When I first started baking healthy, I didn’t understand substitutions. I also didn’t have a food processor, and I can’t remember the details, but chunky garbanzo beans may have been the reason my first ever garbanzo bean cookies were horrible, and my brother still gives me grief about them to this day. That may explain why though I’ve come across recipes for garbanzo bean desserts, I’ve been hesitant to try it again. After I invented a delicious cake with beans, I re-considered beans as a staple in my desserts. Protein plus low carbs sounded like a good addition to some of my gluten-free treats, so I went for it. And it resulted in some very filling and hard-to-resist garbanzo, or, Chickpea Chocolate Chip Cookies. This cookie is now a favorite in my family–my father, my sister, brother and myself have food allergies meaning we can’t have gluten, dairy and most nuts. Even friends and family without allergies love this cookie and can’t believe they are actually healthy!
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100 per serving
- 1/4 cup chickpeas/garbanzo beans (about 1 can), rinsed
- 2 teaspoons pure vanilla extract
- 1/2 cup sunflower seed butter
- 1/4 cup raw local honey
- 1 teaspoons baking powder
- 2 tablespoons water
- 1/3 cup nondairy chocolate chips
For best results, "skin" beans--rinse them under hot water and gently rub off the translucent skin. This will help the beans disguise themselves into cookies.
Puree beans in the food processor, add all ingredients except nondairy chocolate chips. (Fold those in last).
Spoon little mounds (about 2 tablespoon-size) of dough onto cookie sheets, and bake about 10-12 min until fluffy and not gooey. Let cool a couple minutes and enjoy!