INGREDIENTS
- 1 (15 ounce) can garbanzo beans, drained and rinsed
- 2/3 cup creamy peanut butter, stirred
- ¼ cup pure maple syrup
- ½ teaspoon pure vanilla extract
- 1 ¼ teaspoon baking powder
- 1 pinch sea salt
- 2/3 cup chocolate chips
DIRECTIONS
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- Add all the ingredients except the chocolate chips to a food processor and process until well-combined and a thick dough form. Fold in the chocolate chips.
- Form round discs out of the dough (it won’t spread on its own so you will need to shape it into cookie shapes) and place on the prepared baking sheet.
- Bake in the preheated oven 8 to 12 minutes, depending on how soft or crispy you like your cookies.
- Allow cookies to cool at least 10 minutes before diving in.
NOTES
- Any well-stirred nut butter, like almond butter will work as a replacement for peanut butter. Just be sure to pick a nut or seed butter that has a flavor you love, as the taste will be prominent.
- Any type of peanut butter works, although non-natural peanut butters tend to stick together easier than natural peanut butter.
- Replace the garbanzo beans with white beans or black beans if they are what you have on hand.
- To replace the amount of sugar, use sugar-free chocolate chips (and/or sugar-free maple syrup).
- Recipe from The Roasted Root