Healthy Chocolate Chip Cookies

Many of you have been asking for my chickpea cookie recipe ever since I posted it on Facebook. Well, here it is...

Grain-free Peanut Butter Chocolate Chip Cookie Dough Balls


Recipe by: Erin D. | Texanerin Baking
Category: Cookies
Yields: fourteen 1 1/2" cookie dough balls
Prep Time: 8 min • Cook Time: 10 min • Total Time: 18 min

Ingredients:

• 1 1/4 cups canned chickpeas, well-rinsed and patted dry with a paper towel
• 2 teaspoons vanilla extract
• 1/2 cup + 2 tablespoons (165 grams) natural peanut butter, SunButter or almond butter¹
• 1/4 cup (80 grams) honey or applesauce (commenters have used agave with success!)
• 1 teaspoon baking powder ²
• a pinch of salt if your peanut butter doesn't have salt in it
• 1/2 cup (90 grams) chocolate chips

Directions:

1. Preheat your oven to 350°F / 175°C. Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth. Make sure to scrape the sides and the top to get the little chunks of chickpeas and process again until they're combined.
2. Put in the chocolate chips and stir it if you can, or pulse it once or twice. The mixture will be very thick and sticky.
3. The recipe calls to wet your hands to form into 1 1/2" balls -- I just made them drop cookies. Place onto a Silpat or a piece of parchment paper. They don't do much rising. Bake for about 10 minutes.

Notes:

1. Don't even try with regular peanut butter! They'll come out oily. You MUST use natural peanut butter.
2. If you need grain-free baking powder, you can use 1 part cream of tartar + 1 part baking soda + 2 parts arrowroot.

They're super soft cookies. I made one batch with honey and one batch with applesauce. They turn out very similar, but I think I prefer the applesauce version. I think next time I'll try adding some bananas and/or chocolate protein powder -- and increase the amount of chickpeas to compensate for the extra ingredients.

ENJOY!