For the Foodies: Chick Pea Cookies (yes, you read that right)

I love chocolate chip cookies, but being somewhat of a health nut, I like to experiment with recipes and add unlikely ingredients to make the cookies healthier. Last week I used hemp protein powder in a gluten-free mix but it wasn't anything special. In my never-ending persuit for the perfect "healthy" cookie recipe, I thought I'd give these garbanzo bean cookies a go and I think they're worth sharing. 

Before I get to the recipe, I have to tell you that I have a "thing" against using measuring cups- I just like to throw everything together and estimate. Sooo, sorry, because I realize that doesn't really do much to help people replicate the recipe. Anyway, here's what I did: 

1 teaspoon of raw, organic coconut oil (this was my substitution- it wasn't in the original recipe, and it adds a nice flavor)

4 generous teaspoons of organic, creamy peanut butter

2 teaspoons of organic vanilla extract

some agave (recipe called for 1/4 cup, but I just put a couple squeezes in there. In hindsight, I would've used stevia or something similar- the cookies are kind of gooey and I think the stevia would've been a better compliment than the agave)

1 can of chick peas (aka garbanzo beans), rinsed and put in the food processor. (The food processor is key because they are difficult to mash up.)

chocolate chips

a dash of baking soda

Mix all the ingredients together, and ball them up as you would peanut butter cookies. The don't really melt into the baking sheet, so I pressed them down with a fork before putting them in the oven. Bake for about 10 minutes at 350. Eat and be merry.