I do pretty well staying away from sweets, but there is just something about a chocolate chip cookie that makes me feel like home. And man, oh man does it make my house smell fantastic.
They also have a nice little secret ingredient – a healthy one at that!
The base of this cookie is the simple chickpea, also known as the garbanzo bean. And to be completely honest with you, I had purchased these to make hummus, but the cookies looked better.
Making these is as simple as whipping up a smoothie since all you need is a blender.
And you’ll have the household flocking to the kitchen as they bake, so keep a spatula handy to smack them away until they are cool enough to eat.
- 1¼ cup cooked chick peas (if you’re using canned it’s just less than one can and you’ll need to rinse them)
- 2 tsp vanilla extract
- rounded ½ cup of peanut butter (or nut butter of your choice)
- ¼ cup honey
- 1 tsp baking powder
- pinch of salt if using salt free PB
- ½ cup chocolate chips* (the darker the better I think!)
- Preheat the oven to 350 degrees.
- Blend all but the chocolate chips in a food processor or blender until smooth.
- Stir or pulse in chocolate chips until well mixed.
- Bake for 12-15 minutes, or until slightly browned.
- Let cool and enjoy.
You can also use crunchy peanut butter if you want a bit more texture to these.
This recipe makes about 12-16 cookies, so double it up if you’re bringing to potlucks and get togethers!