Pumpkin Chickpea Chocolate Chip Cookies

Lemon and Basil

Use a food processor-
2c garbonzo beans pureed in food processor (I have done pinto beans also)

Then add all the following to the food processor-

• 1 cup pumpkin puree
• ¼ cup natural peanut butter or any other butter
• 1/4 cup honey
• 1/4c xylitol
• 1/4c coconut sugar
• 2 tablespoons flax meal
• 1 tsp vanilla extract
• 1 tsp allspice
• ¾ tsp baking powder
• ½ tsp baking soda
• ½ tsp ground ginger
• ½ tsp salt
• chocolate chips

Then fold in chocolate chips and refrigerate for at least 1 hour (longer is fine).  i found out, If you don't refrigerate them, when they are cooked they will spread out.  Just spread them farther out apart from each other.
Sounds crazy but they aren't that good right out of the oven b/c the base is beans (so they have a beany/grainy texture), they are best if you put them in the fridge and eat them cold

375 degrees 18-20 minutes 

3/2/15 Variations-
I used pinto beans instead
1/4 c honey and 1/4c stevia
Left out flax, b/c I forgot

next time add 1/2-3/4c cacao or 1/2-3/4c cocoa to the mixture to make double choco cookies

Chickpea cookies

The Original Peanut Butter Chocolate Chip Cookie Dough Bites Recipe (aka Chickpea Cookies)
Texanerin and also Begin within Nutrition

Ingredients

• 1¼ cups canned chickpeas, well-rinsed and patted dry with a paper towel^{1 (a person mentioned they used white kidney beans instead)}
• 2 teaspoons vanilla extract
• ½ cup + 2 tablespoons (165 grams) natural peanut butter, SunButter Natural or almond butter - room temperature ²
• ¼ cup (80 grams) honey (commenters have used agave and maple syrup with success!)
• 1 teaspoon baking powder³
• a pinch of salt if your peanut butter doesn't have salt in it
• ½ cup (90 grams) chocolate chips (use vegan and dairy-free chocolate chips, if needed)

Directions

1. Preheat your oven to 350°F / 175°C. Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth. Make sure to scrape the sides and the top to get the little chunks of chickpeas and process again until they're combined.
2. Put in the chocolate chips and stir it if you can, or pulse it once or twice. The mixture will be very thick and sticky.
3. With wet hands, form into 1½" balls. Place onto a Silpat or a piece of parchment paper. If you want them to look more like normal cookies, press down slightly on the balls. They don't do much rising.
4. Bake for about 10 minutes. The dough balls will still be very soft when you take them out of the oven. They will not set like normal cookies.
5. Store in an airtight container at room temperature (or in the fridge) for up to 1 week.

Notes

1. My can of chickpeas was 400 grams, 240 grams without the water, and I used all but a few tablespoons.
2. Don't even try with regular peanut butter! They'll come out oily. You MUST use natural peanut butter. :)
3. If you need grain-free baking powder, you can use 1 part cream of tartar + 1 part baking soda + 2 parts arrowroot