1 1/4 cups canned chickpeas, well-rinsed and then dried (paper towel works great)
2 tsp vanilla extract
½ cup + 2 tbsp natural peanut butter, room temperature
1/4 cup honey
1 tsp baking powder
a pinch of salt
1/2 cup chocolate chips
Preheat the oven to 350 degrees.
Add the chickpeas, vanilla, peanut butter, honey, baking powder, and salt to the bowl of a food processor. Process until smooth, scraping down the sides as needed. Mix or pulse the chocolate chips into the mixture. The dough will be sticky.
Roll the dough into 1½ inch balls and flatten slightly with the bottom of a glass or measuring cup. The cookies won't change shape much when baking. Place the balls on a baking mat or parchment lined baking sheet.
Bake for 10 minutes. Allow the cookies to cool a few minutes on the baking sheet and then remove them and let them cool on a wire rack.
Store the cookies in an air-tight container and enjoy!