Plant Based Chocolate Chip Cookies

These plant based cookies were a hit this past Sukkot with adults and children alike! These are higher in protein and fiber, egg free, dairy free, and much lower sugar/glycemic index. Most importantly, it's a darn good cookie!

Chickpea Chocolate Chip Cookies

1 15oz can chickpeas, rinsed and drained 2-3 TB Chickpea, Almond, or Gluten Free Flour ½ cup smooth cashew butter or almond butter, unsalted ⅓ cup agave syrup 2 teaspoons vanilla ½ teaspoon baking soda ½ teaspoon baking powder ½ teaspoon salt 1 cup dark chocolate chips ¼ tsp cinnamon

Preheat the oven to 350 degrees. Add the chickpeas and nut butter into a food processor and blend on high for 1 minute. Add the agave syrup, cinnamon and vanilla and continue to blend until smooth Add the baking soda, baking powder, salt, and flour and pulse until well combined Test the temperature of the batter and if necessary, let cool before adding the chocolate chips. When blending for a long time, the mixture can get warm and cause the chocolate to melt slightly. Once cooled, stir in the chocolate chips. Chill the batter for at least 30 minutes Drop rounded tablespoons of cookie dough onto a baking sheet. The cookies will spread just slightly so be sure you leave a few inches of space between cookies. Bake for 12-14 minutes until the cookies have browned on the edges.