This Saturday, I was in the mood for some cookies!
I’ve been wanting to try the whole “chickpea” cookie thing because the pictures of them are just awesome, but I really can’t stand the smell of garbanzo bean flour and I’ve also read that you can’t eat the chickpea cookies cold.
The gluten free flourless chocolate cupcakes I made in another post came out really well, and not having a bunch of flour makes assembly super easy.
These came out great – they were good as cookie dough, hot out of the oven and also the next day at room temperature, with a soft cookie texture.
Try them out, and let me know if you make any modifications by leaving a comment so other people know how to experiment too.
Gluten-free, Flourless Chocolate Chip Cookies
Yield: about a dozen and a half cookies
- 1 can white beans (drained, rinsed and lightly patted dry)
- 1/3 cup walnut or almond butter (peanut butter or sun butter work great too)
- 1/4 – 1/3 cup ground chia seeds (optional, but adds more fiber and density to your batter)
- 1/3 cup honey (or maple syrup)
- 1-3 tsp vanilla extract
- 1/4 tsp sea salt
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 cup dark chocolate chips (I use dairy free from Enjoy Life or similar)
- Preheat oven to 350F.
- Add all the ingredients to the food processor (except chocolate pieces) and blend til smooth.
- Transfer to a bowl and stir in chopped chocolate.
- Line cookie sheet with parchment paper and spoon dough into even sized balls.
- Bake for 12-18 min or until golden. I used a convection oven for these, and they baked quickly. The first batch I made I took out at 12 min, the second batch I left in longer. The cookies stay chewy and soft after baking, so don’t be alarmed. If you want them crisper, let them sit in a tin for a couple of days to dehydrate them slightly.
You can enjoy home made healthy cookies like these when you’re following a balanced, whole food based eating lifestyle.
For support, recipes, mapped out plans and grocery lists, get the Body Fuel System – my signature eating guide!