Okay, so raise your hand if you love warm, gooey, melt-in-your-mouth ddddddelicious chocolate chip cookies….if you don’t have your hand raised, I’m questioning your character {kidding, sort of 😉 }. Also, if you don’t have your hand raised, I bet you will after you try these! Y’all, this recipe is UH-MAZING and you can go back for seconds {or thirds} without feeling guilty. There is NO flour and NO added sugar… and yes, they still taste yummy!
And you are getting a decent amount of protein since the main ingredients are beans and nut butter! You also get a decent amount of carbs because of the beans, BUT the beans are also a good fiber source, keeping the glycemic impact low. I call that a nutrition win!
I made these for a dinner party and served them with a scoop of ice cream! They were a hit and the best part was no one could tell they weren’t “real” chocolate chip cookies! Even the picky eaters devoured it. Success!! 
Enjoy! <3 Norma
Chickpea Brownies
Ingredients
- 2 15 oz cans garbanzo beans rinsed and drained
- 1 cup all natural smooth nut butter I like to use almond butter, but peanut butter works too
- ⅔ cup honey
- 4 tsp vanilla
- 1 tsp salt
- ½ tsp baking powder
- ½ tsp baking soda
- ¾ + ⅓ cup semi-sweet chocolate chips
- sea salt
- chopped pecans optional
- non-stick cooking spray
Instructions
- Preheat oven to 350 and spray 9×13 inch pan with nonstick cooking spray.
- In a food processor (or a really good blender) add all ingredients except chocolate chips and process until batter is smooth. Then stir in 2/3 cup of chocolate chips.
- Spread batter evenly in prepared pan then sprinkle the remaining 1/3 cup {or your desired amount} of chocolate chips on top {& pecans if using}. Bake for 25 minutes or until toothpick comes out clean and edges are starting to brown.
- As soon as you remove the brownies from the oven, sprinkle lightly with sea salt {this step really takes it to the next level}. Allow to cool for at least 20 minutes. Cut into squares and serve!