Got a kid who won’t eat enough protein? Yeah, me too. Here’s a healthy and delicious way to sneak in some garbanzo beans (which are also called chick peas). This recipe is great for bake sales and playgroups!
Preheat oven to 350 degrees.
If using butter from the fridge, soften about about 20 seconds in microwave.
Rinse garbanzos in colander, let drip dry, then smash (so that they are no longer round) with the bottom of a coffee cup or the bottom of a measuring cup.
- 3/4 cup brown sugar
- 1/2 cup butter
- 2 eggs
- 2 tsps vanilla
- 2 tsps cinnamon
- 2.5 oz organic pureed prunes (such as Gerber’s)
- 1 (15oz) can garbanzos, drained, rinsed and smashed lightly while in colander*
- 1 cup semi sweet chocolate chips
- 3/4 cups walnuts, chopped
- 1 & 1/2 cup cup whole wheat flour
- 1/2 cup almond meal
- 1/2 cup old fashioned oats (or other oatmeal)
- 1 tsp baking soda
- 1/4 tsp salt
* Note – I usually cook up a big batch of dried organic garbanzos to use for hummus, stew, etc, and then freeze them in small batches in glass containers. Use 1 ¾ cup fresh garbanzos instead of a 15 oz can.
- Preheat oven to 350 degrees. Coat a cookie sheet with wrapper from butter – doesn’t need much. Second and third cookie sheets not greased at all.
- In a large bowl, beat sugar and butter until smooth.
- Beat in eggs, vanilla, cinnamon, and prunes, then add garbanzo beans, chocolate chips, and walnuts. Add flour, almond meal, oats, baking soda, and salt.
- Drop by tablespoonful onto baking sheet. Press down to flatten a little bit. Put dough in fridge to help firm it up until you’re ready for the next sheet.
- Bake 12 minutes. DO NOT OVERBAKE.
Makes 3 cookie sheets at 16 cookies each. Enjoy!