Before we begin I want to clarify about the peanut butter- you need to use REAL Peanut Butter for this recipe. I used Organic Peanut butter and the ONLY ingredient on the label is Peanuts. No salt, no oil of any kind. If you use regular store bought peanut butter your cookies will be very oily! For those that need to go entirely gluten free, be sure you use a Gluten free alternative to the Baking powder.
1 1/4 cups prepared Garbanzo Beans (aka ChickPeas)
2 teaspoons vanilla extract
1/2 cup + 2 tablespoons natural peanut butter
1/4 cup honey
1 teaspoon baking powder**
a pinch of salt if your peanut butter doesn’t have salt in it
1/2 cup (90 grams) chocolate chips or carob chips
Preheat your oven to 350°F
Combine garbanzo beans, vanilla extract, peanut butter, honey, baking powder and salt in a food processor, stopping to scrape sides and then continue processing until very smooth.
Add the chocolate chips and stir to combine.
Drop dough with a cookie dough scoop onto a baking sheet that has been lined with parchment paper.
Bake for about 14-16 minutes.
Yields 24 cookie dough balls.