1 can of chickpeas, drained and dried with a paper towel
1/2 cup of your favorite butter – peanut butter, almond butter, etc.
2 teaspoons vanilla extract
1 teaspoon baking powder
1/4 cup of honey
1/2 cup of chocolate chips – I used mini chips
Preheat your oven to 350’ F. Place all your ingredients into your food processor, MINUS the chocolate chips.
Process them until a nice smooth consistency appears. You will need to stop and scrape the sides so you don’t get big chunks of beans in your cookies.
Once the smooth consistency is reached, stir in chips.
Using a cookie scoop, scoop onto Parchment paper lined cookie sheets.
To flatten the cookies a little, just wet your fingers a little with water and smooth down the cookie.
Bake for about 10 to 15 minutes until a nice golden color.
Let cool and than enjoy.
** These cookies are a little ‘wet’- if you want, I could see adding some of your favorite protein powder or the like to these to make them a little drier. But be careful, you don’t want them to be too dry or they won’t hold together.
** Make sure all your honey is mixing well. I found a lot of honey under the blade of the processor at one point.
** These cookies do not rise, so you can put them close together
