Is there any home-baked dessert easier than cookies? Hardly. You can literally throw a bunch of ingredients into one bowl, stir, spoon and bake, which is all the more reason to do just that way more often! A good place to start is these chocolate coconut cookies made with unconventional garbanzo bean flour (not the can of beans). It’s this out-of-the-box ingredient that creates an incredibly chewy cookie and surprisingly rich flavor. Using such full-bodied flour also means you can skip the eggs and gluten, making it a perfectly safe cookie batter for overly eager helpers trying to lick the bowl.
Chocolate Coconut Cookies
Recipe courtesy of The Plant Strong Vegan
Makes about 14 cookies
Nut free * Dairy free * Gluten free
Ingredients
1 cup garbanzo bean flour
1 cup coconut palm sugar
1/2 cup vegan chocolate protein powder
1 banana, mashed
2-3 Tbsp. almond milk, or non-dairy milk of your choice
1/3 tsp. cinnamon
Dessicated coconut to top (optional)
Directions
- Preheat oven to 350 degrees F and line a baking sheet with silpat or parchment paper.
- In a large bowl, combine all ingredients (except dessicated coconut) and mix until well combined.
- Chill the batter for an hour in the refrigerator.
- Spoon out two tablespoons of batter and evenly space out portions on the prepared baking sheet. Leave about two inches between each cookie to allow them to expand.
- Using a fork, gently press each cookie down horizontally and vertically to create hashes in batter. Sprinkle with coconut if using.
- Bake 12-14 minutes, or until cooked throughLet cookies cool completely (about 5-10 minutes) before eating. Store any extras in an air-tight container.