Chickpea peanut butter chocolate chip cookies!
Adapted from Fit Mama Real Food
I made a double batch because these cookies freeze well raw and we can enjoy them freshly baked:)
Ingredients
- 1¼ cups canned chickpeas, well-rinsed and patted dry with a paper towel
- ½ cup dark chocolate chips
- 2 tsp vanilla extract
- ¼ cup agave (any liquid sweetener could work)
- 1 tsp baking powder
- ½ cup + 2 tablespoons natural peanut butter
- 1/3 cup crispy puffed rice
Directions
- Preheat your oven to 350°F.
- Combine the chickpeas, chocolate chips, vanilla, agave (or other sweetener), and baking powder in a blender. Process until almost smooth (some whole chocolate chips are fine). The mixture will be very thick and sticky.
- Mix with peanut butter in a separate bowl until a consistent dough.
- Stir in the rice puffs.
- With wet hands, form into 1½” balls. Place onto a Silpat or a piece of parchment paper. If you want them to look more like normal cookies, press down slightly on the balls. They don’t do much rising.
- Bake for 25 minutes. The dough balls will still be very soft when you take them out of the oven. They will not set like normal cookies.
- Keep on the counter for a few days and in the fridge after that, if they make it that far!
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