Chickpea Peanut Butter Cookies - Second Harvest

Ingredients

• 1 1/4 cup cooked chickpeas (a bit less than a 15 oz. can)
• 1 1/2 tsp. vanilla extract
• 1/2 cup + 2 tbsp. peanut butter
• 1/4 cup honey, maple syrup, or agave
• 1 tsp. baking powder
• Pinch of salt
• 1/2 cup chocolate chips (dairy free if desired)
• Preheat oven to 350 degrees. Line baking sheet with parchment paper.
• In a food processor or blender, combine all ingredients except chocolate chips. Blend until smooth.
• Scrape side of food processor or blender to incorporate well. Stir in chocolate chips by hand.
• Using an ice cream scoop or wet hands, roll dough into balls. Place on baking sheet. Press dough down slightly.
• Bake for 10-12 minutes. These cookies are best when they’re warm from the oven.