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Gluten-Free Peanut Butter Chocolate Chunk Cookies
Bush’s Best
Preparation
1. Preheat oven to 350°F. Line a cookie sheet with parchment paper.
2. In a food processor, combine the chick- peas, peanut butter, vanilla, baking powder, salt (if desired) and honey and process until a thick, smooth paste forms, then add the chocolate chips.
3. Scoop the dough into the desired-size balls or roll with damp hands and place on the prepared cookie sheet (the cookies will not rise or expand much).
4. Bake the cookies for 12 to 15 minutes.
5. Transfer the cookies to a wire rack to cool completely.
Ingredients
Makes 15 to 20 cookies
1 1⁄4 cups canned low-sodium chickpeas, drained well
1⁄2 cup peanut butter
1 teaspoon vanilla extract
1 tablespoon baking powder 1 teaspoon salt (optional)
1⁄4 cup honey
1 cup chocolate chips or chunks
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