Peanut Butter Chocolate Chip Cookie Dough Drops with Quinoa
1 can (15 ounces) chick peas, drained and rinsed 2/3 cup peanut butter (or a mixture of tahini and PB or Almond butter, etc) 1/4 cup agave nectar 1/2 cup cooked quinoa (regular or sprouted), or 1/4 cup additional nut butter 1/2 teaspoon stevia or a couple of packets 1-1/2 teaspoons baking powder 3 teaspoons vanilla extract 3/4 cup chocolate chips and/or carob chips
Preheat oven to 325 degrees F. Put chick peas, peanut butter, agave, quinoa, stevia, baking powder and vanilla into a food processor. Process until well combined. Scrape down sides and pulse to mix. Add chips and stir to combine.
Spoon onto baking sheet lined with parchment paper. Form into round balls and flatten slightly (wet your hands if you need to). Bake for 10-12 minutes or until bottoms are lightly browned. You can also leave them in ball shape and bake as is.