I love chocolate (who doesn’t!) and I love chickpeas…but the two together? I know, I was skeptical at first. I had to try them and see for myself…and they were delicious!

Start by rinsing a can of chickpeas and draining them well.

Add them to a food processor with some peanut butter (salted peanut butter adde the most flavor), honey, agave, vanilla and baking powder. Mix until smooth then add in the chocolate chips and you’re ready to go! (bonus, no raw egg means the kids can safely taste the batter!)

Form into balls and place on a parchment lined baking sheet.

Then enjoy hot out of the oven! YUM!!

We tried a few different combinations until we found the perfect cookie. My taste testers (aka the kiddies) love them best with a bit of honey, a bit of agave and a combination of dark chocolate chips and white chocolate chips.

Chocolate Chip (Chickpea!) Cookies

½ cup chickpeas, well rinsed and drained
¼ cup salted organic peanut butter (salted will add more flavor to the cookies)
1 teaspoon vanilla
1 Tablespoon organic agave
1 Tablespoon organic honey
½ teaspoon baking powder
1/3 cup chocolate chips (our favorite was a combination of dark and white chocolate)

Directions:

Preheat your oven to 350°F.

Combine the chickpeas, peanut butter, vanilla, agave, honey and baking powder in a food processor and process until very smooth. You may need to scrape down the sides a few times to make sure everything is well incorporated. Add in the chocolate chips and pulse to combine.

Form the dough into 1-2 inch balls (I used a large cookie scoop for uniform size cookies). You can use your hands; just make sure they are wet as the dough is very sticky! Place onto a cookie tray lined with parchment paper and bake for 12 minutes.

**NOTE these cookies are best enjoyed hot. If you are not going to eat them all right away, you can store them in the freezer and then heat them up for about 10-15 seconds in the microwave before serving.