GARBANZO PEANUT BUTTER & HONEY COOKIES

Cookie Time.  :)

INGREDIENCE:
1 can of (G)arbanzo beans drain and washed.
1/2 cup creamy peanut butter.
2 Additional table spoons of peanut butter.
2 Table spoons of water.
4 Table spoons of honey
2 Table spoons of butter.
1 1/2 teaspoon baking powder
1/2 cup sugar
1/2 cup brown sugar
1 teaspoon cinnamon
1 1/2 cups flour

METHOD: 
For this recipe you will need a small food processor, or a blender to cream the G beans.  After each blend open it up and push every thing down with a spatual and add the water, keep blending.  Next add two table spoons of peanut butter and blend some more and keep pushing the mixture down with a spatula periodically.

 Cut the 2 table spoons into small squares and add to the mixture.

 Push them down into the paste and blend until their are incorporated until every thing is creamed.  

Remove the cream from the processor with a spatula and put all in a mixing bowl with 1/2 cup peanut butter, cinnamon, honey and baking powder.   I was not paying attention and globbed the peanut butter right on top of the honey and backing powder.  It's their, just hiding.   Mix all well.

 Next add sugars and mix in.

 Incorporated.

 Add one cup of flour.   This dough is very wet it will absorb all the flour.

 Add another 1/2 cup and mix in very well, until you can not see any more flour.

 Spray your hands with non stick and roll walnut size dough balls and place on a non stick cookie sheet or as I like to do my pizza pan.  These cookies do not have enough butter to flatten out by them selves, so you have to flatten first before you cook them.

Bake at 350 and check periodically. They will be done when the bottoms are golden.  Yeah you heard me right the bottoms. Just take a metal spatula and gently lift them to check.  And this goes for all cookies, when the bottoms are golden the cookie is ready.  

Whalla.   Now I completely forgot to take a picture of them cooked.  Oh well.