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Makes
12-14
Author Notes
This is a white macadamia nut cookie recipe made with garbanzo beans. I would like to thank Texanerin Baking on texanerin.com for the original idea behind this recipe manipulation. I think the manipulation to this recipe proves to be a long awaited comfort food that is safe for gluten allergies as well as vegans. —Amber Frymark
Ingredients
1 1/4 cups
Canned Garbanzo Beans
1/2 cup
Dry Roasted Macadamia Nuts
2 teaspoons
Vanilla Extract
1/4 cup
“Cracker Barrel” Maple Syrup
1 teaspoon
Baking Powder (grain free)
Dash
Salt
1/2 cup
White Chocolate Chips (dairy free)
Directions
- Preheat your oven to 350°F. While the oven is warming up take a food processor and blend macadamia nuts until smooth like butter
- Combine all the ingredients (except for the chocolate chips) in a food processor and process until very smooth. Make sure to scrape the sides and the top to get the little chunks of chickpeas and process again until they’re combined.
- Stir in chocolate chips or pulse with machine a few times
- With wet hands, form into 1½” balls. Place onto a pan with parchment paper. Press down slightly on the balls to shape into cookies
- Bake for about 10 minutes. The dough balls will still be very soft when you take them out of the oven
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