Stella continues to love baking as does most of her friends. We have a new family that moved in next door, next door is almost a mile from the house! Stella and KJ have become instant buddies and get together whenever they can, having a friend this close is big deal for both of them. KJ is gluten-free, so we have I keep a look out for GF (gluten-free) recipes and ideas. They did a great job in the kitchen and both loved the cookies – I thought they could have been baked longer, but what do I know!
These cookies are filled with protein thanks to the beans used. You don’t want to eat too many at one time or your digestive system will remind you of just how many beans you have eaten!
Gluten-Free Chocolate Chip Cookies
1 1/4 cup canned chickpeas, well rinsed, drained and dry (this is one can of beans)
2 tsp vanilla extract
1/2 cup + 2 Tbl natural peanut butter (they used almond butter since that is what we had and it must be natural not a Jiffy type)
1/4 cup honey
1 tsp baking powder
Pinch of sea salt if your nut butter is unsalted
1/2 cup chocolate chips
1. Rinse and drain your chickpeas – leave to dry for about 30 minutes and then dry with paper towel.
2. Preheat oven to 350 degrees
3. Combine all the ingredients except the chocolate chips is a food processor and process until very smooth, scraping sides as you go.
4. Add the chocolate chips and pulse to mix – you want the chips whole.
5. Line a baking sheet with parchment paper.
6. With wet hands and a wet spoon, scoop out some batter into your hands and roll into a 1 1/2″ ball – place on the baking sheet.
7. Bake for 10 minutes (they do not rise or spread much).
Enjoy – the girls certainly did!