1. Preheat oven to 350°F. Line baking sheets with parchment paper. Set aside.
2. In a food processor process chickpeas until smooth. Add brown sugar, baking powder, baking soda, vanilla and peanut butter; process until smooth, scraping down sides of bowl occasionally. Transfer mixture to a large mixing bowl. Stir in chocolate chips.
3. Roll dough into 1-inch balls. Place balls 2 inches apart on prepared cookie sheets. Using slightly damp hands, press lightly to flatten. Bake 12 to 14 minutes or until golden brown. Let cookies cool 1 minute on baking sheets, then transfer to wire racks. Let cool completely before serving.
- 2 g Fat
- 1 g Saturated Fat
- 80 mg Sodium
- 11 g Carbohydrate
- 1 g Fiber
- 1 g Protein
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Nutritional Information
- 2 g Fat
- 1 g Saturated Fat
- 80 mg Sodium
- 11 g Carbohydrate
- 1 g Fiber
- 1 g Protein
Directions
1. Preheat oven to 350°F. Line baking sheets with parchment paper. Set aside.
2. In a food processor process chickpeas until smooth. Add brown sugar, baking powder, baking soda, vanilla and peanut butter; process until smooth, scraping down sides of bowl occasionally. Transfer mixture to a large mixing bowl. Stir in chocolate chips.
3. Roll dough into 1-inch balls. Place balls 2 inches apart on prepared cookie sheets. Using slightly damp hands, press lightly to flatten. Bake 12 to 14 minutes or until golden brown. Let cookies cool 1 minute on baking sheets, then transfer to wire racks. Let cool completely before serving.