Chickpea Pecan Cookies

Pre heat oven to 350°

Ingredients

1 cup pecans

3 Tbsp any nut butter I used peanut butter 

1 15 oz can of chickpeas rinsed and dried 

3 tsp vanilla bean paste or vanilla extract

1/2 cup maple syrup or honey

1 tsp baking powder

a pinch of salt

1/2 cup chocolate chips 

3 Tbsp enkorn flour (optional if you want a denser chewier cookie)

Directions

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. Transfer batter to a bowl and add chocolate chips.  At this point you're ready to roll into balls.

Line a baking sheet with parchment paper and get your hands wet. Yes 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.  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. 

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