Updated: Oct 14, 2021
Using chickpeas (garbanzo beans) is my new go to for cookies. I just love the texture of these cookies and the way the chickpeas make such a great replacement for not only flour, but for butter as well.
Allow the cookies to cool first or else they will crumble.
Hot out of the oven they taste a bit like warm lava cake.
I like to store them in the fridge and eat them cold the next day!
1 can chick peas (garbanzo beans) drained
1/2 cup tahini
1/3 cup maple syrup + 2 T (or add an additional 2 T if you like things sweet)
2 tsp. vanilla
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup dark chocolate chips (stevia sweetened) or use raisins instead if you aren’t doing chocolate
OPTIONS: Try experimenting with ginger powder as a replacement for the chocolate chips for a ginger snap cookie
Preheat the oven to 350 degrees.
Add the chickpeas and tahini into a food processor and blend on high for 1 minute.
Add the maple syrup and vanilla and continue to blend for 2-3 minutes, scraping down the sides often. You want the mixture to be entirely free of any lumps.
Add the baking soda, baking powder, and salt, then blend for 30 seconds.
I add in the chocolate chips (could be raisins if you don't eat chocolate) and just pulse them in so as to mix them but not chop them into bits.
Drop rounded tablespoons of cookie dough onto a baking sheet. The cookies will spread just slightly so be sure you leave a few inches of space between cookies.
Bake for 16-20 minutes until the cookies have browned on the edges.
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