Peanut Butter Chocolate Chip Chickpea Cookies

If you're craving some delicious, peanut-buttery, chocolate-chippy cookies, here's your solution! Made without flour, eggs, oil, or dairy products, these cookies fit in to all sorts of different diets. Using a chickpea base, I added in peanut butter, dates, coconut sugar, and other sweet ingredients to boost the flavor. One of my best cookie recipes yet!

Peanut butter chickpea cookies with gooey, melty chocolate chips. These cookies are fresh out of the oven and positively devine!

Ingredients:

• 1 (15oz) can chickpeas, drained and rinsed
• 1/2 cup creamy peanut butter (I used 1/4 cup Nuts n' More Toffee Crunch PB and 1/4 cup honey roasted PB)
• 2 medjool dates, pitted and diced
• 1 tbsp coconut sugar
• 1 tsp vanilla
• 1/4 tsp salt
• 1/4 cup Enjoy Life chocolate chips (dairy free)

Directions:

1. Preheat your oven to 375F.
2. Open can of chickpeas, empty into a colander, and rinse with water. 
3. Pour the chickpeas into a food processor. Pulse until all chickpeas are ground up (not whole beans remaining).
4. Add peanut butter, dates, coconut sugar, vanilla, and salt to food processor with blended chickpeas. Pulse until all ingredients are well distributed/mixed (the batter will be VERY thick, so you may need to stop your processor once or twice to spread to out).
5. Remove batter from food processor and place it into a medium bowl. Slowly pour in chocolate chips, folding into batter as you add. 
6. Scoop batter onto a baking pan with a spoon, forming into about 12 small cookies (these cookies will not flatten out while they bake, so there isn't any need to space them out along the pan). 
7. Bake in the oven for about 8 minutes, or until outside is golden brown and slightly crisp. 
8. Let cool for about 5 minutes, then transfer cookies onto a plate.