Protein Packed Gluten Free Coconut Chocolate Chip Cookies
Do you like cookies? My children do! In fact, if they could get away with it, each will finish a dozen in one sitting. That’s about 48 pieces for a quick snack. I know what you’re thinking. Junk food!
Since their food allergies don’t allow them to have the regular cookies anymore and the allergy friendly ones are quite pricey (to my relief!), I decided to start tinkering in the kitchen to make something as close as possible to the “real” cookies but healthier. Inspired by the Fudgy Black Bean Brownies which the kids can’t have enough, I was able to nail one easy to make recipe. Guess what? I’m sharing it to you today.
If you notice that the recipe requires one whole can of cannellini beans, don’t freak out and run. That is the secret why I called these cookies “Protein packed” in the first place. You can keep a secret right?
Still hesitant? Trust me, the end product is so worth it. The cookies are soft, chewy and melt in your mouth delectable. With chocolate, vanilla and coconut combined, what can possible go wrong? Plus, you can let the blender or food processor do the hard work for you.
Most importantly, these cookies will not make you feel guilty when you grab one or two or even three. So, are ready to try them out? Let me know how they turn out.
Have a fantastic weekend!
1 15 oz can cannellini beans (rinsed and drained)
2/3 cup sugar (I used Sugar In The Raw Turbinado Sugar)
1/3 cup No Nuts Golden Peabutter
1/3 cup coconut flour
2 Tbs. sweet rice flour (optional)
1 tsp. baking powder
1 tsp. vanilla extract
1 Tbs. sugar
1/3 cup coconut milk
1 cup semi-sweet chocolate chips (I use Enjoy Life)
1. Preheat oven to 375 degrees. Line 2 cookie sheets with parchment paper or silpat.
2. In a blender or food processor, puree the beans, 2/3 cup sugar, pea butter, coconut flour, rice flour, baking powder, vanilla extract and coconut milk. Make sure the mixture is well blended and smooth.
3. Stir in 1/2 cup of chocolate chips.
4. Using a 2 Tbs. ice cream scoop or 2 spoons, make 12 round equally size mounds on the prepared cookie sheet.
5. Dip a fork in the remaining 2 Tbs. of sugar and use it to flatten the cookies to about 2 inch circles.
6. Decorate the cookies with the leftover chocolate chips.
7. Bake for 18 minutes or until the edges are golden brown.
8. Remove from the oven and carefully transfer to a wire rack to cool.
9. Serve immediately.
10. Place leftovers in an air tight container for up to 3 days.