My sweet tooth over the holidays was out of control, to say the least. So amidst theMuddy Buddy Cookies and Caramel Apple Pie {extra caramel}, I have attempted to incorporate some nutrient-dense foods into our meals. And into our desserts. These chickpea-based chocolate chip cookies are tasty and tender enough to fool any unknowing consumer of baked goods while filling them with nutritious fiber and protein. Very sneaky, actually.

Flourless Chocolate Chip Chickpea Cookies
makes about a dozen cookies

-1 (15 ounce) can chickpeas (garbanzo beans), thoroughly rinsed and drained
-2/3 cup natural peanut butter
-1/3 cup maple syrup
-1 Tablespoon pure vanilla extract
-1 teaspoon baking powder
-1/4 teaspoon cream of tartar
-1/2 cup semi-sweet chocolate chips

1. Preheat oven to 375F and line a baking sheet with parchment paper or non stick baking mat.
2. Place all ingredients except chocolate chips in food processor. Process until completely smooth.
3. Stir in chocolate chips.
4. Place by 1 1/2 – 2 Tablespoonfuls on lined baking sheet and bake in preheated oven for 12-14 minutes.
5. Allow to cool on cookie sheet for at least 5 minutes.
Enjoy.

notes:
optional substitutions…
-chickpeas: white beans
-peanut butter: any other nut or seed butter
-maple syrup: raw honey, coconut sugar, white sugar, brown sugar
you may have to add a touch of milk to wet dough if using dry sugars