Egg Free Chocolate Chip Cookies with Chickpeas
These egg free chocolate chip cookies with chickpeas are blended from garbanzo beans, honey, vanilla and all natural peanut butter. They bake up soft, chewy and gooey in 10 to 12 minutes.
Servings 2 dozen cookies
Calories 213kcal
Ingredients
- 1/2 cup honey or organic agave
- 4 tsp pure vanilla extract
- 2 tsp baking powder
- 2 15 oz cans garbanzo beans, drained and rinsed well
- 1 and 1/4 cup natural peanut butter creamy or crunchy
- 1 cup mini chocolate chips
Instructions
- Preheat oven to 375°F.
- In a quality blender, add honey, vanilla, baking powder, and garbanzo beans. Blend for about 2 minutes until smooth. Batter should be pretty thick. Add peanut butter and blend again or mix by hand until combined well.
- Fold in chocolate chips. The mixture will be very thick and sticky.
- With wet hands, form into 1 1/2 inch balls. Place onto baking sheet. Press down slightly. Bake for about 10 to 12 minutes. Cookies will still be very soft. Allow to cool on baking sheet for 5 minutes then remove to cooling rack.
Notes
* Protein 7.6 grams, Fiber 2.4 grams, Sugars, 8.4 grams, Sodium 136 mg