Who doesn’t love chocolate chip cookies? Now you can enjoy them, and give them to your kids, knowing they are eating beans!!!! Thank you to Meghan for this recipe. I don’t know where she got it, but it is a winner! I buy the best quality chocolate chips I can find. Foley’s are made with raw cane sugar. Possibly you want to look for grain sweetened, or gluten-free chocolate chips. Maybe you are very ambitious and want to make your own chocolate chips. The recipe follows the cookie recipe, and ensures no sugar, no additives, and wonderful healthy ingredients.
These make an excellent lunch box treat. The bonus is the bean compliments whatever grain is in the lunch for a high quality protein. For peanut and nut free school lunches, experiment with using pumpkin, sunflower, or hemp seed butter. Please let me know if this works…..
Chocolate Chip Chickpea Cookies
1 1/2 cups cooked chickpeas (garbanzo beans) (I prefer to use my own frozen organic beans – no additives)
2 tsp. organic vanilla
1/2 cup organic peanut butter
1/4 cup honey
1 tsp. baking powder
pinch of unrefined sea salt
1/2 cup chocolate chips (dark chocolate; gluten-free; carob, sugar-free; homemade – your choice)
1. Preheat oven to 350 degrees fahrenheit.
2. In a food processor, place dried chickpeas (use a cloth or paper towel), vanilla, peanut butter, honey, baking powder and salt.
3. Process until mixture forms a ball, scraping sides periodically, to ensure beans are well pulverized.
4. Place ball on a plate, flatten, add chocolate chips, and knead lightly to combine. If mixture is a bit runny, use a fork to combine.
5. With wet hands, make 1 1/2″ balls and place them on parchment paper. Makes about 20 – 25 balls. Press slightly to flatten.
6. Bake 15 to 20 minutes or until bottom is slightly browned.
7. Cool in pan on wire rack.
Try and have some left over to freeze for the kid’s lunches!
Homemade Chocolate Chips
These are a little more work to mix into the dough, but well worth the effort.
This recipe comes from Stacey Tress, via the Wholife magazine. I switched the cocoa to raw cacao to increase the nutrition.
1 cup coconut oil
½ cup raw cacao
½ cup honey
1. Heat the above ingredients in a saucepan and mix until smooth.
2. Line a baking sheet with parchment paper and pour mixture on paper, being careful to make the layer very thin. ( a thick layer means the honey settles to the bottom)
4. Once the mixture has hardened a few hours, remove from freezer and chop it up to the size you would like.
5. Keep these in a covered container in the freezer for later use.
Author, Speaker & Registered Nutritional Consultant