“C” is for Cookie…and Chickpeas! Yes, chickpeas, or garbanzo beans, do make a fantastic cookie. These cookies are full of fiber, not too sweet, have some healthy fat, and flavonoids for heart health. I guarantee you cannot eat just one of these. Go ahead, try to NOT eat several of these yummy little cookies! These dark chocolate cookies are dense and satisfying…enjoy eating your beans!
1 (15-ounce) can garbanzo beans, well-rinsed and patted dry with a paper towel
1/4 cup agave nectar
1/2 cup peanut butter or almond butter
1/4 cup hazelnut meal or almond meal
1/3 cup cocoa
2 teaspoons vanilla
1 teaspoon baking powder
1/4 – 1/2 cup mini chocolate chips (I like Enjoy Life Brand)
Preheat oven to 350 degrees F. Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth. Make sure to scrape the sides and top to get any little chunks of beans and process again until they’re combined. Place the batter in a bowl and mix in the 1/4 cup chocolate chips. If you want a really chocolatey cookie, then add in 1/2 cup chocolate chips! The mixture will be very thick and sticky. With wet hands, form into 1-inch balls. Place onto a piece of parchment paper or silpat. I pressed down on the balls slightly to make them look more like normal cookies. They don’t do much rising. Bake for about 12 minutes. Let cool before devouring!