Peanut Butter Cookies (with Garbanzo Beans)

I could call these grain-free, sugar-free, vegan bites of peanut delight...but then my kids would never eat them. Which would really be ok, because I love them! Peanut butter cookies were always my favorite growing up, and our vegan friend brought these to my daughter. Do you notice how my best recipes lately have been personally passed to me from other people? What a blessing!

I used a recipe found at Texanerin.com, and for once made no changes. Well, except that I didn't use chocolate chips. There I go modifying again! Check out the original blogged post for tips if you want more info about these. They do require a food processor. Since I donated mine one day when I was attempting minimalism, I used the hand blender (which of course I acquired after I realized I would rather make my own mayo than have only 100 possessions). I suggest the food processor, as the
occasional Garbanzo bean chunk was not husband-approved. The rest of us, however loved the texture.

Peanut Butter Cookies (with Garbanzo Beans)
1 1/4 cups garbanzo beans, or chickpeas, patted dry with a towel(I soaked and cooked mine on low overnight, but canned would be fine)
1/2 cup plus 2 tablespoons natural peanut butter
1/4 cup honey
1 teaspoon baking powder
2 teaspoons vanilla

Mix all ingredients until smooth with a food processor.  Form into golf ball sized balls. Place on a cookie sheet with parchment paper or a pizza stone. Flatten lightly, then criss-cross mark with a fork. Bake for 10 minutes at 350.