Triple chocolate cookie pies
This recipe still has me shaking my head. In surprise and amazement, that is. It shouldn’t, I suppose — this isn’t the first time I’ve tried crazy ingredient replacements with great results (my dad was gluten-free for many years, before gluten-free had its own spot on the grocery store shelf — mad ingredient substitution ruled the kitchen in those days).
I just wasn’t expecting whole chickpeas to make such amazing chocolate chip cookies. Yes, the stuff of hummus taking the place of flour in a thick, rich chocolate chip cookie pie, with cocoa and two types of chocolate chips.
It’s not gross. I pinkie swear.
And I’ll get the obvious question out the way: you absopositivelylutely do not taste the garbanzo beans. Not even the slightest bit. All you taste is rich, cakey chocolate cookie pie goodness.
Honestly, it’s far better than the standard flourless chocolate creations, which are, in my opinion, little more than gooey chocolate bombs. These cookie pies have texture and structure.
Baking with garbanzo beans is not new, when you get right down to it — gluten-free folks have been buying bean flours for ages as a substitute for wheat. The difference here is starting with the whole bean and mixing in a healthy share of oats. The two together are amazing.
With not a trace of bean flavor.
I’ll stop short of claiming they’re healthy, but they are healthier than your standard chocolate chip cookie fare: legumes and oats instead of flour, no eggs, coconut oil instead of butter, and part of the brown sugar originally called for substituted with coconut sugar.
I made these into mini pies with Oreo cookies crusts — thereby negating some of the healthier qualities of the cookie batter, natch — but it would be an interesting experiment to free-form these babies on a cookie sheet and see what happens.
Oh, and did I mention they’re super-easy, too? Everything except the chips goes into the food processor — no more work than regular chocolate chip cookies and equally delightful.
P.S.: for folks who are GF and dislike GF flours made with high proportions of beans (giving the flour an unusual tang), no worries here. I’ve baked with those flours, too, and there’s just no comparison to using whole beans.