Chocolate Chip Cookies (gluten, dairy, egg, and refined sugar free)

 

 

In fact, these cookies have no flour in them at all.  Here’s what you can do with the chickpeas you have left over when you use the agua fava (bean water) in a recipe.  These are pretty good although not as chewy as the high calorie version and they can be quite soft.  Adding a nut butter, I use tahini since I’m allergic to nuts, gives them a great flavor.  I like to freeze them because they taste really good frozen; it adds the chewiness that you get in regular chocolate chip cookies.

Pre-heat oven to 350 degrees; cover a large cookie sheet with parchment paper and spray with a non-stick spray.

Put in your food processor

  • 12 oz can of garbonzo beans drained
  • 2 teaspoons vanilla extract
  • 1/3 cup nut butter or tahini
  • 2 scoops protein powder (I really like the Garden of Eden Vanilla in this recipe)
  • 1/2 cup chopped dates (Whole Foods has a store brand of chopped dates that are coated in oat flour instead of the traditional sugar)*
  • 1/2 cup water
  • 2 teaspoons of baking powder

Blend until the garbonzo beans and dates are pureed into the mixture.  I watch until I don’t see any more lumps and then blend it for  several more minutes since its not the most pleasant experience to bite into a large chunk of chickpea when eating a cookie!

Stir into mixture 1/2 cup chocolate chips (I use Chatfield Carob Chips) [be sure to check the package for allergens such as dairy and sugar].  Drop by tablespoons (or 1/4 cup measure) onto the prepared cookie sheet and then, with the back of a wet spoon, flatten cookies.  Bake for approximately 12-18 minutes depending on how large or small you make the cookies.  Makes between 10 to 20 cookies depending on size.

*If you don’t like the taste of dates or they have too much sugar content, you can use 1/4 cup of agave, honey, or coconut nectar in this recipe or 1 tablespoon stevia.  If you add one of the nectars, be sure to decrease the water to 1/4 cup.

Tip:  I’m really bad about flattening cookies; these work as bars just as well so I usually spread the batter in a 9×9 or 8×10 greased pan and increase the baking time to 20-25 minutes.

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