Who doesn’t love a good homemade chocolate chip cookie? I <3 cookies but my body is so sensitive that I can’t eat the classic version made with butter and white flour. Good thing there are other ingredients that can make a cookie that’s just as divine without the belly ache. These have a good amount of protein from the chickpeas, I imagine you can use any bean you have on hand. Pinto beans would make a pretty pink shaded cookie. This makes a small batch. This is my version of Donielle’s Gluten Free, Grain Free Chocolate Chip Cookie.

Recipe (high protein, gluten free, dairy free) – Makes about 8 small cookies

Ingredients:

3/4 cup cooked chickpeas (rinse if using canned)

1/2 tsp. baking soda

pinch of sea salt

2 T. raw local honey

1/4 cup homemade pumpkin seed butter, check out my recipe (can use almond butter if you like)

1 tsp. vanilla extract

1/4 cup Enjoy Life chocolate chips (allergen-friendly, dairy, soy, and nut free)

Method:

1. Preheat oven to 350.

2. Pull out the food processor and add all ingredients except mini chocolate chips. Blend until smooth. Will need to pause and scrape down sides a few times (1-2 minutes of blending will do).

3. Remove batter from food processor and place into a bowl, add mini chocolate chips and mix to distribute chips.

4. Use small baking sheet and drop cookie batter by the spoonful, golfball size.

5. Place in oven and bake 15 minutes. I recommend baking so they are still soft, cookies will firm when they cool.

6. Enjoy!

Serve up with a warm cup of tea! Glorious

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