Because these cookies are made without refined flour, they are much healthier than other recipes since they have much more fiber and a good amount of protein. However, since they are sweetened, it is recommended that diabetics consume them in very moderate amounts and as part of a program to eliminate insulin resistance.
|1 ¼||cups||chickpeas, cooked and well-rinsed|
|¼ cup||+ 2 tbsp||peanut butter||almond butter|
|¼||cup||honey, maple syrup or agave|
|1||tsp||non-aluminum baking powder|
|pinch of salt|
- Pre-heat oven to 350°F (or 180°C).
- Combine all ingredients except carob chips or raisins in a food processor and process until there are no large pieces left (be sure to scrape the sides of the processor and reprocess if necessary).
- Pour the mixture into a bowl and stir in the carob chips. The mixture will be sticky and thick.
- Wet your hands and form small balls or use a spoon to form cookies.
- Place the balls on a greased oven tray or covered with parchment paper.
- Crush each ball to form the cookies.
- Bake for 10 to 12 minutes.
- The cookies will still be soft when they come out of the oven so make sure to cool them before you store them.
- Cookies can be stored outside the refrigerator for 3 to 4 days, or refrigerate for a week.
Prep Time: 15 minutes (10–15 minutes cooking) Yield: 2 cookies (10–12 servings)