Friday, May 31, 2013

Chick Pea Chocolate Chip Cookies

Adapted from  Jump on the Skinny Bandwagon with me
1 1/4 cups canned chickpeas, well-rinsed and patted dry with a paper towel
2 teaspoons vanilla extract
1/2 cup + 2 tablespoons (165 grams) natural peanut butter
1/4 cup (80 grams) honey or agave syrup
1 teaspoon baking powder
a pinch of salt if your peanut butter doesn’t have salt in it
1/2 cup (90 grams) chocolate chips

Preheat your oven to 350°F / 175°C.

Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth scraping sides as you go.  Add in chocolate chips and pulse it once or twice.

Scoop with a tablespoon onto baking sheet and press flat shaping with spatula or hand.  Bake for about 10 minutes.

Yields about 24 cookies.

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