Choc Chickpea Peanut Butter Cookies

Pre-heat oven to 180°C or 160°C fan-forced. Line two trays with baking paper.

Into the bowl of a food processor add the drained chick peas with the rest of the ingredients except for the chocolate chips.

Blend for 30 seconds then stop and scrape down sides of the bowl. Continue to blend for another 2 minutes until the mixture is smooth and creamy and no lumps of chick peas are visible.

Remove cookie dough from the food processor and stir in chocolate chips.

For uniform size cookies, weigh 50g of dough and roll into balls. If the dough is sticky, lightly wet your hands with water.

Place cookie balls onto prepared tray and gently flatten each one into a round cookie shape. Bake for 15-17 minutes until golden brown and crusty on top.

Allow cookies to cool on tray for 15 minutes before transferring them to a rack to cool completely.