Chickpea Chocolate Chip Cookies
Moist and filling chocolate chip cookies
1 can chickpeas/garbanzo beans, rinsed (about 1-1/4 cups)
2 teaspoons pure vanilla extract
1/2 cup sunflower seed butter
1/4 cup honey
1 teaspoon baking powder
2 tablespoons filtered water
1/3 cup nondairy rice chocolate chips
1. For best results, "skin" beans--rinse them under hot water and gently rub off the translucent skin. This will help the beans disguise themselves into the cookies.
2. Puree beans in the food processor, add all ingredients except nondairy choc chips. (Fold those in last)
3. Spoon little mounds onto cookie sheets, and bake about 10-12 min until fluffy and not gooey. Let cool a couple minutes and enjoy!
no nutrition information available
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