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The most difficult task for this recipe was taking the picture, as the cookies kept disappearing as they cooled down. I figured I’d share a few with my children and husband and I’d have the rest to photograph, but every time I turned, the cookies were gone. Under normal circumstances, I wouldn’t be that happy if they kept munching on so many treats, but this time, I just smiled to myself… These cookies are the perfect sweet, snack or even breakfast. They are made quickly, easily and most of all, nutritionally! They are also gluten, grain, egg, refined sugar and dairy free, and if needed, even nut free! Did I mention they are bean-based?
The road to this cookie started last summer when a friend forwarded me the recipe for chickpea-peanut butter-chocolate chip cookies from the Texanerin baking blog. She’d thought it was “my cup of tea,” and of course, she was right, as I’m always trying to incorporate wholesome ingredients into my baked goods. Those cookies were delicious, but I couldn’t help myself and kept playing around with the ingredients and the proportions, until I made the recipe completely my own. It’s a recipe that tolerates plenty of substitutions, and I’m including the ones I’ve incorporated successfully.
For the easiest (and most precise) prep ever, use a digital scale and weigh the ingredients instead of measuring them.
1 (15-ounce) can unsalted beans (pinto, kidney, black, aduki, cannellini or garbanzo), rinsed and drained
2/3 cup (165 grams) all natural, unsalted almond butter such as Haddar
1/4 cup raw whipped honey
1 vanilla bean, split lengthwise and scraped, pod reserved for another use
1/2 teaspoon baking soda
1/4 teaspoon Tuscanini Sea Salt
1/3 cup mini chocolate chips
Preheat oven to 350 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper and set aside.
In a blender (preferably a power blender, but even an immersion blender works) or a food processor, mix beans, almond butter, honey, vanilla seeds, baking soda and salt until smooth and creamy.
Add in chocolate chips mixing with a spatula.
Using a mini ice cream scoop, drop portioned pieces of dough onto the prepared baking sheet , leaving one inch in between each.
Tap the bottom of the baking sheet three times against the counter to flatten the cookies a bit. Bake for 10 to 12 minutes, until the surface of the cookies feels a bit rough and slightly set.
Let cool for two minutes and they will vanish!
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