Gluten Free Chocolate Chip Cookies (with Chickpeas!)
Oh yes, there have been tons of failed secret ingredient recipes at my house. There was the sweet potato cookie dough that tasted like lunch, the red velvet beet pancakes that were compared to dirt, and many a chickpea blondie that ended up in the trash can.
So, when my family asked what was in these cookies, and I responded honestly, “chickpeas”, they were a bit slow to take a bite.
Don’t woory, though. I’m not posting a recipe for a dessert that tastes like beans. Luckily, these cookies came out fantastic! They’re one of my best secret ingredient creations to date.
With a hint of peanut butter, a whole lot of chocolate chips, and no gluten, grains, or white sugar used, they’re a you’re sure to gobble them up without any guilty afterthoughts. Hooray for secret ingredients!
Gluten Free Chocolate Chip Cookies
- 1 16 ounce can chickpeas
- 2 tbsp natural peanut butter
- 2 tbsp plain yogurt (soy, greek, almond, etc)
- 1 tsp vanilla extract
- 3 prunes (see below for substitution notes)
- 2 tbso honey
- 1 tsp baking powder
- 1/3 – 1/2 cup chocolate chips
Note: Prunes can be substituted for en equal amount of dates.
Revisited Recipe of the Day:
Oatmeal Raisin Cookie Cake