That may explain why though I've come across several recipes for garbanzo bean desserts, I've been hesitant to try it again. After I made the yummiest cake the other day with beans (see my vanilla bean cake here), I re-considered beans as a staple in my desserts. Protein plus low carbs sounded like a good addition to some of my gluten-free treats (not to mention metabolism booster), so I went for it. And it resulted in some very filling and hard-to-resist garbanzo, or, Chickpea Chocolate Chip Cookies, which sounds way better. (Side note: omit the rice chocolate chips for a soft, less sweet, melt-in-your-mouth cookie).
So here you go little brother...even you will like these!
Chickpea Chocolate Chip Cookies
Yields about 14
1 can chickpeas/garbanzo beans, rinsed (about 1-1/4 cups)
2 teaspoons pure vanilla extract
1/2 cup sunflower seed butter
1/4 cup honey (3 tablespoons will make it less sweet)
1 teaspoon baking powder
2 tablespoons filtered water
1/3 cup nondairy rice chocolate chips
1-2 tablespoons protein powder (optional, I used plant based)
1. For best results, "skin" beans--rinse them under hot water and gently rub off the translucent skin. Super time consuming, but will help the beans disguise themselves into your delicious little cookies.
|See the little clear skins? Gently rub them off. Oddly relaxing task. |
2. Puree beans in the food processor, add all ingredients except nondairy choc chips. (Fold those in last)
|organic chickpeas and rice chocolate chips--who knew??|
So soft, so fluffy, so unexpected!