|CHOCOLATE CHIP COOKIES- Katie Promersberger|
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.