I hope that everyone had a great weekend! I was busy running around as usual, but I was able to slow down and spend some quality time with friends and family (and my best friend’s new baby girl!) I also tried a great new recipe for flourless cookies. The secret ingredient might surprise you!
1 can of chick peas (drained and rinsed)
2 teaspoons of pure vanilla extract
½ cup of almond butter
1/8 cup of agave nectar (or honey)
¼ cup egg whites
1 teaspoon of baking powder
1 teaspoon of sugar (I used Truvia)
½ cup of dark chocolate chips
In a food processor, blend everything together except the chocolate chips. Be sure to blend very well.
Fold the chocolate chips into the “batter”. Portion out the “batter” on cookie sheets and bake at 350 degrees for 15-20 minutes.
Be sure to refrigerate cookies once they have cooled. Since there are no preservatives in them, they will go bad if not refrigerated.
You can make these cookies vegan by skipping the egg whites and using an egg-substitute such as flaxseed meal. See my flaxseed “egg” recipe here.
They will not get “crunchy” like regular cookies, so you can expect a moist, fluffy, cake-like consistency. I was surprised that they were so good and that you cannot tell that they are made out of BEANS. They’re actually even better 1-2 days later and served cold. I will definitely be making these again and will be experimenting with different spices and ingredients (such as oats and nuts).
© Dani’s Dish 2013 – www.danisdish.com