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!
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 http://eatgood4life.blogspot.ca/2012/06/gluten-free-dark-chocolate-and-peanut.html.