Since I found this recipe a few weeks ago, I've been dying to try it. But I didn't have any natural peanut butter in the house. Well I made sure to pick some up at the store tonight. These were super, super easy to make. I was afraid they weren't going to "roll" into balls and be too sticky to deal with, but that wasn't the case at all. I was even able to use my pampered chef cookie scoop.
These are quite good warm. They aren't as good cold/room temperature, but the original recipe/post mentioned you need to reheat them in the microwave for a few seconds for them to taste good. I'd have to agree.
1 can chickpeas, well-rinsed and patted dry with a paper towel
2 teaspoons vanilla extract
1/2 cup + 2 tablespoons natural peanut butter
1/4 cup honey
1 teaspoon baking powder
a pinch of salt if your peanut butter doesn't have salt in it
1/2 cup chocolate chips
Preheat your oven to 350°F. 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.
Put in the chocolate chips and stir it if you can, or pulse it once or twice. The mixture will be very thick and sticky.
With wet hands (mine didn't have to be wet!), form into 1 1/2" balls. Place onto a Silpat or a piece of parchment paper. If you want them to look more like normal cookies, press down slightly on the balls. (These do not spread out or rise at all) Bake for about 10 minutes.
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