Ingredients:

15 oz. canned chickpeas (garbanzo beans), rinsed and drained 

1/2 cup packed brown sugar

1 large egg

3 tbsp. canola oil

2 tsp. vanilla extract

3/4 cup powdered peanut butter

1/2 cup whole-wheat pastry flour

1/2 tsp. baking soda

1/4 tsp. salt

1/2 cup semisweet chocolate chips

Directions:

Step 1

Arrange racks in the upper and lower thirds of the oven. Preheat the oven to 350°F. Line 2 large sheet pans with parchment paper.

Step 2

In a food processor, pulse the chickpeas until finely chopped, scraping down the sides of the bowl as needed. Add the sugar, egg, oil and vanilla, and process until smooth. 

Step 3

In a medium bowl, whisk the powdered peanut butter, flour, baking soda and salt. Add the flour mixture to the food processor, and pulse until just blended, 6 to 8 times. Add the chocolate and pulse until just combined, 2 to 3 times. 

Step 4


Scoop 1½ to 2 tbsp. of the dough onto the prepared pans, about 12 cookies per pan. (The dough will be sticky.) Using a spatula, flatten each cookie slightly. Bake until the cookies are set, 12 to 15 minutes, rotating the pans after 7 minutes. Put the cookies on a wire rack to cool. 

Serving size: 1 cookie