These garbanzo bean raisin cookies are fluffy and sweetened to perfection! No oil, no sugar AND no flour! No one would ever guess! Ready in 25 minutes and these cookies are vegan and gluten-free.
HOW TO MAKE GARBANZO COOKIES
The trick to getting the perfect texture is to blend the beans really well in a food processor. The garbanzo beans become the base of this dessert rather than using traditional flour. Toss everything in a food processor and blend until smooth!
COOKIE SUBSTITUTION IDEAS
- If you don’t have almond butter, you can use peanut butter or cashew butter instead.
- You can use goji berries or (vegan) chocolate chips if you prefer.
- You can substitute honey or agave in place of the maple syrup.
Yield: 10-12 Cookies
GARBANZO RAISIN COOKIES
PREP TIME: 10 M
COOK TIME: 15 M
TOTAL TIME: 25 M
COOK TIME: 15 M
TOTAL TIME: 25 M
These garbanzo bean raisin cookies are fluffy and sweetened to perfection! No oil, no sugar AND no flour! No one would ever guess! Ready in 25 minutes and these cookies are vegan and gluten-free.
INGREDIENTS
- 1 15oz can chickpeas, rinsed and drained
- ½ cup almond butter
- ⅓ cup maple syrup
- 2 teaspoons vanilla
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup raisins
INSTRUCTIONS
- Preheat the oven to 350 degrees.
- Add the drained garbanzo beans and almond butter into a food processor and blend on high for about 1 minute.
- Add maple syrup and vanilla and continue to blend for about 2 minutes, scraping down the sides every minute. You want the mixture to be smooth, no bumps.
- Add the baking soda, baking powder, and salt, then blend for about 30 seconds.
- Stir in the raisins.
- Drop rounded tablespoons of cookie dough onto a baking sheet. The cookies will spread just slightly so be sure you leave a few inches of space between cookies.
- Bake for about 15 minutes until the cookies have browned on the edges