I realize it’s redundant to post back-to-back chocolate chip cookie recipes, but I got so excited about my discovery this morning that I couldn’t wait to share it: gluten-free chocolate chip cookies made from almond meal and garbanzo beans (or chickpeas). I know almond flour cookies are common these days, but I’ve never heard of using garbanzo beans. So, rather than making hummus, which is the reason I bought the beans, I decided to see if I could make cookies out of them instead because I would choose cookies over anything any day.
The thing that makes me most excited about these treats is that they actually look and taste like cookies. There are no funky flavors from the beans, as far as I can tell; and, while there might be some bean and almond chunks, I added pecans and coconut flakes to mask them.
You still might be skeptical about trying out this recipe, and I understand. But, as someone who just ate the most delicious flour and butter-laden cookies last night, I can tell you that these little guys are a great solution for anyone who wants to cut back on the carbs and processed sugars.
Okay, so let’s give this a try, shall we?
- 2/3 cups of natural almonds or almond meal
- 1 can of chickpeas
- 1 egg
- ½ cup of honey
- 2 tsp of baking soda
- 4 tbs of natural peanut butter
- 1 tsp of vanilla
- ½ cup of chocolate chips (semi-sweet or dark)
- ½ cup of coconut flakes (sweetened or unsweetened)
- ¼ cup of pecan pieces
Go ahead and preheat the oven to 350 degrees.
Now, this recipe does involve a food processor. I usually try to stick with recipes that don’t require any sort of fancy equipment, but there really was no way around this one.
So, process your almonds until a fine powder forms. My food processor is pretty worn out, so I still had a few not-so-powdery pieces left in my mixture, and that’s okay. Dump the almond meal in a bowl (I used the bowl of my standing mixer) and set it aside for now.
Next, process your can of chickpeas. Don’t add any liquid, just keep opening the top and scraping the sides of the food processor every so often if the chickpea mush starts to build up around the edges. You want to get this as smooth as possible.
Add your chickpeas to your almond meal, then add your egg, honey, and baking soda. Mix it all up really good. I turned my standing mixer to medium speed and let it run about a minute.
Once your mixture looks well combined, go ahead and add the peanut butter and vanilla and mix again for about 20-30 seconds.
Finally, you may mix in the chocolate chips, as well as the pecans and coconut flakes if you so desire.
The mixture will be pretty wet, so don’t worry about making balls out of the dough. Just scoop about 2 tablespoons worth of mixture for each cookie and drop it on a cookie sheet. Leave an inch or two between each cookie so they have some room to grow (but they don’t need much).
Pop your cookie sheet into the oven and bake for 12-15 minutes—until they’re a deep golden brown and completely cooked through.
Let the cookies cool on the counter for a few minutes, then try them out and let me know what you think!