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 (or aquafaba; 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.
cookingwithoutallergens 