You’d never know these cookies were gluten-free, let alone made out of beans! I’m serious!
Now, I don’t have Celiac’s Disease and have no reason to live a gluten-free lifestyle. But when you have friends or family with a gluten-free lifestyle it can be hard to come up with something to treat them to. I’m generally a skeptic about gluten free recipes. They often use expensive, harder to find ingredients that I never have on hand. Chickpea cookies and brownies are all the rage these days so I decided to give my hand at it to see if I could come up with a gluten free cookie that I can bring to my gluten-free friends as well as enjoy myself.
As a lover of all things Nutella I knew that would be the key to creating a gluten-free cookie I could devour. They are soft, moist, and you would seriously never know these cookies were gluten-free, let alone made out of beans! It’s ridiculous how many peanut butter or chocolate cookies end up dry as a rock. Not with these babies. They are always moist and I love that about them. I also love that I can feel a little better about eating the whole batch since they are made out of beans. It’s practically a lunch right? Shhh, I tell myself lots of crazy things! 🙂
The dough will be very soft and sticky. If you are having trouble working with the dough try chilling it in the fridge or freezer.
Watch the video below where I give you a visual walk through of making this recipe, including tips and tricks for cooking. I have a whole YouTube Channel with my own cooking show. You should check it out!
Gluten-Free Peanut Butter Nutella Cookies
- 2 (15 oz) cans garbanzo beans (chickpeas), rinsed, drained, and patted dry
- ½ cup Nutella
- ½ cup smooth peanut butter
- ¼ cup honey
- 2 tablespoons cocoa powder
- 1 tablespoon vanilla extract
- 2 teaspoons baking powder
- 2 cups milk chocolate chips
- Preheat an oven to 350 degrees. Spray a cookie or baking sheet with nonstick spray. Set aside.
- Combine the beans, nutella, peanut butter, honey, cocoa powder, vanilla, and baking powder in a food processor. Puree until smooth.
- Stir in the chocolate chips.
- Place heaping spoonfuls of the dough onto the prepared baking sheet. Bake for 12 minutes in the 350 degree oven.
- Remove cookies from the baking sheet and let cool on a wire rack.
If you want complete control over what goes into your cookie and have it be oil-free, try using homemade peanut butter and homemade nutella.
This recipe first appeared on The Stay At Home Chef on October 21, 2013