Tuesday, April 15, 2014

No Grain, Little Sweetener Nut Butter Cookie Recipe

Gluten Free, Low Sweetener Nut Butter Cookie Recipe

I spotted this recipe in the Houston Chronicle. A picture will have to wait until I make them.  And as the instructions call for a food processor and I only have mini one, I haven't gotten around to it yet. 

You've probably heard of bumping up the fiber, protein & other nutrient quality in brownies & cookies by adding mashed beans.  In fact, I've heard you can just add a can of mashed black beans to brownie mix.  But why even include the high glycemic gluten filled empty calorie white flour if it's not needed?

I doubt there's any reason these measurements need to be precise.  In fact, I make so many variations of this with spices, dried fruit, cocoa, etc. Just like I do with the banana cookies. And if that's enough sweetener for the average person, I will cut it by a third to a half.


1/14 cup Cooked Garbonzo Beans (is that how much is in a can?)
2 Teaspoons Vanilla extract
1/2 cup plus 2 Tablespoons Nut Butter
1/4 cup Honey
1 Teaspoon Baking Powder
1/2 cup chocolate chips (get a low sugar, dark. Like Ghiradelli Bittersweet)

Preheat oven to 350. Pulse the beans in a food processor until well ground. Drain first if using canned. Add remaining ingredients (except choclate if still using processor.) Mix thouroughly. Then stir in chocolate.

The instruction I have call for shaping into 1 1/2 inch balls with wet hands, then placing on the cookie sheet. I don't know why you couldn't just treat them like drop cookies. I wonder how well the balls will spread when the Bake 10 minutes.  The recipe I have states not to over bake.

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