Peanut Butter Chocolate Chip Cookies

Vegan, Flourless, and Gluten Free!

An awesome tasting cookie made with chickpeas and zero flour...? Who knew! This is one of my favorite recipes, in part because it's just 

so easy to make, but also because they taste fantastic! I'm not gonna lie, these cookies are good, and because of their ingredients the texture is deliciously soft and chewy. But they don't have the rise and crumb of a regular cookie made with flour, yet that's totally okay by me! I don't mind at all, and because of the texture I think it makes them even more addicting. It really is hard to eat just one.

Here ya go, let me know what you think in the comments below. Or better yet, take a pic of your creation and post it using the hashtag #dawndunkinwellness. I'd love to see!

INGREDIENTS:
1 can - garbanzo beans (preferably organic and BPA free can)
1/2C - organic creamy peanut butter (almond butter if you wish but no extra anything - no added oils or sugar, just nuts)
1/4C - pure maple syrup (a good quality please)
2tsp -  pure vanilla extract
1tsp - baking powder
1/2tsp - sea salt
1/3C - vegan dark chocolate chips (more or less as desired)

DIRECTIONS:

• Preheat oven to 350 degrees Fahrenheit, and line a baking sheet with unbleached parchment paper.
• In a food processor, blend all of the ingredients, except for the chocolate chips, until smooth and creamy.
• With a spatula or wooden spoon, fold in the chocolate chips until combined.
• Using a spoon, scoop  out approximately 2Tb of dough per cookie. Roll into balls and place on the parchment lined baking sheet. Flatten slightly with your fingers, or use a fork to make fork lines like a regular peanut butter cookie.
• Bake for approximately 20min or until golden brown. Take out of the oven and let cool completely before handling.
• Once cooled you may place the cookies in a  glass tupperware for storage.

NOTE: I like to store mine in the fridge for a more chilled and chewier texture. ENJOY!