Soft Batch Flourless Chocolate Chip Cookies

Garbanzo bean chocolate chip cookies are gluten-free, grain-free and white sugar-free. Easy to make, taste indulgent, and they're also diabetic-friendly.

These flourless chocolate chip cookies are soft, chewy and taste super indulgent but they aren't! The secret ingredient in these delicious, gluten-free, grain-free, reduced sugar chocolate chip cookies are fiber rich garbanzo beans but you'd never know it.

"Man is ever in a struggle and he's oft misunderstood;
There are days the worst that's in him is the master of the good,
But at Christmas kindness rules him and he puts himself aside
And his petty hates are vanquished and his heart is opened wide.
Oh, I don't know how to say it, but somehow it seems to me
That at Christmas man is almost what God sent him here to be."
~ Edgar A. Guest, excerpt from "At Christmas"

Christmas week is upon us and I just wanted to check in and wish you all joyful holidays. I want to thank you from the bottom of my heart for coming along this crazy ride with me this year as I bounced back from illness, refocused and recommitted myself to this space. Sharing my kitchen, my life, my failures and my joys with you is a privilege I don't take lightly. There is a plethora of sites with so much to offer and I am truly humbled that you have chosen to share some of your time with me. May the blessings of the season be upon you all. I am already looking forward to a healthy and productive 2015 and hope you are too. 

Until next week, my friends … if you celebrate, wishing a very Happy Christmas to you... xo, Ani

The first time I saw garbanzo bean chocolate chip cookies on Pinterest a few years ago, I was intrigued but simply filed it away to experiment with "some day." Wanting to stay on point with my health, doesn't mean that I don't long for a treat once in a while. The key is making that treat count, having it be tasty and still not send my blood sugar spiking or my diet back by days. I've been wanting a good chocolate chip cookie for sometime. White flour being off the table, I thought about adapting a recipe to use whole wheat. Then it hit me, why not try those garbanzo bean chocolate chip cookies? You guys! These babies rock! You'd never know that there was no flour in these cookies and trust me, YOU CANNOT TASTE THE BEANS! They simply provide, as my Auntie says all good chocolate chip cookie dough should, an excellent vehicle for the star of any chocolate chip cookie: the chocolate chips! Since the "dough" is primarily garbanzo beans which are high in fiber with a glycemic load of 3 for cooked from dry and 9 for canned, I didn't feel the need to seek out yet another speciality item in the form of sugar-free chocolate chips and merely choose to use good quality bittersweet chocolate chips which would add just enough sweetness. These came out super moist, cakey (I know that isn't a word, just roll with it) and slightly chewy. My favorite kind of chocolate chip cookie. Try these. They're delicious. 
This recipe is adapted from Texanerin Baking

Yield: 2 dozen cookies

1 (15 ounce) can of garbanzo beans, rinsed well and drained
⅓ cup natural raw almond butter
1 egg
2 teaspoons vanilla extract
½ cup almond flour (I used blanched almond flour from the bulk bins at Whole Foods, not Bob's Redmill which is very gritty)
1 teaspoon baking powder
¼ teaspoon salt
½ cup erythritol (or other cup for cup sugar replacement)
1 cup bittersweet chocolate chips

1. Preheat oven to 350 degrees Fahrenheit. Line two baking sheets with kitchen parchment and set aside. 

2. Place the beans, almond butter, egg, almond flour, baking powder, salt and erythritol into a food processor and process until smooth. Remove dough to a medium-sized mixing bowl and fold in the chips.

3. Using a small ice cream scoop or tablespoon, scoop out mounded rounds of dough and place on baking sheet 1-inch apart. These cookies won't spread so once the tray is filled, wet the back of a tablespoon and flatten out the cookie by half otherwise they will stay in a round dome shape. 

4. Bake cookies for 10 minutes. Allow to cool on the pan for 2 minutes then remove to cooling racks and allow to cool completely before storing in an airtight container.

Nutritional data per cookie: CALORIES 54   CARBS 6g   FIBER 3g   FAT 3g   PROTEIN 2g   SODIUM 71mg   SUGAR 1g