|1 1/4||cups||chickpeas (garbanzo beans)||canned, rinsed, drained and pat dry|
|2/3||cup||peanut butter||natural and creamy|
|1 1/4||teaspoons||baking powder|
|2/3||cup||chocolate chips (semi-sweet)||*|
Preheat the oven to 350°F / 175°C.
In a food processer, add all the ingredients except the chocolate chips, and process until the mixture is very smooth.
Transfer the chickpea mixture into a bowl.
Stir in the chocolate chips until evenly distributed.
You may find the batter is very sticky.
Wet your hands, form the batter into about 1 1/2" balls.
Place the balls onto a baking sheet lined with parchment paper or coated with cooking spray, about 2-inch apart.
Flatter the balls with your finger or the back of a fork.
Bake for 8 to 12 minutes until the cookies are set.
Let cool on the sheet on a wire rack for a few minutes.
Remove from sheet, transfer to the wire rack and let cool completely or serve warm.
Makes about 1 dozen.
First published: 2012-04-25 last updated: 2013-12-25
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