Garbanzo Cookie Balls – a classic cookie made in a new way – pump up the protein and flavor with a few new ingredients for a cookie everyone will love!
Remember my post-vacation shopping trip? The first thing I made was fresh juice. The second?
Christin’s Garbanzo Cookie Balls!
I have made two batches already. These are insanely good.
First, though, did you know how easy it is to peel a chickpea? Well, the canned ones anyway. Pour them into a strainer and rinse. As you are rinsing, pick one up and squeeze it with your fingers, the skin comes off and the pea flies back into the strainer with the others…
It’s actually kind of calming and meditative, until you get to a point where you think you have to be done. You keep picking them up and skins keep coming off. You start to think the entire pea is layers of skin and soon you will be left with a pile of pea skin, no peas.
It really does make whatever you are making that much smoother. I don’t know if it matters with these cookie balls, but, like I said, meditative. Sometimes you have to take it where you can.
I came home from vacation to all kinds of goodies in the mail, including a package of new product from Enjoy Life. One thing I love and will be buying because we are eating them straight out of the bag, their new Mega Chunks. They are free of dairy, nuts and soy, but not flavor! Like all Enjoy life products, they are also gluten free and are really tasty.
I used these in place of the chocolate chips in the recipe. I made half batches of Christin’s recipe, modifying by using only:
brown rice flour
water instead of almond milk
Several readers have asked for this recipe, as Christin’s is no longer available.
I have updated this post with the Garbanzo Cookie Balls recipe I adapted from Christin years ago.
Garbanzo Cookie Balls
dairy, egg, soy and gluten free, vegan
1 can chickpeas, rinsed and peeled
2/3 cup peanut butter
1 tablespoon flour (I used peanut flour!)
8 – 10 drops NuNaturals Vanilla Stevia
water as needed
1 (4 ounce) dark chocolate bar, chopped (or 1 cup chocolate chips)
Preheat oven to 350 °F. Line a baking sheet with parchment.
In food processor or blender, puree chickpeas.
Add peanut butter, flour and stevia, blend. It should form a ball of dough – if it is still crumbly, add a tiny amount of water, a teaspoon at a time. Process – it should quickly form a dough ball.
Form into 1-inch balls.
Bake at 350 °F for 10-12 minutes.
They are awesome right out of the oven, of course, when the chocolate is melty. They are also amazing after they’ve cooled, they are soft and almost taste like a doughnut.
I’m making another batch tonight.
What is your favorite cookie? Have you ever baked with beans? Besides baked beans? ha!
printable Garbanzo Cookie Balls recipe:
- 1 can chickpeas, rinsed and peeled
- ⅔ cup peanut butter
- 1 tablespoon flour (I used peanut flour!)
- 8 – 10 drops NuNaturals Vanilla Stevia
- water as needed
- 1 (4 ounce) dark chocolate bar, chopped (or 1 cup chocolate chips)
- Preheat oven to 350 °F. Line a baking sheet with parchment.
- In food processor or blender, puree chickpeas.
- Add peanut butter, flour and stevia, blend. It should form a ball of dough - if it is still crumbly,
- add a tiny amount of water, a teaspoon at a time. Process – it should quickly form a dough ball.
- Form into 1-inch balls.
- Bake at 350 °F for 10-12 minutes.