Flourless Peanut Butter Chocolate Swirl Cookies

These yummy, moist cookies sweetened with raw honey are much healthier than a typical cookie. Beans replace the flour and egg while natural peanut butter is used instead of butter, for an egg, dairy, and gluten free dessert option. No one will be the wiser! Wait until people rave before you spill the beans.
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1 1/2 cups (or 1 can) chickpeas or white beans, well-rinsed and patted dry 1 teaspoons vanilla extract 1/2 cup natural peanut butter 1/3 cup raw honey 1/4 salt (if using peanut butter without salt) 2/3 cup semi-sweet chocolate chips


1) Preheat your oven to 350°F
2) Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth. Scrape the sides and process again until combined.
3) If the dough is warm after processing, mix in the chocolate chips as little as possible. These cookies look much more appealing if the chocolate isn't mixed in all the way, but is just swirled by gently stirring so chocolate chips don't melt into dough. If the dough is not warm, pulse the dough in a food processor once or twice. The mixture will be thick and sticky. Place 16 spoonfuls of dough onto a cookie sheet lined with parchment paper.
4) If some chocolate chips have melted from the heat of the processor and the chocolate is already swirled through the cookie, bake for 15 minutes. If the chocolate chips are all intact, place in a hot oven for two minutes, and then using a knife, gently swirl the melted chocolate chips around the cookie. Continue to bake for 13 more minutes and take them out after a total of 15 minutes even if you think they're not done. Sprinkle hot cookies with one packet of monk fruit sugar substitute or Stevia substitute if desired. Enjoy!