ChickPeanut Butter Chocolate Chip Cookies

ChickPeanut Butter Chocolate Chip Cookies
Created By: Moscow Food Co-op
Use: Pedrosillano Garbanzo Beans, York Garbanzo Beans
30-minutes or less, Kid-approved, Vegetarian

ChickPeanut Butter Chocolate Chip Cookies
Recipe and photo courtesy of Moscow Food Co-op

1 1/4 cups cooked PNW Co-op Specialty Foods York White or Pedrosillano chickpeas (3/4 cup dried)

1 1/2 teaspoons vanilla extract

1/2 cup + 2 Tablespoons "grind-your-own" or natural peanut butter (substitute almond butter if you like)

1/4 cup local honey or agave

1 teaspoon baking powder

1 pinch salt

1/2 cup chocolate chips

Preheat oven to 350 degrees and line a baking sheet with parchment paper.

In a food processor, combine all ingredients except the chocolate chips, and blend until smooth.

Scrape the sides of the bowl periodically to get all the chickpea pieces incorporated.

Stir in the chocolate chips by hand.

Using either a 1-inch cookie or ice cream scoop or wet hands, roll dough into balls and place on sheet. Press down slightly.

Bake for 10-12 minutes.

These are best warm from the oven.

You'll find our York and Pedrosillano chickpeas in the bulk department of Moscow Food Co-op.

For more recipes and info, please visit Moscow Food Co-op