These have been all over Pinterest so I had to try them. They were met with approval by 1/2 of our family. My husband would have liked them if he hadn’t seen the garbanzo beans going into them. Seriously. He would have never known… all you can taste is the yummy goodness of chocolate and peanut butter and there is absolutely nothing yucky about that.
1 1/4 cups canned chickpeas, well-rinsed and patted dry with a paper towel
2 teaspoons vanilla extract
1/2 cup + 2 tablespoons peanut butter
1/4 cup honey or agave
1 teaspoon baking powder
a pinch of salt if your peanut butter doesn’t have salt in it
1/2 cup 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 1/2″ 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. Yields about fourteen 1 1/2″ cookie dough balls.
What did the family think? They were good, but I thought they were best about two days after I’d made them and they were less doughy and more like a cookie.
Where did this recipe come from? Texan Erin Baking