So have y'all seen the garbanzo bean cookies going around your Facebook posts? A friend of mine "shared" a recipe, so of course I decided to modify it and make it my own. Now this is my very first gluten free cookie. Is it as good as a ooey gooey butter and sugar filled cookie? Of course not. Butter makes everything better, lets be honest folks. But this recipe is nearly all natural AND gluten free. And you can feel good about feeding these to your family.
Ingredients:
1 15.5oz can of garbanzo beans
2/3 c all natural peanut butter
2 tsp baking soda
1/8 c unsweetened cocoa powder
1/3 c unsweetened shredded coconut
2 Tbsp all natural honey
1 ripe banana
1 tsp vanilla extract
5oz dark chocolate chip (I prefer Ghiradelli 60% dark chocolate chips, but they were out of them at my grocery store)
Preheat your oven to 350 degrees. Combine all ingredients, except dark chocolate chips in a food processor. Process until combined and looks like cookie dough. Add dark chocolate chips and pulse until just incorporated.
Refrigerate for 20-30 minutes. Using about one tablespoon of dough, form a ball and gently press down...looks like a mini hamburger, right? Fill cookie sheet and bake in preheated oven for 12 minutes. Allow cookies to cool on a wire rack. Serve with a glass of milk...or almond milk...or soy milk...or whatever milk your diet allows you. These cookies are chocolatey!
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