Project Self Esteem by Ayesha Akhtar

I am a complete sucker for chocolate chip cookies. It is my weakness; my downfall. I was so happy to come across this guilt-free recipe from ToneItUp.com and made a few changes according to what I had in my pantry.  Lessons learned: blend well – you don’t want chunks of chickpeas visible in the cookie. Perhaps blend the chickpeas well first, then slowly add in the rest of the ingredients. The coconut sugar is something I use in baking a lot – it tends to darken whatever I bake, so keep that in mind. Enjoy!

Blend all ingredients (except chocolate chips) well – I had to use a bit of oil.
No one will ever guess the secret ingredient! No one will ever guess the secret ingredient!

3/4 cup Creamy Unsalted Peanut Butter – Almond Butter is best but I didn’t have any on hand.

1/2 cup Organic Coconut Sugar
1 can (15oz) Garbanzo Beans, Canned, Rinsed
1/2 tsp salt
1/2 tsp Baking Soda
1/2 tsp, Baking Powder, Aluminum Free
2 tsp (5 mL), Vanilla Extract

Mix in via spoon:

1.5 cup Chocolate Chips

Pour batter into greased 9×9 pan. Bake at 350 for about 30 minutes.

Nutrition Facts

(Recipe adapted from ToneItUp.com)