15.5ouncecan of canned chickpeas (rinsed and dried - I patted with a paper towel)
½cup+ 2 teaspoons natural peanut butter (I used Natural JIF)
Preheat the oven to 350 degrees. Line a baking sheet with either parchment paper or a silicone baking mat.
Place chocolate chips in a food processor and process until pretty chopped up. Most of the chocolate chips should be almost a powder with some small chunks of chocolate chips. Remove from the food processor and place in a bowl and set aside.
Place rinsed and dried chickpeas in a food processor and process until it becomes a very smooth powder, about 3-5 minutes. Stop periodically and scrape down the sides using a rubber spatula.
Add the chocolate chips, vanilla extract, peanut butter, honey and baking powder.
Process until smooth and combined. (you may have to stop it and scrape down the sides.
Using a cookie scoop, place balls of cookie dough on the prepared baking sheet. Using the bottom of the glass, gently press the cookies down to slightly flatten them.
Bake for 11-13 minutes. Note: they will be very soft when they are done cooking.
Let cool on the pan for a few minutes and then place on a wire rack to cool.
To Store: Store in an airtight container for up to 1 week
To Freeze: You can store the cookie dough in the freezer in a freezer-safe container for up to 3 months. Let thaw overnight in the refrigerator, and stir before forming and baking the cookies.
When you are baking with sticky mixtures like this chickpea cookie dough, I find it much easier and cleaner to wet my hands and cookie scoop when forming the cookies.
These cookies do not set like normal cookies; they have a very soft texture (almost like a brownie) and may seem a bit undercooked when you remove them from the oven.