1 1/4 cups canned chickpeas, well-rinsed and patted dry with a paper towel
2 teaspoons vanilla extract (I use Mexican Vanilla)
1/2 cup + 2 tablespoons Natural Peanut Butter (or Almond)
1/4 cup Honey (I use raw Honey)- Agave can be used
1 teaspoon baking powder
a pinch of salt if your peanut butter doesn't have salt in it
1/2 cup chocolate chips (I use Ghirardelli semi-sweet)
*optional 1/4 cup chopped walnuts
Preheat your oven to 350. Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth. Make sure to scrape the sides and the top to get the little chunks of chickpeas and process again until they're combined.
Add chocolate chips to the chickpea dough and pulse a few times, or stir by hand. The mixture will be very thick and sticky.
Use a small cookie scoop to form cookie balls, and place on parchment lined cookie sheet. If you want them to look more like normal cookies, press down slightly on the balls. They don't do much rising.
Bake for about 10 minutes. The dough balls will still be very soft when you take them out of the oven. They will not set like normal cookies. Eat straight out of the oven, they taste best hot!
Store in an airtight container at room temperature (or in the fridge) for up to 1 week. I suggest warming leftover cookies in microwave before eating, as they do not taste as good cold- but my kids eat them either way and absolutely LOVE them, hot or cold.