For those folks who are following a grain-free lifestyle- this one's for you (these are also cane sugar-free and dairy-free).Garbanzo beans (chickpeas) form the base of these cookies, which adds a healthy dose of fiber! Make note that these do not set up like a typical cookie, but the flavor is amazing (no, you don't taste the beans).
Almond Joy Cookies
Makes ~2 dozen cookies
1 can (15 1/2 ounces) garbanzo beans, drained and rinsed
2/3 cup almond butter
3 1/2 Tbsp honey
1 tsp baking powder
1 1/2 tsp almond extract
1/4 cup unsweetened shredded coconut
1/2 cup mini dark chocolate chips (use full size chips if you cannot find mini)
Preheat oven to 350 degrees.
Place garbanzo beans, almond butter, honey, baking powder, and almond extract into a food processor. Puree until smooth. Scoop mixture into a medium bowl. Mix in coconut and dark chocolate chips until well combined.
Line two baking sheets with parchment paper or baking mats. Scoop ~ 2 Tbsp balls onto the baking sheet, spreading them a few inches apart. Bake for ~10 minutes, or until set (will still be soft).
Transfer to a cooling rack to cool entirely before storing in an airtight container at room temperature (will keep for 5-7 days).
Nutrition Info per 1 cookie: 113 calories, 7 g fat, 10 g carbohydrate, 3 g protein, 3 g fiber