Directions

1. Pre heat oven to 350° In a food processor blend pecans and peanut butter until very smooth. Then add in all of the other ingredients except for the chocolate chips and pulverize everything together until there are no little pieces of chic peas left. Add chocolate chips and stir into batter with spoon.

2. Line a baking sheet with parchment paper and get your hands wet. You'll want to wet your hands to handle this cookie dough because it is sticky and somehow the water makes your hands non stick in this recipe. I use a regular spoon to get the batter into my hands it makes about a medium size cookies. You can adjust size and cook time to your liking. These cookies don't spread like regular cookies so the best method is to roll the cookies into a ball and then flatten them down a little when you put them on the cookie sheet. I like to sprinkle mine with some flaky sea salt.

3. • Bake for about 10 to 12 minutes at 350° depending on your cookie size, then let them cool completely before eating.