Peanut Butter, Chocolate Chip, Chick pea cookies

Wow!  That is all I have to say about these cookies.  I came across these cookies on THIS blog.  I use my small stainless steel scoop from Pampered chef and it makes about 33 cookies and each cookie is about 32 calories a piece!  I ate 8 of these cookies for dessert tonight and I only racked up 300 calories!  Do you have any idea how many calories it would be if I ate 8 chocolate chip cookies, even homemade cookies made with the same stainless steel small scoop.  Those are about 110 calories a piece, that's like 880 calories!  So I saved 580 calories with these babies! 

I made them in my amazing new Blendtec blender.  The recipe says to make them in a food processor or a blendtec blender, but I bet you could also do pretty well making them with a kitchen aid.  The thing is you need to puree the chick peas somehow.  I baked them on my stoneware and they turned out excellent.  The directions say to put parchment paper, or a baking mat down before baking them if you don't have stoneware.  The dough is very sticky. 
Here is the recipe from the original website

Ingredients

• 1¼ cups canned chickpeas, well-rinsed and patted dry with a paper towel¹
• 2 teaspoons vanilla extract
• ½ cup + 2 tablespoons (165 grams) natural peanut butter, SunButter Natural or almond butter - room temperature ²
• ¼ cup (80 grams) honey (commenters have used agave and maple syrup with success!)
• 1 teaspoon baking powder³
• a pinch of salt if your peanut butter doesn't have salt in it
• ½ cup (90 grams) chocolate chips (use vegan and dairy-free chocolate chips, if needed)

Source

Directions

1. Preheat your oven to 350°F / 175°C. Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth. Make sure to scrape the sides and the top to get the little chunks of chickpeas and process again until they're combined.
2. Put in the chocolate chips and stir it if you can, or pulse it once or twice. The mixture will be very thick and sticky.
3. With wet hands, form into 1½" balls. Place onto a Silpat or a piece of parchment paper. If you want them to look more like normal cookies, press down slightly on the balls. They don't do much rising.
4. Bake for about 10 minutes. The dough balls will still be very soft when you take them out of the oven. They will not set like normal cookies.
5. Store in an airtight container at room temperature (or in the fridge) for up to 1 week.

Notes

1. My can of chickpeas was 400 grams, 240 grams without the water, and I used all but a few tablespoons.
2. Don't even try with regular peanut butter! They'll come out oily. You MUST use natural peanut butter. :)
3. If you need grain-free baking powder, you can use 1 part cream of tartar + 1 part baking soda + 2 parts arrowroot.

 
Gratitude Journal
In light of my amazing discovery with these cookies, I am incredibly thankful for my Blendtec blender!  I am grateful that I was able to get the blender by working at home a few hours a week.  I am grateful for people who have amazing blogs for me to try the recipes from!