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.
Karen xo
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.
Hello, and welcome to SoupAddict, my little corner of the foodie world on the Interwebs. I'm Karen, and it's true, I'm addicted to soup. The seasons guide my cooking and eating, and when I'm not behind the stove — or the keyboard: I'm a writer by trade — you can find me in my vegetable garden. 
When I saw the title in my inbox, I thought ‘this one’s probably not for me,’ but wow– whole chickpeas and oat flour? And no bean flavor? I have been unhappy with GF flour blends that include chickpea flour in desserts, so I’m pretty curious to see if this is different. I’m saving it to Pinterest right now, and I’ll comment again after I make a cookie version. I really don’t make cookies in general but this idea is just so intriguing (and I have two teens in the house who would be thrilled if I did some baking). Is there a reason you didn’t go with straight coconut sugar? If not, that’s what I’ll do.
Mary@FitandFed recently blogged about: Brunost!
I’m totally not a fan of bean flours – I can ID with one taste anything made with Bob’s Red Mill GF all purpose flour. Maybe it’s the combo of all the flours in the mix, but, ick. About the sugar, I just haven’t tried the full substitution – if you’re used to the flavor of an all-coconut-sugar recipe, then I’d say go for it.
I am not gluten intolerant and no one I know is, but I just have to try this for myself!
Rocky Mountain Woman recently blogged about: Mazza
Would this work in similar sized ramekins? I’m thinking it would, but correct me if I’m wrong.
Disregard my last comment, I just read the recipe. Problem solved!
Wow- I’m not even a chocolate fanatic, but these look delicious! I like that there are a good amount of healthy ingredients, yet they seem so decadent!
britainknee recently blogged about: Whole Wheat Vegan Banana Bread (For One!)
Oh boy am I excited to make these. I think I won’t tell the gentleman that they’re made with chickpeas and see if he notices.
Diane, A Broad recently blogged about: Back to Basics: Balsamic Reduction
Garbanzos
Love it.
I like using unexpected items in baked goods. It’s like playing a trick on the world… (Lentil cookies – totally tricked the peeps)
Cher recently blogged about: Hello, Autumn… (TWD BWJ: Cranberry, Walnut & Pumpkin Loaf)
Whole beans? I love it. I would have shied away from using chick peas had I not seen this post. Very cool!
Velva
First things first – I love your blog!!!!! I just finishsed eating this dessert – WOW WOW WOW! I’m thrilled with how it turned out as are my 3 guests – 4 gals who are all carnivores with no gluten restrictions. It was rich, creamy, and so chocolatey. Knowing I can make and share this with my vegan and gluten restricted friends excites me so much. Thanks for sharing this!
That’s so cool! Thanks for stopping back to share the result.