Food // Chickpea PB & Banana Cookies



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It’s been a chickpea kinda day around here.  Chickpeas, aka garbanzo beans, are so versatile, and today I tried out a brand new way to prepare them: in cookies!  A friend of mine shared this post with me, and I was eager to give them a try.  These cookies are gluten-free/grain-free/dairy-free.  My recipe is an adaptation of the original, and I have prepared three variations: one with chocolate, one with jam, and one with fresh raspberries.  They are all delicious —  creamy, satisfying, and not too sweet.

Chickpea PB & Banana Cookies

1 – 19 fl oz can chickpeas, drained

2 small ripe bananas

1/4 c. honey

1/2 c. natural peanut butter

1 egg

2 tbsp oil

1/2 tsp vanilla

1 tsp baking powder

1/4 tsp salt

for the variations: chocolate chips (I used Enjoy Life chocolate chunks – dairy & soy free), jam (I used strawberry), berries (I used fresh raspberries)

…In food processor or blender, puree chickpeas, banana, honey, peanut butter, egg, oil, vanilla, baking powder and salt.  I used my Vita-Mix, and the dough was the consistency of hummus.

…Drop by spoonful onto a parchment- or silpat-lined baking sheet.  Top with chocolate, a dab of jam, or a fresh raspberry.

…Bake at 350 for about 13 minutes.  Cool slightly & enjoy!  Makes about 3 dozen cookies.


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