CHICKPEA CHOCOLATE CHIP COOKIES

I KNOW, right? Chickpeas?! 

Ken saw these and thought they were regular ol' chocolate chip cookies and when I told him what they were made of, he said, "Why would you do such a thing??!" 

Which may be what you're thinking, too...but hear me out. These are actually really good. Not just tasty, but good in the sense that if you are like me and are unable to stop eating warm chocolate chip cookies right out of the oven, knowing the cookies are sans flour and full of chickpeas instead makes you feel a little better. 

The important thing about these is that you need to eat them hot. Even if you save them for the next day, make sure you microwave them for about 10 seconds before eating. The heat on these and the melted chocolate keep the cookie tasting like a true chocolate chip cookie; when cold, the chickpea flavor and texture is much more evident. When hot, it's a soft, gooey, chocolatey goodness that will satisfy your hankerings. You can still taste the chickpea slightly, but it's a nutty flavor that totally works with the chocolate. Try it! 

Chickpea Chocolate Chip Cookies (recipe from Createlive) 

Ingredients: 

• 1 can of chickpeas, drained
• 1/2 cup of almond butter
• 1/2 cup of light brown sugar
• 2 teaspoons of vanilla
• 1/8 teaspoon of salt
• 1/8 teaspoon of baking powder 
• 1/2 cup of chocolate chips (i used 80% cacao Ghirardelli chocolate chips) 

Directions:

1. Preheat oven to 350.

2. Mash the chickpeas in a food processor, and combine it with all ingredients except for the chocolate chips. Mix together and make sure there are no whole chickpeas. 

3. Add the chocolate chips.

4. Scoop balls of the mixture onto greased cookie sheet. I just used my hands to form the balls and then flattened them into a cookie shape. 

5. Bake for 15-20 minutes.