Chick Pea Chocolate Chip Cookies

Yield: Approximately 18 cookies

1.5 cup cooked chick peas (15 oz can, rinsed and drained)
5 medjool dates, pits removed
2 Tbsp maple syrup (optional)
1/3 c nut butter
1/2 tsp vanilla
1/2 tbsp baking powder
1/2 c mini chocolate chips

Combine all ingredients except chocolate chips in food processor or blender.  (The food processor would be better, but the blender could work if it's all you have.)  If your dates are pretty firm, soak them in hot water for 10 minutes before using.  Scrape sides of food processor as needed and blend until dough is uniform.  Transfer to bowl, fold in mini chocolate chips.  Use 1 heaping Tbsp of dough for each cookie.

These cookies do not change shape as they bake, so you might want to smooth and shape them with your fingers as you scoop dough to transfer to your baking sheet.

Bake at 350 for 12 - 14 minutes.  The timing is important and will likely vary based on your oven.  They don't really need to be baked as they are just beans, nut butter and dates - baking them improves their texture, but also know that the bottoms get a little dark after about 15 minutes.