Saturday, February 7, 2015

Recipe: Gluten Free PB + PB Chocolate Chip Cookies

I'm not gluten free, but a lot of my friends are so I try to create things they can eat when we gather. Since, I've been cooking up a lot of dry beans lately--black beans, pinto, navy, garbanzo-- and I made black bean brownies in the past and wondered if I could make cookies with beans. Thanks to the intertubes I found out that people have been baking with chick peas. Bob's Red Mill has gluten free baking mixes, but I'm not jazzed about garbanzo flour, which is a key ingredient in many GF mixes...hmmm... I wondered if pinto beans would be a good alternative. So what's the best way to find out? Make some and taste 'em! It's always good to have an extra taster on hand, so my husband was happy to help out. 

The verdict? Not the same texture as a regular cookie, but really nummy! I used my food processor to make these, but a standing mixer would work, but a hand mixer might be challenged. I wouldn't attempt this in a blender, unless you have one of those uber fancy, super powerful ones.

Pinto Bean, Peanut Butter, Chocolate Chip Cookies

1.5 cups pinto beans, rinsed and drained well
1/2 cup peanut butter
1/4 cup honey (or sweetener of your choice)
2 teaspoons vanilla extract
1 teaspoon baking powder
pinch of salt, optional. (if you have salt free beans you might want to add a pinch of salt, otherwise maybe not)
3/4 cup dark chocolate chips

  • Preheat your oven to 350°F / 175°C. 
  • Combine all the ingredients, minus the chocolate chips, in a food processor and process until very smooth. At this point C. thought the dough tasted like the filling in bean paste sticky buns at our local dim sum spot, which he thought was pretty awesome. Me? Meh.
  • Once that's all blended, add the chocolate chips and stir or give your food processor a pulse or two.
  • The dough is thick and sticky, so you'll want to wet your hands with water to shape the dough into about 1" balls, then flatten in your hands a bit. Place on a cookie sheet.
  • Bake for about 10 minutes. These cookies don't brown up like regular cookies so don't based their doneness by appearance. Remove them from the oven and at this point they're the epitome of chewy, gooey goodness!
  • Let them cool and then you can store them in the fridge or at room temp in a closed container.

They turned out really tasty! I added some flax seed meal to the second half of the dough and that changed the texture a bit. I think I'll play around with this recipe a bit and see if I can make them into some sort of bar, with more something in them... shredded coconut? nut meal? oats? Maybe some protein powder? (I just checked this book out from the library that's got me thinking about cooking with protein powder....) Not sure yet. In the mean time, we'll enjoy what we have!

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