Food Service Version
Yield
4 dozen cookies
Ingredients
5 cups chickpeas
2 ⅔ cups peanut butter
2 ⅔ cups chocolate chips
1 cup honey
2 Tbsp. vanilla extract
1 Tbsp. plus 2 tsp. baking powder
½ tsp. salt
2 ⅔ cups peanut butter
2 ⅔ cups chocolate chips
1 cup honey
2 Tbsp. vanilla extract
1 Tbsp. plus 2 tsp. baking powder
½ tsp. salt
Directions
1. Preheat oven to 350 °F .
2. In a food processor, add all ingredients except for the chocolate chips and process until the mixture is smooth.
3. Stir in the chocolate chip until evenly distributed.
4. Form the batter into ~1 ½ inch balls. Wet your hands to decrease stickiness.
5. Place the balls onto a baking sheet lined with parchment paper or thinly coated with cooking spray, ~2 inches apart.
6. Flatten the balls with a fork or your fingers.
7. Bake the cookies for 8-12 minutes, until they set.
8. Let cool on the sheet or a wire rack.
2. In a food processor, add all ingredients except for the chocolate chips and process until the mixture is smooth.
3. Stir in the chocolate chip until evenly distributed.
4. Form the batter into ~1 ½ inch balls. Wet your hands to decrease stickiness.
5. Place the balls onto a baking sheet lined with parchment paper or thinly coated with cooking spray, ~2 inches apart.
6. Flatten the balls with a fork or your fingers.
7. Bake the cookies for 8-12 minutes, until they set.
8. Let cool on the sheet or a wire rack.
Home Version
Yield
One dozen cookies
Ingredients
1 ¼ cups chickpeas
⅔ cup peanut butter
⅔ cup chocolate chips
4 Tbsp. honey
½ Tbsp. vanilla extract
1 ¼ tsp. baking powder
⅛ tsp. salt
⅔ cup peanut butter
⅔ cup chocolate chips
4 Tbsp. honey
½ Tbsp. vanilla extract
1 ¼ tsp. baking powder
⅛ tsp. salt
Directions
1. Preheat oven to 350 °F
2. In a food processor, add all ingredients except for the chocolate chips and process until the mixture is smooth.
3. Stir in the chocolate chip until evenly distributed.
4. Form the batter into ~1 ½ inch balls. Wet your hands to decrease stickiness.
5. Place the balls onto a baking sheet lined with parchment paper or thinly coated with cooking spray, ~2 inches apart.
6. Flatten the balls with a fork or your fingers.
7. Bake the cookies for 8-12 minutes, until they set.
8. Let cool on the sheet or a wire rack.
Source: recipeland.com, recommended by Becky Koennicke, Glover Community School’s Food Service Director
2. In a food processor, add all ingredients except for the chocolate chips and process until the mixture is smooth.
3. Stir in the chocolate chip until evenly distributed.
4. Form the batter into ~1 ½ inch balls. Wet your hands to decrease stickiness.
5. Place the balls onto a baking sheet lined with parchment paper or thinly coated with cooking spray, ~2 inches apart.
6. Flatten the balls with a fork or your fingers.
7. Bake the cookies for 8-12 minutes, until they set.
8. Let cool on the sheet or a wire rack.
Source: recipeland.com, recommended by Becky Koennicke, Glover Community School’s Food Service Director
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