•1can (1 1/2 cup) low sodium chickpeas, drained. Or boil your own.
•1/4 cup reduced fat peanut butter (or other nut butter of your choice)
•1/4 cup non or lowfat plain greek yogurt
•1/2 cup dark chocolate chips
•2 teaspoon vanilla extract
•1/8 teaspoon baking powder
•6 teaspoon splenda (or other no calorie sweetner
1. Preheat oven to 350°
2. Combine all the ingredients, except for the choco chips, in a blender and blend on high until smooth.
3. Scoop 2 tbsp at a time onto a sprayed cookie sheet. Flatten the cookies with the back of a spoon.
4. Bake for about 18 minutes or until golden brown.
Makes about 14 cookies
**the raw cookie dough can be eaten as a spread for fruits & veggies**