Okay, I know what you’re going to say. ‘Garbanzo beans? In cookies?!?! This girl has lost it.’ Don’t judge these chocolate chip cookies by their ingredients! They are soft, sweet, chewy and gooey despite having no sugar, no eggs, dairy-free and gluten-free. I’m seriously addicted to them! The last 2 dozen went straight from the oven and into my belly. Poor guys. They never stood a chance!
Since I make these almost on a weekly basis, there are a few tricks I’ve learned. First, you must have a quality blender like my beloved Vitamix! People have had success with a Ninja or Blendtec… but I’m partial to my Vitamix. The garbanzo beans will chunky if you do not use a great blender. I have lots of recipes where I’ll keep you busy with that awesome blender of yours.
Be sure to place ingredients into your blender according to this order: honey, vanilla, baking powder, and then garbanzo beans. The honey and vanilla should cover the blades which will make it easier to blend. After blending, the cookie batter should be really thick and sticky. I then add the peanut butter which makes the dough even thicker. Since my Vitamix has a tamper, I use the tamper to mix in the peanut butter by repeatedly pushing the batter up and down until mixed well. I do the same technique with the chocolate chips.
Don’t skip on using an all natural peanut butter like Adam’s All Natural PB. When shopping for a peanut butter, turn over the jar and read the ingredients. It should only say ‘peanuts’. Most peanut butters add palm oil or hydrogenated vegetable oils or corn syrup or sugar or who knows what else. I’m all about purchasing pre-packaged foods with natural ingredients anyway, BUT these cookies will not turn out if you use anything other than all natural peanut butter. Don’t even waste your time (or health) with regular peanut butter! Another option would be to freshly grind peanuts at most grocery stores and make your own peanut butter.
I also have fallen in love with Lagrima pure vanilla. I use to purchase pure vanilla at Costco until I was introduced to what ‘true and pure’ vanilla really tastes like. I was skeptical this vanilla made that big of an impact, but after adding it to these gluten-free chocolate chip cookies and several other recipes, I’m a believer! It’s worth the investment. Well, my friends, I’m off to finish the last couple remaining cookies. I’m proud that I restrained myself long enough to finish this post.
- 1/2 cup honey or organic agave
- 4 tsp pure vanilla extract
- 2 tsp baking powder
- 2 (15 oz) cans garbanzo beans, drained and rinsed well
- 1 and 1/4 cup natural peanut butter (creamy or crunchy)
- 1 cup mini chocolate chips
Preheat oven to 375°F.
In a quality blender, add honey, vanilla, baking powder, and garbanzo beans. Blend for about 2 minutes until smooth. Batter should be pretty thick. Add peanut butter and blend again or mix by hand until combined well.
Fold in chocolate chips. The mixture will be very thick and sticky.
With wet hands, form into 1 1/2 inch balls. Place onto baking sheet. Press down slightly. Bake for about 10 to 12 minutes. Cookies will still be very soft. Allow to cool on baking sheet for 5 minutes then remove to cooling rack.
* Protein 7.6 grams, Fiber 2.4 grams, Sugars, 8.4 grams, Sodium 136 mg