Chocolate Chip Chickpea Cookies

I stumbled upon this weird internet vortex with tons of 'Chocolate Chip Cookies made with Chickpea' recipes and I thought to myself, "HOW CAN THAT BE GOOD?" Some recipes urged you to eat them only while they were warm, and some suggested just using the dough as a sweet dip. Which brings me to my next concern for the food world, dessert hummus. I have seen it sold in stores or recipes online and the reaction on my face is always the same, total repulsion. Kind of like the face a baby makes when you give him his first lemon wedge combined with total skunk smell shock while driving down the highway. I consider myself to be a hummus snob and the idea of turning it sweet ON PURPOSE! just sounded so wrong.
So finally I decided I was going to make these cookies, out of some sort of morbid curiosity. I studied 5 or 6 recipes that looked like they had the most promise and comprised my own taking the best ideas from each one. And what did I end up with? AWESOME DESSERT HUMMUS THAT TURNS INTO AWESOME COOKIES MADE OUT OF CHICKPEAS.
Boy, is my face red. These cookies are so soft as a result that I wonder what other things I could substitute beans in for flour. Kind of makes me what to experiment more with black bean brownies; I never did get those right....

These cookies are total "sneak good stuff into bad stuff" treats for kids or picky adults. But they are also just damn good, actually healthy cookies to eat whenever you have that craving. You can't detect any kind of bean flavor at all thanks to the peanut butter. They have no flour and no added oils or white sugar (depending on the kind of chocolate chips you buy). I also suggest substituting the oats for almond meal for a gluten free cookie.

Chocolate Chip (shhh Chickpea) Cookies
makes 10 small cookies
1-15oz can chickpeas drained, rinsed & patted dry
1/4 cup old fashioned oats
1/3 cup natural unsweetened chunky peanut butter
1/3 cup light agave
2 tbl oat, hemp or almond milk
2 tsp vanilla extract
1 tsp baking powder
1/8 tsp baking soda
1/8 tsp salt (only if your peanut butter has none)
1 cup chocolate chips or chunks

Preheat the oven to 350.
Combine the chickpeas and oats in a food processor and blend for 2-3 minutes. Add the peanut butter, agave, milk, vanilla, baking powder, baking soda and salt. Blend into a smooth dough. Stir in the chips by hand.
Scoop out on a lined baking sheet but don't press the cookies down. Bake for 11 minutes.