1 ¾ cups canned chickpeas, well-rinsed and patted dry, skins removed (optional)
2 tsp vanilla extract
½ cup + 2 Tbsp nut butter
¼ cup honey or agave nectar
1 tsp baking powder
½ cup mini chocolate chips
Preheat oven to 350 degrees. Place the chickpeas into a food processor and process until smooth. Add the remaining ingredients and pulse until combined. Stir in the chocolate chips. Using wet hands or a wet cookie scoop, form into 1 inch balls. Place onto a baking sheet lined with parchment paper. Press down slightly as they do not rise much in baking. Bake for 10 minutes. Makes 25 cookies.
Nutrition facts per cookie: 75 calories, 3.5 g fat, 100 mg sodium, 90 mg potassium, 9 g carb, 1 g fiber, 3 g protein. Enjoy them; we did!