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Peanut Butter & Chocolate Chip Cookies (Gluten Free)


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Ingredients

Scale
  • 1 can chickpeas, rinsed well and dried
  • 2 teaspoons vanilla extract
  • 1/2 heaping cup all natural peanut butter
  • 1/4 cup honey
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup chocolate chips, or an organic chocolate bar broken up

Instructions

  1. Preheat the oven to 350
  2. Put the dried chick peas into a food processor and whirl until they are all broken up and in little fine pieces
  3. Add the vanilla, peanut butter, honey and baking powder and salt and process until combined. You many need to scrape the sides with a rubber spatula, but make sure there aren’t any lumps of chick peas
  4. Using a cookie scooper or your hands (you will need to wet them a little so the dough doesn’t stick) roll into small balls and flatten as much as you’d like onto a cookie sheet
  5. Bake for 10 minutes and remove to a cooling rack
  6. These are best served warm when they are gooey or frozen like I like to eat them
  7. Enjoy

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