I know what you’re thinking…how can you possibly make a chocolate chip cookie without eggs, butter, or flour? And one that’s actually packed with protein and fiber?
Get ready to have your mind blown.
Introducing the chocolate chip cookie made with…garbanzo beans.
What? Don’t hate on it yet. Especially when it comes out of the oven looking like this:
Yea, that’s what I thought.
2 cans of garbanzo beans/chickpeas or white beans (totaling 500 grams after drained and rinsed)
1 cup quick oats
1 cup brown sugar (you can substitute white sugar)
1/4 cup oil (your preference, I use canola, others use coconut oil)
2 teaspoons pure vanilla extract
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 and 1/2 cups chocolate chips (use more or less based on your preference)
Blend everything (not the chips) very well in a food processor (not blender).
Mix in the chips.
Pour into an oiled pan. (10-inch pie pan, square pan, rectangle – however deep you want it!)
Bake at 350 degrees fahrenheit for 35-40 minutes.
Let cool 10 minutes.
Bake it and share it with your friends…if there is any left. Post pictures to Facebook!