Garbanzo Bean Chocolate Chip Cookies #2 (Vegan, GF)

Garbanzo Bean Chocolate Chip Cookies #2 (Vegan, GF)

Prep time: 
10 minutes

Cooking time: 
20 minutes

24 people


1 + 1/4 cup pitted medjool dates

1/2 cup water

1 15oz can of garbanzo beans

1/3 cup chocolate chips

3 Tablespoons almond butter

2 Tablespoons rolled oats (I used gluten free)

1 Tablespoon + 1 teaspoon pure vanilla extract

1/8 teaspoon sea salt

3/4 teaspoon baking powder

1/8 teaspoon baking soda


Remove pits from the dates and place in a bowl or jar with 1/2 cup of water. Cover the bowl or jar and let it sit in the refrigerator for at least 8 hours (or overnight).

Strain and rinse the chickpeas.

Combine the chickpeas, dates (including their soaking liquid), almond butter, oats, vanilla, salt, baking powder, and baking soda in a food processor, excluding the chocolate chips. Blend until smooth, scraping down the sides with a spatula as needed.

Remove dough from the for processor and gently mix in the chocolate chips.

Lightly coat a baking sheet with nonstick cooking spray, or line with parchment paper. Scoop the dough into 1 inch balls and place on the cookie sheet.

Bake for 20-25 minutes until cookies are firm in the center. Remove from oven and let cool.


Get more details/tips on baking with garbanzo beans by clicking here.

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Posted on

September 24, 2015