Peanut Butter Chocolate Chip Cookies

• 1 can (15 Oz. Size) Garbanzo Beans, Rinsed And Drained
• 3/4 cups Protein Plus Peanut Flour
• 1 Egg
• 1/3 cups Coconut Sugar
• 1/3 cups Peanut Butter (Natural)
• 1/3 cups Vanilla Almond Milk
• 1/2 teaspoons Salt
• 1 teaspoon Baking Powder
• 1 Tablespoon Butter Extract (or Vanilla)
• 1/2 cups Cinnamon Pretzels, Roughly Crushed (I Used Kay's Naturals Protein Pretzel Sticks, Cinnamon Toast)
• 6 ounces, weight Semi Sweet Chocolate Chip

1. Preheat oven to 350 F. In a food processor, mix together all ingredients (except pretzels and chocolate chips) until incorporated. Scoop out batter and place into a large mixing bowl. Fold in pretzels and chocolate chips. Spray a baking sheet with non-stick baking spray and drop dough onto the sheet by your desired size spoon full, leaving about 2 inches between. Bake cookies at 350 F for 15 minutes.
2. Makes about 16 cookies. Recipe adapted from a similar recipe by texanerin.com.

garbanzo beans, peanut flour, egg, coconut sugar, peanut butter, vanilla almond milk, salt, baking powder, butter, cinnamon pretzels, sweet chocolate

Taken from tastykitchen.com/recipes/desserts/peanut-butter-chocolate-chip-cookies-12/ (may not work)