I am so not even kidding.
When I first tasted this dough, I thought I may be on to something. When I saw the cookies come out of the oven, and then tasted them–warm, room temp, and frozen-I knew I had a winner.
When I gave one to my Dad to taste, and he said it was really good (before he saw the recipe) I knew I had a winner.
But when my husband, the gluten eating, sugar eating, doughnut eating, (yet somehow fit) very tough critic tasted one and said they were pretty good (very high praise coming from him) I really knew I had a winner.
This recipe is the love child of multiple recipes across the web, and I mean that figuratively of course. Inspiration came from many places, but here are the biggest players for your future reading (after you read the rest of the post and this darling love child of a recipe, of course.)
Nourishing Flourishing’s Dessert Hummus, which was inspired by Evan the Wannabe Chef’s Peanut Butter Chocolate Chip Dessert Hummus And I can not neglect to mention the very first person who introduced me to the idea of using pureed beans in baking, Kelly at the Spunky Coconut. It’s like the 6 degrees of beans, instead of 6 degrees of Kevin Bacon.
Chocolate Covered Katie’s Chocolate Chip Blondies were the biggest inspiration though. I made a couple tweaks, baked as cookies instead of blondies, and viola: gluten free, protein packed, healthier for you cookies. The best ever. Easily. Seriously. I have no need to experiment with any other chocolate chip cookie recipe. Although I do have a bit of a problem. I cannot deny that I have an ongoing obsession with chocolate chip cookies.
Without further delay!
- Approximately 2 cups (300 grams) of pre-prepared white beans, or canned and very well rinsed. You could also use garbanzo beans. I have personally only used white northern beans I have prepared myself from dried, that is my preference and works very well.
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp sea salt
- 1/2 cup protein powder (I used Muscle Gauge Nutrition’s cake batter flavor. You can use any variety you like, if you use unflavored you may want to add just a bit more sweetener and vanilla to your batter.)
- 2 tsp vanilla extract
- 2 TBSP coconut flour
- 1/2 cup pumpkin puree (I use canned)
- 1 TBSP blackstrap molasses
- 2 TBSP coconut sugar
- 1/3 cup Zsweet sweetener or sweetener of your choice (additional coconut sugar would work here as well, or Stevia in the Raw, etc.
- 1/2 (or more if you are me) chocolate chips or chunks.
- Preheat your oven to 350 degrees and get your cookie sheets ready with silicon liners or parchment paper.
- Puree the beans well in a food processor. Scrape down the sides occasionally and be sure there are no lumps of bean.
- Then add in your ingredients. It doesn’t really matter which order you dump them in, except that the chocolate chips should be last and only pulsed gently as not to break them up. I leave the coconut flour til right before the chips and you may want to do that as well. I live in a very humid climate and needed the coconut flour to thicken and sticky-fy the batter a bit. You may not need it, or you may only need one TBSP. This batter should be pretty sticky and thick. (Like cookie dough! Because it is!)
- Using a cookie scoop, (those are the best EVER!!!) scoop your dough onto the sheets. These do spread a little, (like real cookies!) but not too much. I can get 12 per sheet.
- Bake for approximately 12 minutes.
- You definitely want to taste your batter prior to putting these on the sheets, so you can see if the sweetness level is right for you and your family. These are not overly sweet, and the nice thing is that the use of the molasses and coconut sugar mimics a traditional brown sugar recipe. You can always add a bit more of the sweetener of your choice.
- The pumpkin does give the batter a very slight orange tinge, but you can’t see it at all in the cooked cookie.
I hope you all enjoy these as much as I have, and please let me know how it works out for you!
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