LEMOINE FAMILY RECIPES
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CHOCOLATE CHIP COOKIES- Katie Promersberger

1 can chickpeas, drained and rinsed 1 can white beans, drained and rinsed 1/2 cup natural peanut butter 3 tbsp whole wheat flour 1 tbsp maple syrup 1 tsp vanilla 1/2 tsp salt 3 tbsp agava nectar 1 drzl milk 12 oz semi-sweet chocolate chips

Dry the chickpeas and beans on a paper towel before placing into blender. Combine all except milk and chocolate chips in a blender until well combined and to a smooth consistency. Stir in chocolate chips, adding a little milk to thin the batter slightly to make it workable. With wet hands form into 1-1/2 inch balls. Place onto cookie sheet with parchment paper, press down slightly to flatten. Bake at 350 degrees for about 25 minutes until edges are golden brown and the cookies are lightly puffed up. The dough balls will still be soft when they come out of the oven. Allow to cool completely on the pan.