Peanut Butter, Chocolate Chip and Chickpea Cookies (Gluten-free)
Gluten-free cookies made with peanut butter, chocolate chips and chickpeas (garbanzo beans). Give it a go, and you will be surprised by how delicious these sweets are.
chickpeas (garbanzo beans)
canned, rinsed, drained and pat dry
natural and creamy
chocolate chips (semi-sweet)
Preheat the oven to 350℉ (180℃) F.
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 1½ inch balls.
Place the balls onto a baking sheet lined with parchment paper or coated with cooking spray, about 2-inch apart.
Flatten 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.