Oh. My. Goodness.
I found a recipe online for flourless cookies, and they are fabulous! They are really easy to make, and fast, so it’s a quick fix to a craving for sweet. And they’re pretty healthy, too! (Garbanzo beans and nut butter….protein! They also provide some iron and potassium. I can justify anything.)
- 1-1/4 cups canned Garbanzo Beans~~ rinse & pat dry (I used one of the aseptic 13.4 oz container found at Whole Foods)
- 2 tsp. Vanilla
- 1/2 cup (generous) Cashew Butter (the recipe called for peanut butter, but I don’t eat peanuts, and made it with my favorite substitute. I think it’s best to use the natural stuff…not the nut butters that have added sugars and other somewhat questionable ingredients)
- 1/4 cup Honey (go local!)
- 1 tsp. Baking Powder
- pinch Salt
- 1 cup chocolate bits (I love chocolate. The recipe called for 1/2 cup, but I doubled, because I can. I also used Ghiradelli 60% Cacao, because the darker the better. Dark chocolate has been shown to improve cardiovascular health. Another justification.)
Combine all ingredients except for chocolate in a blender (or food processor) until smooth. Mix in chocolate bits.
Line a cookie sheet with parchment paper, and glop by large spoonful onto cookie sheet. They don’t really spread or get bigger. ) The recipe says to wet your hands and form them into 1-1/2″ balls, but I’m a lazy baker and choose natural shapes instead.) Press down slightly if you so choose.
Bake in a 350 degree oven for 10-12 minutes.
Try not to devour all of them in one sitting. I dare ya!