Ingredients
- 1 can reduced-sodium chickpeas drained and rinsed (15 ounces)
- ¾ cup + 2 tablespoons natural creamy peanut butter no-stir variety
- ½ cup coconut sugar firmly packed
- ⅓ cup agave nectar
- 2 teaspoons vanilla extract
- ¾ teaspoon baking powder
- Pinch sea salt
- 3 tablespoons coconut flour firmly packed
- ⅓ cup dairy-free semi-sweet chocolate chips
Instructions
- Line a cookie sheet with parchment paper and preheat your oven to 350℉.
- Place the drained and rinsed chickpeas on a paper towel and pat them dry. Remove any of the chickpea skins that have come loose, and transfer the chickpeas to a large food processor.
- Add the peanut butter, coconut sugar, agave nectar, vanilla extract, baking powder, and sea salt to the food processor. Process until smooth and creamy, stopping to scrape down the sides and across the bottom as needed. Check under the blade for trapped ingredients, as well.
- Add the coconut flour to the food processor and blend until well combined. The dough should begin to pull away from the blade.
- Pour the mixture into a large bowl and refrigerate for 5 minutes to cool down the dough. Then, stir in the chocolate chips.
- Use a cookie scoop to drop the dough in slightly heaping 1-tablespoon balls onto the prepared pan, pressing each cookie to ½-inch thick. These cookies don't spread, so it's fine to put them them all on one sheet.
- Bake until the edges are golden brown and the cookies are lightly puffed up, about 25 minutes. Let the cookies cool completely on the pan.
- DEVOUR!
