Healthy Chocolate Chip Cookies

- 1 can chickpeas (garbanzo beans), rinsed and drained
- 2 egg whites
- 2 teaspoons pure vanilla extract
- 1/4 cup light coconut milk
- 1/4 cup raw honey or organic agave
- 2 tablespoons Raw almond butter
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup organic quick-cooking oats (or Gluten Free to make the whole recipe GF)
- 1/2 cup organic semi sweet chocolate chips

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.

Serving Size: makes 28 cookies