Chickpea Cookies

Tammy Upshaw, Melanie King, and I decided to create this very unique cookie while sipping on wine. They are AHMAZING! If you are a Crossfitter; these are a yummy treat that is perfect for Paleo/ZONE diets. You can omit the chocolate chips/white chocolate chips and only add in dried cranberries and nuts to be extra healthy!
1 can (15 oz) chickpeas (Garbanzo beans)
1/2 cup almond butter or crunchy peanut butter (we used almond butter)
1/2 cup brown sugar
1 tsp. vanilla
1 tsp. baking powder
1 tbsp. flaxseed meal
1/4 cup chocolate chips
1/4 cup white chocolate chips or dried cranberries
¼ cup of finely chopped pecans, walnuts, or pistachios
Preheat oven to 350. Line a cookie sheet with parchment paper. Set aside.
Rinse and drain chickpeas. 
Process chickpeas in a blender or food processor until they have a paste like texture.
In a large bowl, combine mushed chickpeas, flaxseed meal, almond butter, brown sugar, vanilla, and baking powder. Mix until well combined. Fold in chocolate chips, white chocolate chips, and nuts.
Using a small to medium cookie scoop (or about 1 Tbsp. of dough), drop on prepared cookie tray or if you want perfect rounds, roll about 1 tablespoon into perfect balls. Set them about 2 inches apart.
Bake at 350 for approx. 25-30 minutes. Tops should be slightly browned. Remove from oven and let cool at least 6 or 7 minutes on cookie sheet before moving to a wire rack to cool completely.
These taste delicious plain or right out of the oven over any flavor of ice cream. We served it with coffee ice cream and it was insanely good.
Calories – 95
Fat – 4.43
Carbs – 11
Protein – 3.4
Yields – 24 cookies