Ingredients
1 can chickpeas (garbanzo beans), rinsed and drained
2 egg whites
2 teaspoons vanilla extract
1/4 cup light coconut milk
1/4 cup honey
2 tablespoons almond butter
1/4 teaspoon salt
1/2 teaspoon baking powder
1 cup quick-cooking oats
1/2 cup chocolate chips
Preparation
Place chickpeas, vanilla, and coconut milk in a small food processor; pulse until mixture forms a smooth paste. Pour chickpea batter into a medium bowl. Add honey, almond butter, egg whites, salt, and baking powder to the chickpea batter; mix until thoroughly incorporated. Without cleaning out the food processor, add the oats and grind to a flour-like consistency. Stir oats and chocolate chips into batter.Drop cookies by the tablespoon onto a sheet pan. Gently flatten and shape cookies with back of a spoon or your fingers. Bake for 15 minutes at 300ºF, turning halfway after 10 minutes. Cookies will remain soft and will not spread.
