What, I'm making cookies?? Yes, and you'll never guess what these have in them. Wait for it...wait for it...garbanzo beans!! After making my Peanut Butter Chocolate Chip Hummus, I went for the cookies. Personally, I like the cookie version better. The difference in textures hits it right for me. Thanks to Texanerin Baking, I found this recipe.
While I was wary of the taste, they are delicious and you would never guess the secret ingredient. It's a cookie that gives some protein with less sugar, carbs, and oil!
from Texanerin Baking
1 1/4 cups canned chickpeas (garbanzo beans), drained and rinsed
2 tsp vanilla
1/2 cup + 2 Tbsp natural peanut butter
1/4 cup honey
1 tsp baking powder
pinch of salt
1/2 cup chocolate chips
Preheat oven to 350. Combine everything but chocolate chips in food processor until smooth. Scrape the sides of the food processor as you go. Add chocolate chips and pulse a couple times or stir in. The mixture will be thick and sticky. Make balls (I used my cookie scoop) and press down to resemble cookie form. They will not spread or rise upon baking. I found them easier to form, and less sticky, if they were slightly chilled. Bake 10-14 minutes, depending on your desired outside texture. Personally, I cooked mine about 14 minutes. Best if eaten the day of cooking, the outside texture goes soft if stored longer.