Are those peanut butter chocolate chip cookies?
Why, yes. Yes, they are.
But, these are no run of the mill peanut butter chocolate chip cookies.
These are sneaky. And delicious. One might even say sneaky delicious.
Well, they have no flour, no eggs, or butter. But they still hit the spot with their warm gooey goodness. And a surprise ingredient - wait for it - CHICKPEAS.
Yes, you read that correctly. These cookies are made with chickpeas.
Hold on. Calm down and hush now. You'll scare the purists away and they'll never know how good these are! Proof that these are good? My nephew, Logan, loves these. Loves them. And if a picky-eater toddler will happily eat these and then ask for more, well, that should be convincing enough.
Plus, you throw everything except the chocolate chips into a food processor, hit the on button, and bam, that's it. These took me all of 5 minutes to make.
Side note (admit it - you like my weird side notes): I had been planning to share this recipe waaayyyy before today, but for over a year now I have been unable to locate the lid to my food processor. Who knows what happened to it. All I can figure is that it got the urge to walk off somewhere between Missouri and Arizona when we made our move and I haven't seen it since. And because I have a slight tendency to be stubborn, I thought I would have uncovered it by now and didn't purchase a new one. Which is ridiculous, I know. So last week I finally ordered a new lid and life hasn't been the same. I have made scones and processed foods that didn't even really need to be processed just because I could. Plus, I was able to make these.
There you go.
Peanut Butter Chocolate Chip Chickpea Cookies
*modified from Texanerian Baking's recipe found here
*The original recipe calls for natural peanut butter, which I did not have on hand. Instead, I used regular peanut butter and the recipe still turned out successfully.
1. Preheat oven to 350 degrees. Line baking sheet with parchment paper.
2. Combine chickpeas, vanilla, peanut butter, maple syrup, and baking powder in a food processor. Process multiple times, scraping down the sides of the processor with a spatula, until very smooth. This is key! Really get that batter smooth.
3. Stir in chocolate chips.
4. The dough may be sticky, so wet your hands, and then roll dough into 1 & 1/2" balls. Place dough onto lined baking sheet. And FYI - These cookies don't spread or rise much, so you can place several onto one sheet.
5. Bake 10-14 minutes. Be aware that the cookies will be quite soft, but do not overcook them.
6. Allow to cool for a few minutes and then enjoy!
Happy Monday, friends! I hope it's a good one!
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