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
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.