Protein Packed Chocolate Chip Cookies
Not only are these healthy chocolate chip cookies full of protein they are also gluten free, egg free, and have a surprise ingredient… Garbanzo Beans. The beneficial fiber and protein from the beans, coupled with the protein in the peanut butter, antioxidants in the dark chocolate chips, and the sweetness from the maple syrup make these the perfect post workout cookie or afternoon snack.
Ingredients
- 1 1/2 cups Cooked Garbanzo Beans (drained)
- 3/4 cup Peanut Butter (or other nut butter)
- 1/2 cup Organic Oat Flour
- 1/4 cup Organic Coconut Sugar
- 1 tsp Baking Powder
- 1/2 tsp Sea Salt
- 1/4 cup Organic Maple Syrup
- 1 1/2 tsp Vanilla Extract
- 1/2 cup Dark Chocolate Chips
- 1/4 cup Organic Walnuts Chopped (optional)
- 1/4 cup Organic Shredded Coconut Flakes (optional)
Instructions
- Add cooked Garbanzo Beans to a food processor and blend until smooth. Make sure there are no chunks of beans. You don't want to see beans in your cookies!
- Next, add Peanut Butter (smooth or chunky) or your choice of nut butter. Pulse until mixed together and smooth.
- Dry Ingredients: add Oat flour, Coconut Sugar, Baking Powder, and Sea Salt (reduce salt to 1/4 tsp if using salted peanut butter). Pulse until blended together.
- Wet Ingredients: add Maple Syrup and Vanilla Extract and blend one final time.
- Remove cookie dough from food processor and place in a large mixing bowl. Stir in Dark Chocolate Chips, Walnuts, and Coconut Flakes until dough forms a large ball.
- Using a 1/4 c measuring cup, scoop and roll dough in your hands to form a ball. Place on parchment lined cookie sheet. You should end up with 12 cookie dough balls.
- Flatten each cookie with the bottom of the measuring cup to desired thickness. These cookies will not flatten or change shape when baked. The way they look when you put them in the oven is how they will look when you take them out.
- Bake at 350 degrees for 12 minutes. Transferred onto a cooling rack and enjoy once cooled!
- Makes 12 Protein Packed Dark Chocolate Chip Cookies
Notes
Cook 1 cup dried garbanzo beans in the Instant Pot with 4 cups of filtered water for 40 mins. This will yield enough beans to make several batches and a have a few left over.
If you don't have oat flour, make it with Organic Oats and a high speed blender (Vitamix).
Store left over cookies in the refrigerator for up to a week or freeze. These make a great post workout or afternoon snack!