1 1/2 cups canned chickpeas, well-rinsed and patted dry with a paper towel
2 tsps vanilla extract
1/2 cup + 2 tblps (165 grs) natural peanut butter
1/4 cup honey or agave
1 tsp baking powder
a pinch of salt if your peanut butter doesn’t have any i it
1/2 cup chocolate chips
Preheat oven to 350 F or 175 C
Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth.
Put in chocolate chips and stir in.
With wet hands, form into 1 1/2″ balls and place onto a greased cookie sheet or parchment paper.
Bake for about 10 minutes. They will still be soft when you take them out of the oven and will not set as normal cookies