peanut butter

Recipe of the Week - Secret Ingredient Chocolate Chip Peanut Butter Cookies

I have recently been intrigued by desserts based on pureed chickpeas. They taste good, they're relatively healthy and my kids like them. My husband likes them, too, especially if I don't say anything before he eats them! This recipe does require a food processor, but other than that, it's easier to do than a typical cookie recipe. They do have a slightly soft texture, but really do taste delicious. You could also use this unbaked for "truffles" or cookie dough dip!

Chocolate Chip Peanut Butter Cookies 1 can chickpeas, rinsed 2 teaspoons vanilla extract 1/2 cup plus 3 tablespoons natural peanut butter 1/4 - 1/3 cup honey (I used brown sugar for a more traditional taste. Plus I hoard my honey for tea and toast.) 1 teaspoon baking powder 1/2 cup chocolate chips

Place all ingredients except chocolate chips into the food processor.  Pulse until everything is smooth (about two minutes).  It will be very thick.  At this point I removed the dough to a bowl and folded in the chocolate chips.  You can also add the chocolate chips to the food processor and pulse a couple times.

Scoop teaspoonfuls onto a parchment-lined baking sheet and bake for 15-20 minutes in a 350 degree oven.  (I didn't line my baking sheet.  They stuck a little, but not so much that I couldn't get them off.  I immediately removed them to a cooling rack.)

Makes about 16 cookies.

Adapted from