Garbanzo Bean Chocolate Chip Cookies

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I’ve been gluten free since 2009 and I can’t believe it’s taken me this long to discover bean based desserts. I always assumed that the beans would over power the recipe and therefor be loaded with sugar to compensate, but after discovering these amazing garbanzo bean chocolate chip cookies, I realize I have been missing out.

Ryder LOVES beans, which was the perfect excuse for my to explore bean recipes on Pinterest. I stumbled upon a recipe for garbanzo bean cookies (and so many other delicious sounding treats) on Texanerin.com Grain Free Peanut Butter Chocolate Chip Cookie Dough Bites and they are the perfect dessert to allow Ryder a treat, without packing on the mom guilt. He enjoys them so much, we have to hide them in different places around the kitchen or he will point to the cabinet and say, “This! This!” until we give him one.

Typically I read directions very carefully, as measurements matter when it comes to baked goods; however, the first time I made these, my attention was split between Ryder, making dinner and the cookies and I accidentally missed a couple instructions. The result was so tasty, I have continued to follow the same steps each time I’ve made them, though the original recipe looks amazing and one of these days I will make them the way they were intended.

Garbanzo Bean Chocolate Chip Cookies

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Cook Time: 9 – 10 Minutes

Makes about 18 Cookies

Ingredients

  • 10oz organic garbanzo beans, well rinsed and dried
  • 2 teaspoons vanilla extract
  • 1/2 cup + 2 tablespoons Trader Joe’s crunchy, no salt added almond butter brought to room temp
  • 1/4 cup honey
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/3 cup + 1/4 cup semi-sweet chocolate chips

Directions

  1. Preheat oven to 350°F. Combine garbanzo beans, vanilla extract, almond butter, honey, baking powder and salt in the Vitamix*. Blend until smooth. It should resemble almond butter at this point.
  2. Add 1/4 chocolate chips and continue to blend on soup/heated setting until chocolate chips have melted and batter has darkened.
  3. Allow batter to cool and pour into mixing bowl. Fold in remaining 1/3 cup chocolate chips.
  4. With wet hands, form into 1″ balls. Place onto cookie sheet lined with parchment paper. Press down slightly on the balls to resemble regular cookies. They do not flatten much while cooking.
  5. Bake for about 9-10 minutes. The dough balls will still be very soft when you take them out of the oven. They will not set like normal cookies.
  6. Store in an airtight container at room temperature (or in the fridge) for up to 1 week.

*I used a Vitamix with the hot soup setting to melt the chocolate chips in the dough. If you are using a food processor instead of a Vitamix, melt the 1/4 chocolate chips separately before adding them to the batter.

 

 

 

 

 

 

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