- chickpeas, 15oz can, 1.25 cups, washed and dried
- natural peanut butter, ½ cup
- PB2, powdered peanut butter, 2 tablespoons **optional
- honey or maple syrup, 3-4 tablespoons
- banana, ½ ripe
- baking powder, 1 teaspoon
- vanilla, 2 teaspoons
- dark chocolate chips, ⅓ cup
- dark chocolate squares, 12 small **optional
- Preheat the oven to 350 F and line a baking tray with parchment paper.
- Rinse and dry the canned chickpeas.
- Measure out all ingredients (except chocolate chips) into a food processor or high-powered blender. Blend until it forms a smooth, soft and sticky dough. Fold in, or pulse in the chocolate chips.
- Use an ice cream scoop or ¼ cup measure to divide the batter into 12 balls. Alternatively, moisten your hands and form 12 balls.
- Press down slightly and bake for 10 minutes.
Nutritional information was calculated without the optional dark chocolate sqaures
I’m always faced with a baking dilemma when I see brown bananas! Do I make muffins, banana bread, experiment with new recipes or simply freeze them for smoothies….
I hate to admit this, but I used to freeze the bananas with the skin on!! If you decide to freeze your bananas, ensure that you peel them first and then place them into freezer friendly bags or storage containers.
Chickpeas can offer SO much more than just hummus…. It may come as a surprise but they provide excellent taste and texture for healthier baked goods as well. These cookies are grain-free, gluten-free and are relatively low in sugar compared to traditional cookies.
The other beautiful thing about this recipe is that it’s essentially all made in a food processor or blender. There is no need to for multiple mixing bowls and too many dishes. 
Use an ice cream scoop to portion out the batter if you have one. This not only makes the batter to cookie process easier, but it also results in cookies that end up more or less the same size. 
Enjoy!!
