Makes about 2 dozen. No one but YOU has to know there is a can of beans in these cookies!
½ cup flour of choice (whole wheat pastry, spelt, garbanzo, etc)
1 tsp non-aluminum baking powder
1 tsp powdered peanut butter (optional)
½ tsp salt
1 15 oz can garbanzo beans (chickpeas) rinsed and drained
¼ cup non-dairy milk of choice (coconut, almond, rice, etc)
½ tsp apple cider vinegar
2 tsp golden flax seed, ground (use a coffee grinder to grind)
1 Tbsp vanilla
½ tsp almond extract (optional)
¾ cup sweetener of choice (sugar, evaporated cane crystals, sucanat, etc)
½ cup each: Enjoy Life brand mini chocolate chips (or carob) & peanuts
Mix the first 3 (or 4) ingredients in a small bowl. In a food processor using common S blade, add the next 7 ingredients and blend well. Once the mixture is blended really well add the flour mixture to the work bowl of the processor and blend again just to incorporate. Add the chocolate chips and nuts and pulse a few times to combine. Using a small scooper (or 2 spoons), spoon dough onto prepared cookie sheet. Preheat oven to 350 degree and bake for about 22 minutes or until slight browning occurs. They taste best on day one or right out of the freezer.