PEANUT BUTTER CHICKPEA COOKIES
1 x 440gm can chickpeas, vey well rinsed and drained
½ cup natural peanut butter
1 small, very overripe banana
2 tsp vanilla extract
¼ cup agave syrup OR honey
2 tbsp ground flaxseed
1 tsp baking powder
¼ tsp salt
1 tsp cinnamon
¼ cup dark chocolate chips
Preheat oven to 350F. Line a tray with greased baking paper.
Drain & rinse chickpeas (ensures a better flavour).
Add all ingredients but the dark chocolate into a large food processor, and process for two minutes, or until batter is very smooth.
Fold in chocolate chips.
With wet hands, spoon batter onto the baking paper. Use your wet hands to pat them down into smooth cookies.
Bake for 10-12 minutes.
Store cooled cookies in the fridge.
* Make these nut free by substituting peanut butter with tahini *
*Make these lactation cookies by adding 2 Tbsp Brewers yeast & increase agave syrup or honey to 1/2 cup*