These cookies are so good, they might cause you to question everything you know about baking, flour, Veganism, and possibly life itself.
Even YOU wouldn’t be able to tell these cookies are mostly comprised of garbanzo beans. They would even fool my dad, who has a sixth sense about being bullshitted into eating anything too healthy.
I started writing this post before I even ate one. The raw dough alone is reason enough to make you want to quit your job and go live under the porch of Cafe Gratitude.
Here’s the recipe. I substituted real chocolate chips with Sunspire Vegan Carob Chips so my lactose intolerant husband could eat some and I wouldn’t get too fat. But I am 100% certain that they’d be better with real chocolate chips because WHO ARE WE KIDDING?
I got them at Whole Foods, a place that white people like me REALLY like.
I cannot say enough about the Eating Whole blog. It’s spectacular. And so inspiring. Special thanks to Rachel Thurston for bringing it to my attention. Rachel is equally spectacular and inspiring. Check out her mad photography and writing skills and be prepared to be moved deeply. But try not to make her talent make you feel too badly about yourself. Sometimes I cry myself to sleep with jealousy.
But back to the cookies. Actually, the raw cookie dough is better than the finished product. And I am not even a huge fan of raw cookie dough. Kinda like how I feel about The West Wing, I can take it or leave it. Mostly leave it.
When you bite into one, they’ll make you channel your Inner Clay Davis.
I’m not saying they will make you forget ‘real’ chocolate chip cookies forever…but these have protein, people! And are gluten free and (can be easily made) vegan.
If you need any more inspiration to try this recipe, check out the feelings of longing they inspired in Pico.
That should be enough to get you to embrace the chickpea.