Who says a cookie can’t be crumbly, soft, sweet, and healthy? I devoured these just as quickly as my Peanut Butter Chocolate Chip Cookie Bites. I’ve mentioned before in my Flourless Sugar Cookie recipe just how unbelievable pureed garbanzo beans are in cookies. Their texture, mild flavor, and rockin’ nutrition facts give a great foundation for soft, moist, and finger-lickin-good cookies.
I have a secret. Well, it’s more like a weird fact which usually results in gasps, pity, and devastation on my behalf . I don’t like chocolate. I’m just not a huge fan of the flavor… well, until I found this cocoa powder. It’s creamy, rich, and delectable even for a non-chocolate lover like myself. I like controlling the chocolatey-ness of my baking (since I don’t want it too rich), and this cocoa powder adds the perfect flavor even with a smaller amount. You, of course, can add more if you would like.
- 1/2 cup honey or organic agave
- 4 tsp pure vanilla extract
- 2 (15 oz) cans of organic garbanzo beans
- 2 tsp baking powder
- 3 to 4 Tbs organic cocoa powder (depending on how chocolatey you want it!)
- 1 cup natural or freshly ground peanut butter
Preheat oven to 375°F.
In a food processor or Vitamix blender, add honey, vanilla, garbanzo beans, baking powder, and cocoa powder. Blend for about 2 minutes until smooth. Add peanut butter and blend again until mixed well. 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 12 to 14 minutes. Cookies will still be very soft. Allow to cool on baking sheet for 5 to 10 min then remove to cooling rack.