1 ¼ cups canned chickpeas, well-rinsed and patted dry
2 teaspoons vanilla extract
½ cup + 2 Tablespoons natural peanut butter (regular peanut butter will make the cookies too oily)
¼ cup honey or agave
1 teaspoon baking powder
½ cup chocolate chips
Instructions
Preheat oven to 350°F.
Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth. Stir in chocolate chips.
With wet hands, form into 1 ½ inch balls. The mixture will be very thick and sticky. Lightly press cookies onto a parchment paper-lined baking sheet, or onto a Silpat. Bake for about 10 minutes.