1 & 1/4 cups canned chickpeas, rinsed, patted dry, and skins removed
2 teaspoons vanilla extract/flavoring
1/2 cup + 2 tablespoons peanut butter
1/4 cup honey
1 teaspoon baking powder
A little bit of salt if the peanut butter doesn’t have any
1/2 cup, or desired amount, dairy-free chocolate chips
1. Preheat the oven to 350˚ (F).
2. Combine all the ingredients, except for the chocolate chips, in a food processor and process the mixture until it is smooth.
3. Mix in the chocolate chips until they are evenly incorporated (the mixture will be very sticky).
4. With wet hands, form 1 & 1/2 inch balls, placing them onto a cookie sheet lined with parchment paper. (If you want them to look more like normal cookies, press down slightly on the balls. They don’t do much rising.)
5. Bake the cookies for 10-15 minutes.
6. Allow the cookies to cool and serve.
7. Store the cookies in an airtight container in the fridge.