Garbanzo Bean Chocolate Chip Cookies

  When I see a gooey, chocolatey, chewy cookie, the first thing I see is; Butter, Gluten, Sugars and many other tongue friendly stomach enemy concoctions.

  I am not sure I ever thought of Garbanzo Beans being the criminal of deliciousness.

 This is somewhat of a vegan trend right now, I took a little bit of a few recipes I stumbled upon and gave it my own, kick, twist/punch. 

This cookie is great for children/adults with certain allergies or Celiac. 

What You'll Need:

• 3 Cups cooked Chick Peas (I used canned)
• 3 Tsp Vanilla Extract
• 1/3 Cup Peanut Butter
• 1/3 Cup Almond Butter I like using crunchy butters, adds some texture. (You can use any other nut butters of choice esp for kids with peanut allergies)
• 1/3 Cup Raw Tahini
• 1/2 Cup Honey or Maple Syrup (I used half half)
• 2 Tsp Baking Powder
• Tad of Salt
• 1 Cup Chocolate Chips
• 2 Tbsp Shredded Coconut (Optional but advised)
• 1/3 Cup Chopped Pecans or nuts of choice (Optional but advised as well)

Preheat oven to 350 degrees

  Blend all your ingredients together until you get a smooth nicely combined texture, move to a bowl and add your chocolate chips. Combine. Shape into cookies of your preferred size, place on baking sheet. Bake for 13-15 minutes, or until nicely cracked and/or browned. 

TIP: They will be extremely soft even after cracked and browned, they harden when they cool down. Store in an airtight container in the refrigerator and pop into the oven for a few minutes before eating. Eat Warm.