These are such a great cookie and they are healthy for a cookie. I am going to make another batch today and try adding oatmeal. I did a batch yesterday and added coconut and that was great. I will let you know how the oatmeal turns out. They are very filling, By the time I eat 2 I am stuffed.
Ingredients
- 1¼ cups canned chickpeas, well-rinsed and patted dry with a paper towel
- 2 teaspoons vanilla extract
- ½ cup + 2 tablespoons, SunButter or almond butter
- 1/3 c. honey
- 1 teaspoon baking powder
- a pinch of salt if your peanut butter doesn't have salt in it
- ½ cup chocolate chips
- optional: 1/3 c, coconut, 1/3 c. oatmel
Directions
- 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 1½" balls. Place onto a Silpat or 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.
