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
Yields about 24 cookies.