So I’ve adapted this wicked recipe for these amazing gluten free cookies that will blow your mind. They are soooo tasty, moist, and best of all, they are actually kind of good for you! (We reeeaaaallly need to tell ourselves this right?) These bad boys are loaded with yummy protein in the form of chickpeas (or garbanzo beans, if you will) and peanut butter. And there is no sugar added (other than in the chocolate chips – which can be subbed out for dried fruit like raisins), just honey for sweetening!
Now, these are going to pack a lot of calories, but they are decent calories in the form of healthy fats and proteins. Betcha can’t eat just….two 😉
You will need:
One standard ~400 ml can of chickpeas / garbanzo beans, drained and rinsed.
1/2 cup salted natural peanut butter (please don’t use Skippy or anything like that, it won’t turn out – too many additives)
1/4 cup raw honey
1 tbsp vanilla extract
1 tsp aluminum free baking powder
1/2 cup chocolate chips (Oops – I somehow forgot this on the first go!)
I highly recommend you use a hand blender like THIS ONE, and not a stand blender or food processor. I have nearly killed these with this recipe, no joke – I almost burnt out the motor – the batter gets so thick and sticky it is ridiculous.
In a large bowl, add your chickpeas, vanilla, and honey. Using your hand blender, purée these ingredients until they are relatively smooth with no lumps. You may need to scoop out and pulse your hand blender outside of the mixture a few times to avoid jamming it.
Now is a good time to turn on and preheat your oven to 350 F.
Next, add the peanut butter and sprinkle in the baking powder. I do not recommend using your hand blender for this next step. Once the peanut butter is in there, the mixture gets so thick that it almost immediately jams up the blender. You will need to hand stir the batter for a little while, making sure the baking powder and peanut butter are as evenly distributed as possible.
Finally, add in your chocolate chips. Mix well. And that’s your batter! Grease a baking sheet, and scoop on cookies to your desired size. One of those cookie ballers would be perfect for this recipe! Don’t make them too thick, as the batter will remain relatively soft. These cookies won’t expand or rise much on the pan, so make the cookies just slightly smaller than you would like them – I recommend 1.5 inch flattened balls.
Bake for about 10 minutes (at 350 F), until you see some browning around the bottom edges and on the batter peaks. They won’t set quite like normal cookies.
I dare you to keep these in a container in the fridge for a maximum of 5 days. They only last 2 days in our house 😉