Peanut Butter Chickpea Chocolate Chip Cookies

• 1 can (15 Oz. Size) Reduced-sodium Chickpeas, Drained And Rinsed
• 14 Tablespoons Creamy Peanut Butter (the No-stir Kind)
• 1/2 cups Coconut Sugar, Firmly Packed
• 1/3 cups Agave
• 2 teaspoons Vanilla Extract
• 3/4 teaspoons Baking Powder
• Pinch Of Sea Salt
• 3 Tablespoons Coconut Flour, Firmly Packed
• 1/3 cups Dairy-free Semi-sweet Chocolate Chips

1. Line a cookie sheet with parchment paper and preheat oven to 350u0b0F.
2. Place drained and rinsed chickpeas on a paper towel. Using another paper, gently pat them dry. Remove any of the chickpea skins that have come loose (you don't need to remove any of the ones that are still stuck to the chickpeas) and place the chickpeas into a large food processor.
3. Add all the ingredients, except coconut flour and chocolate chips. Blend, stopping to scrape down the sides as needed, until smooth and creamy. Make sure you scrape under the blade as I found a lot of my agave pooled under it.
4. Add coconut flour and blend until well combined. Again, check under the blade. The dough should begin to pull away from the blade.
5. Pour into a large bowl and refrigerate for 5 minutes to cool down the dough. Then stir in the chocolate chips.
6. Use a cookie scoop to drop by lightly heaping 1-tablespoon balls onto the prepared pan, pressing out each cookie about 1/2 inch thick. These cookies don't spread, so you should be able to get them all on one pan.
7. Bake until edges are golden brown and the cookies are lightly puffed up, about 25-30 minutes. Let cool completely on the pan. Devour!

chickpeas, peanut butter, coconut sugar, agave, vanilla, baking powder, salt, coconut flour, chocolate chips

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