you like)
1/4 cup local honey or agave
1 teaspoon baking powder
1 pinch salt
1/2 cup chocolate chips

Preheat oven to 350 degrees and line a baking sheet with parchment paper. In a food processor, combine all ingredients except the chocolate chips, and blend until smooth. Scrape the sides of the bowl periodically to get all the chickpea pieces incorporated. Stir in the chocolate chips by hand. Using either a 1-inch cookie or ice cream scoop or wet hands, roll dough into balls and place on sheet. Press down slightly. Bake for 10-12 minutes. These are best warm from the oven!