Monday, February 3, 2014

GF Double Chocolate Chip Cookies





I would have NEVER believed these cookies had garbanzo beans in them and no flour of any kind. I've tried a few recipes of this sort, and haven't been overly impressed…but this one is really good. 
Even the dough is worth just sitting and eating one finger full after another. Honest. 

The original recipe called for nuts, but I wanted to keep them lower in fat, so I left them out. If you would like to visit the blog with the original recipe go to, http://brunchtimebaker.com, the cookies are called, Double Chocolate Chip Cookies.




People following weight watchers will be pleased to know these cookies have 2.5 points each. This amount is following my version, without nuts.

GF Double Chocolate Chip Cookies         Makes 24 cookies
1 cup canned chickpeas, rinsed and drained.
1/2 cup chunky natural peanut butter, any nut butter is fine.
1 cup semi-sweet chocolate chips, Enjoy Life Brand is allergy friendly.
1/3 cup honey. Maple syrup for vegans.
1 tsp vanilla extract.
1/2 tsp baking soda.

Preheat oven to 350. I lined a baking sheet with a silicone liner, but it isn't necessary. 
Pour half of the chocolate chips into a small sauce pan and melt over low heat until fully melted.
In a food processor, puree the beans. Put pureed beans in a mixing bowl. Add peanut butter, honey, vanilla, and baking soda. Mix well.  Add melted chocolate, mix well. Stir in the un-melted chocolate chips.

Place 1" balls on an un-greased cookie sheet and slightly press down. Bake for 9-10 minutes.
Cool on a wire rack.  Be careful eating them right out of the oven, as the melted chocolate makes them very HOT.   After they cool for a few minutes…dig in! 

These are delicious.






Simple Steps to these cookies:

Melt 1/2 the chocolate.






Mix pureed beans with peanut butter, honey, vanilla and baking soda.





Mix in melted chocolate.





Stir in un-melted chocolate chips.

Don't forget to try some dough!



Place on an un-greased  pan, or toss a silicone liner on the pan.  Bake 9-10 min at 350.




Cool on a wire rack and enjoy these chocolate gems!!





























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