Grain-free, gluten-free and allergy friendly – and quick to make. Kids will love them, and no, you don’t taste the chickpeas at all! We go through a lot of SunButter Natural Sunflower Seed Spread in our house, and the kids loved these cookies – all 3 of them. Bonus is I got protein and fiber into the youngest, without him knowing 😉
Chickpeas & Chocolate
- 15 ounce can chickpeas, drained and rinsed
- ½ cup + 2 Tbsp Sunbutter
- ¼ cup raw honey or raw agave nectar
- 2 tsp pure vanilla extract
- 1 tsp baking powder
- Pinch of fine sea salt
- ½ cup dark or semisweet chocolate chips
Preheat oven to 350°, line two baking sheets with parchment paper.
Spread the chickpeas out on paper towels, pat dry. Add them, Sunbutter, honey, vanilla, baking powder, and salt to food processor, process until smooth, scraping often. Add in chocolate chips, pulse to mix in.
Drop 8 balls of dough on each sheet, gently flatten with dampened fingers.
Bake each sheet for 10 minutes, or until turning golden on top. Let cool fully.
For a “fudgy” treat, stash cookies in refrigerator, enjoy while cold.