Chocolate Chick Cookies

INGREDIENTS:

- 15 ounce can of cooked chickpeas/garbanzo beans, rinsed and drained*

- 1/2 cup creamy nut or seed butter, unsalted**

- 1/3 cup maple syrup

- 2 teaspoons vanilla

- 1/2 teaspoon baking soda

- 1/2 teaspoon baking powder

- 1/2 teaspoon salt

- chocolate chips

INSTRUCTIONS:

- Preheat oven to 350°

- Add chickpeas and nut butter into a food processor or blender, blending on high for 1 minute.

- Add the maple syrup and vanilla and continue blending for another 2 minutes or so, scraping down the sides as needed. You want the mixture to be entirely free of any lumps.

- Add the baking soda, baking powder and salt, then blend for another 30 seconds.

- Fold in desired amount of chocolate chips. (It may work better to add them to the formed cookies than into the batter.)

- Transfer mixture to a cookie sheet in dollops with plenty of space between them, as they nearly double in size.

-Bake for 12-25 minutes, depending on your oven. Bake until the edges have browned.

Enjoy!

*Don't throw out the liquid from the chickpeas! This liquid is called aquafaba and is a wonderful ingredient to play with! Here is a recipe to make aquafaba mayo! https://www.brodialt.com/post/dairy-free-mayo

**If you use sunflower seed butter, your cookies will turn green when exposed to air. They're still fine to eat, just a bit more unconventional!

Recipe from https://iheartvegetables.com/chickpea-chocolate-chip-cookies/