The most difficult task for this recipe was taking the picture, as the cookies kept disappearing as they cooled down. I figured I’d share a few with my children and husband and I’d have the rest to photograph, but every time I turned, the cookies were gone. Under normal circumstances, I wouldn’t be that happy if they kept munching on so many treats, but this time, I just smiled to myself… These cookies are the perfect sweet, snack or even breakfast. They are made quickly, easily and most of all, nutritionally! They are also gluten, grain, egg, refined sugar and dairy free, and if needed, even nut free! Did I mention they are bean-based?
The road to this cookie started last summer when a friend forwarded me the recipe for chickpea-peanut butter-chocolate chip cookies from the Texanerin baking blog. She’d thought it was “my cup of tea,” and of course, she was right, as I’m always trying to incorporate wholesome ingredients into my baked goods. Those cookies were delicious, but I couldn’t help myself and kept playing around with the ingredients and the proportions, until I made the recipe completely my own. It’s a recipe that tolerates plenty of substitutions, and I’m including the ones I’ve incorporated successfully.
For the easiest (and most precise) prep ever, use a digital scale and weigh the ingredients instead of measuring them.
- unsalted beans - 1 (15oz) can. (pinto, kidney, black, aduki, cannellini or garbanzo), rinsed and drained
- almond butter - 2/3 cup (165 g) all natural, unsalted
- raw whipped honey - 1/4 cup
- vanilla bean - 1, split lengthwise and scarped, pod reserved for another use
- baking soda - 1/2 tsp
- sea salt - 1/4 tsp
- mini chocolate chips - 1/3 cup
1. Preheat oven to 350 F. Line a rimmed baking sheet with parchment paper and set aside.
2. In a blender (preferably a power blender, but even an immersion blender works) or a food processor, mix beans, almond butter, honey, vanilla seeds, baking soda and salt until smooth and creamy.
3. Add in chocolate chips mixing with a spatula.
4. Using a mini ice cream scoop, drop portioned pieces of dough onto the prepared baking sheet , leaving 1 inch in between each.
5. Tap the bottom of the baking sheet three times against the counter to flatten the cookies a bit. Bake for 10-12 minutes, until the surface of the cookies feels a bit rough and slightly set.
6. Let cool for 2 minutes and they will vanish!
Notes: Dough can be frozen and baked as you please.
- Any natural nut butter or sunflower seed butter can be substituted in equal amount, just make sure they are not sweetened nor salted. Play around with peanut butter, cashew, coconut, tahini, or hazelnut.
-Pure maple syrup, raw agave nectar, coconut nectar or date syrup work as well. Regular honey will do the trick too, but I prefer the flavor and texture when using whipped honey.
-Vanilla beans are less expensive when bought in bulk. There are many online resources, but if you don’t want to invest in them, use 2 teaspoons pure vanilla extract instead of the vanilla bean.
-You can add one or all of the following to the dough at the time the chocolate chips are added: 1/3 cup rolled oats and/or chopped nuts, ¼ cup of seeds (hemp, chia, sunflower, pumpkin) or cacao nibs, ½ teaspoon ground cinnamon.
-Shape the cookie dough into bars instead of balls, press them slightly and bake.
-Freeze dough, shape into “truffles” and eat without even baking!
-Visit Alexandra's blog at Three Tablespoons for more great healthy and natural recipes.