These completely gluten-free cookies are simply delicious. Even if you are not following a gluten-free diet, the fact that these cookies are made without any flour is also an advantage. Even whole grain flours are highly pulverized, which makes foods made with them higher in the glycemic index (that is, they get absorbed faster and therefore increase blood glucose faster).
The "surprise" ingredient in these cookies, as you will discover, are garbanzo beans, or chickpeas. Being high in fiber and resistant starch, like all legumes are, garbanzo beans are much better for suppressing hunger and helping to void blood glucose spikes.
The garbanzos are a surprisingly good substitute for flour in this recipe. The cookies come out soft and chewy, without the slightest hint that there are garbanzo beans in them. I use carob chips instead of chocolate chips in order to avoid the small amount of stimulants from the chocolate, but feel free to substitute with chocolate chips or raisins instead.
1 ¼ cup cooked garbanzos, well rinsed and dried (if using canned, use low sodium)
1 teaspoon vanilla extract
½ cup + 2 tablespoon nut butter
¼ cup honey, maple syrup or agave syrup (or equivalent amount of liquid Stevia)
1 teaspoon aluminum-free baking powder
1 pinch of salt
½ cup of carob chips, vegan chocolate chips or raisins
Pre-heath oven at 350°F. Combine all ingredients except carob chips (or raisins) in a food processor. Mix everything really well until you have no big chunks (make sure to scrape the sides of the food processor and mix again if needed). Empty mix in a bowl and add carob chips (or raisins). Stir again. Mix should be sticky and thick.
Wet your hands and form small balls (1 ½ in), or use a spoon to form cookies. Place balls on a greased baking sheet (or you may use parchment paper). Flatten each ball to form cookies. Bake 10 to 12 minutes. The cookies will still be soft when they come out of the oven and stay soft as the cool. When cookies are at room temperature, place in a sealed container and keep at room temperature for 3 or 4 days, or refrigerate for up to a week.
For more recipes like this one, check out my cookbook!