We are in the blizzard of 2016 right now, so naturally, that means I have to bake. I don’t know what it is about getting stuck in the house for days – I feel the need to stock up on baked goods. I’m panicking that I’m going to run out of eggs. Thankfully, this chickpea chocolate chip cookie recipe is vegan (and gluten free). Bake away!
Preheat oven to 350 degrees Fahrenheit, and prepare 2 cookie sheets with parchment.
- 1 box of Chickpeas (boxes do not contain bpa like cans do)
- 1/2 cup of Peanut Butter
- 1/3 cup Maple Syrup or Agave Nectar
- 1 tablespoon of Vanilla Extract
- 1/4 tsp. Sea Salt
- 1/4 tsp. Baking Powder
- 1/4 tsp. Baking Soda
- 1/2 cup of dark Chocolate Chips
Combine all ingredients except chocolate chips in the Vitamix (puree blend). In a bowl, combine the mixture and chocolate chips. Use a teaspoon scoop to place 20 on the cookie sheets. Bake for 15 minutes and serve. Note – you can eat the uncooked cookie dough too – if you don’t want to wait the 20 minutes. Happy baking!