We were snowed in today so I thought it was the perfect excuse to bake a fresh batch of chocolate chip cookies when my youngest went down for his nap. Lately, I have been experimenting with garbanzo (chickpea) flour for its protein content (21 g/cup) and its valuable nutrients like iron, vitamin B-6, magnesium and calcium. When I bake, I like to experiment mixing gluten-free flours to try to amplify the nutritional value of the finished product. Right now, I am using garbanzo flour alone and in combination with almond flour.
Here is my recipe (makes 12 cookies):
1 banana
1 egg
1 tsp vanilla
1 cup almond flour
1/2 cup garbanzo flour
3/4 tsp baking soda
1/2 tsp salt
1/4 cup Enjoy Life chocolate chips (dairy and gluten free)- added last and folded in gently
I scooped 1 tbsp of mix onto a cookie sheet lined with parchment paper. I baked the cookies at 350 F for 12 min. The cookies are moist and soft. If you like yours a little crunchier, you might try to bake them for a few more minutes. The banana is barely noticeable but helps make them naturally sweeter. Here is the nutritional value per cookie:
116 calories
4.2 g fat
5.5 g sugar
4.6 g protein
Maybe you want to give these a try? I know they will not last long around here!
Hope you enjoyed this post. Thanks for reading!
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