Peanut Butter Chickpea Chocolate Chip Cookies

I had a sweet tooth today. Actually, I have a sweet tooth almost every day. I blame my grandma, who-- when my sister asked for one piece of advice that she would pass down to our generation-- said she has a bowl of ice cream every night!

Here she is at my wedding, I wonder if she had a bowl of ice cream that night?

This is a cookie recipe that has a special ingredient...chickpeas!! I swear you can't taste them. They give the cookies a smooth, doughy texture and rich flavor without all the calories of butter and sugar. It's amazing.

I got the original recipe from Texanerin Baking, but I've added crunchy walnut peices, and substituted dark chocolate chips.


Peanut Butter Chickpea Chocolate Chip Cookies <-- that's a mouthful!
Makes 14-16 cookies

• 1 cup canned chickpeas, rinsed and drained
• 1/2 cup natural peanut butter (no added sugar or oils, salt is ok)
• 1/4 cup honey
• 2 teaspoons vanilla
• 1 teaspoon baking powder
• 1/2 cup dark or semi-sweet chocolate chips
• 1/3 to 1/2 cup chopped walnuts

Heat oven to 350. Mix all ingredients, except chocolate chips and walnuts, in food processor. Blend until completely smooth. You'll need to stop a few times to wipe down the sides and get all the chunks blended. Stir in chocolate chips and walnuts.

The dough will be very sticky, so wet your hands, roll dough into 1-inch balls, and place on cookie sheet. The cookies will not rise; you can place them close together (why get another baking sheet dirty if you don't have to?).  Use the back of a spoon to flatten the tops.

Bake for 10-12 minutes. I promise you'll be amazed!

I'm looking forward to trying these on my husband. He usually won't eat any of my baked goods if he knows they're "healthy". But I think these are exceptional! I couldn't stop eating them.