Ingredients:
1 1/4 cup canned chickpeas (rinsed and patted dry)
2 tsp vanilla extract
1/2 c + 2 tbsp of natural nut butter of choice
1/4 c honey, or agave, or maple syrup
1 tsp baking powder
pinch of salt (if nut butter doesn’t have it)
1/2 c semi sweet chocolate chips/cacao nibs
Directions:
First, preheat your oven to 350 degrees. Combine all ingredients into a food processor until smooth EXCEPT for the chocolate chips. Make sure your scrape down the sides in order to get every possible ingredient and process again until well combined.
Next, stir the chocolate chips into the batter if it’s not working you can pulse once or twice to combine it. This mixture will be sticky and thick!
Using wet hands form into small balls and press slightly on top of the ball. Bake for about 10 minutes. These will be soft and not set like a normal cookies would. When ready to store, place them in an airtight container in either the fridge or at room temperature for about a week!
P.S. these are my favorite.
Enjoy!
Influenced by http://www.texanerin.com
A Day In The Life Of A Ginger 