Chick Pea Peanut Butter Chocolate Chip Cookies

Who would have ever thought it was possible to make a delicious dessert out of chick peas?  Certainly not I at first because I admit I was a little skeptical and well, quite concerned.  I’d heard a lot about chick pea cookies from folks who follow a clean eating lifestyle.  I finally got to the point where I decided I’d try it and if it were repulsive, I’d only be throwing $1 in the garbage because I had all the other ingredients at home in the cabinet.
After whipping these cookies together and baking them, I found they were simply delicious.  Almost, too delicious.   I will say they are best warm, straight out of the oven. Although with a cooled cookie, I would probably heat it the microwave to warm it up for a few seconds.  I did share these cookies and my mother turned out to be the biggest fan of them (which surprised me).  My sister-in-law tried them and was shocked to find out it was made out of chick peas!  The honey, peanut butter and chocolate chips really do steak the show.  The texture is really soft, the outside getting a little bit of a crisp from baking, but it’s like an ooey gooey cookie on the inside.
Serves 18. 2 points plus per serving
  • 1 ¼ cup chick peas (14.5 oz can), drained, rinsed and dried
  • ¼ cup honey
  • 8 tablespoons PB2
  • 4 tablespoons water
  • 1 teaspoon baking powder
  • 2 teaspoons vanilla
  • ½ cup chocolate chips
Rinse and drain chick peas. Lay out on napkins and roll around to dry eliminating all water and moisture from the outside of the chick peas.
Preheat oven to 350 degrees.
Combine PB2 and water in a bowl, stirring together to make a peanut butter consistency.
Add chick peas, honey, baking powder, vanilla, and PB2 mixture into a food processor and blend until smooth.  Transfer to a bowl and fold in chocolate chips.
Spritz a baking pan with non-stick cooking spray, or line a baking sheet with parchment paper.  Drop large rounded teaspoon full balls onto your baking dish.  My batter was able to make 18 cookies.
Bake for roughly 8-10 minutes until golden brown.  You can tell they’re done when the bottom of each cookie is slightly golden and the mixture forms more into a “cookie” consistency.