1 1/4 cups chickpeas (Garbanzo Beans) - or a 15oz can rinsed and drained
2 tsp vanilla
1/2 cup + 2 T natural peanut butter (I made my own Almond-nut butter-doesn't have to be peanuts)
18-25 drops of SweetLeaf stevia vanilla - (add more if you like it sweeter)
1 tsp baking powder
1 egg
1/2 cup Hersheys sugar-free chocolate chips
Directions:
Preheat oven to 350°F.
Combine all the ingredients, except for the chocolate chips, in a food processor and pulse until very smooth. Fold in the chocolate chips.
Roll the dough into balls. The mixture will be very thick and sticky.
Drop cookies onto a lined baking sheet.
Bake for about 10-15 minutes.
s/c per cookie: c/8g - f/2g - s/.05g
Please do not let the beans in this recipe turn you away. I promise you cannot even taste them in here.
These are good and chewy!
Enjoy!
by: http://mywholefoodlife.com/
Wow, interesting. I trust your judgment on sweets! XO!
ReplyDeleteDidn't you make some brownies out of chick peas before? Hmmm...
ReplyDeleteNope those were grain free brownies with black beans.
DeleteI wonder if you could use coconut flour...
ReplyDeleteI've got lots of other recipes with coconut and almond flour - go to my recipe page.
DeleteWhat is the texture like on these??
ReplyDeleteI liked them - chewy and good. add more sweetener if you like.
Delete