I’m currently eating one of these cookies while typing up this blog post, so I’d say Sunday morning is off to a great start. Breakfast dessert? I’m all about it.
Friday evening — as one does — I went through our pantry and took inventory of the various flours, canned beans, rice, and crackers we have on hand. I realized that a) I don’t need to buy lentils for a very, very long time and b) I need Marie Kondo to come organize our cupboards. Stat. Hidden beneath a package of seaweed snacks and a box of expired banana muffin mix, I found a half-used bag of garbanzo bean flour. As soon as I grabbed it, I noticed a container of cocoa powder and an almost-empty bottle of maple syrup. Et voilà, these cookies were born.
Double Chocolate Chip Cookies
Garbanzo bean (chickpea) flour is high in protein and fiber. As a grain-free flour, it can be used in gluten-free baked goods and fried dishes. It is dense and filling, typically found in Indian and Mediterranean cuisines. Made from milled chickpeas, this ultra-fine flour is the base for a variety of both sweet and savory recipes. While it makes these cookies more cake-like than fudgy, they’re delicious regardless. And no — these cookies don’t taste like beans — however let’s be honest, they’re not these either. 😉 I used a minimal amount of sugar, so I’m chalking these up as part of a nutritious breakfast or a satiating, mid-morning snack.
1 cup chickpea flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
2 pinches sea salt
1/4 cup melted and cooled coconut oil
1/4 cup tahini or almond butter
1/4 cup maple syrup
1/2 teaspoon vanilla extract
1/2 cup chocolate chips (milk, dark, dairy-free, etc.)
1. Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper or a silpat mat.
2. In a large bowl, add all dry ingredients (except the chocolate). Combine. In another bowl, whisk together all wet ingredients. Carefully, pour wet into dry. Mix well.
3. Fold your chocolate chips into the batter. Let the dough rest for a couple of minutes (to thicken).
4. Scoop out the dough and place it on your baking sheet. You should have 12 dough balls. Flatten each dough ball with your palm.
5. Bake for 8-10 minutes.
6. Let cool, then dig in! These will store in an airtight container, on the counter, for three days. They’re best re-heated in the microwave for 10-15 seconds. To preserve freshness, store in the fridge — for 5-7 days — or in the freezer (for up to one month).
If you make any of my recipes, please tag me (@wellnesswithedie) or use #wellnesswithedie on Instagram! That way, I can easily see your creations.