I have fallen in love with the idea of making sweet treats more nutritious. I’d heard of adding garbanzo beans to cookie dough and it intrigued me but the thought of converting the recipe into a gluten-free and dairy-free version seemed too much to handle.
However, the other day we were craving chocolate chip cookies so I put my thinking cap on and got to work. Here is what I came up with and I must say, they were divine! I prefer all my cookies warm out of the oven and these were no disappointment! They were still good after cooling but if we would have had left overs (2 hungry boys here…) I would’ve tried popping them in the microwave for a few seconds to reheat them.
I would love for you to make them and come back to leave a comment below. Tell me what you think. Did you modify the recipe and add nuts? Let me know.
Garbanzo Bean Chocolate Chip Cookies
1 Tablespoon flax seed meal
2 Tablespoons water
1 can organic garbanzo beans, rinsed and drained
2 teaspoons vanilla extract
1/4 cup unsweetened almond milk
1/4 cup agave nectar
2 Tablespoons almond butter
1/4 teaspoon salt
1/2 teaspoon baking powder
1 cup quick-cooking gluten-free oats
1/2 cup gluten-free, dairy-free chocolate chips
In a small bowl combine flax seed meal and water and set aside for 10 minutes.
Place chickpeas, vanilla, and almond milk in a small food processor; pulse until mixture forms a smooth paste. Pour chickpea batter into a medium bowl.
To the chickpea batter add agave nectar, almond butter, salt, and baking powder . Stir well. Then add the flaxseed mixture and stir until thoroughly incorporated.
Without cleaning out the food processor, add the oats and grind to a flour-like consistency. Stir this oat flour and chocolate chips into the batter.
Drop cookies by the tablespoon onto a greased sheet pan. Gently flatten and shape cookies with back of a spoon or your fingers. Bake for 15 minutes at 300ºF, turning the sheet pan around (180 degrees) after 10 minutes. Cookies will remain soft and will not spread. Makes about 24 cookies.