Ingredients

• 15 ounce can garbanzo beans/chickpeas
• 1/2 cup smooth natural peanut butter
• 1/3 cup pure natural maple syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 cup dark chocolate chips

Preparation

1. Rinse and drain the garbanzo beans. Preheat oven to 350 degree F. Line a cookie sheet with parchment paper to reduce sticking.
2. Put all ingredients, except the chocolate chips, into a food processor and blend until smooth. Use a blender if you do not have a food processor.
3. Mix chocolate chips into the dough by hand.
4. Spoon out about a tablespoon of dough for each cookie onto the cookie sheet.
5. Bake for about 12 minutes or until cookies get a little brown on the edges.

Helpful hints

• These cookies do not spread out much while baking and the dough is a little sticky. If you want a smoother, rounder cookie, try freezing the batter for about an hour so you can shape them into discs before placing them on the cookie sheet.
• Natural, pure maple syrup should not contain phosphorus additives. Some more processed varieties do, be sure to look for pure maple syrup and read the ingredient list for phosphates.
• Our bodies do not absorb all of the potassium and phosphorus in plant-based foods, such as the garbanzo beans in this recipe, which also gives you a bit more protein than a regular cookie.
• Peanut butter can be enjoyed in small amounts in a kidney friendly diet. You may also substitute any other natural nut butter.
• Semisweet chocolate chips can be substituted for the dark chocolate chips.