These are pretty healthful considering they're a cookie! I didn't tell my husband the main ingredient-pretty sure he'd run! These are gluten and dairy free, so that's a plus for people with food allergies. These are so good because of the melty, ooey, gooey chocolate chips. They are best eaten warm out of the oven. If you have leftovers put them in the microwave for 15 seconds or so. Do not, I repeat, DO NOT eat them cold. You will be sad you didn't heed my warning!
Preheat oven to 350 degrees F
Measure and put into a food processor:
1-15oz can cannellini beans, rinsed well and drained*
3/4 C plain, unsalted almond butter
1/3 C honey
1 1/2 tsp. baking powder
1/4 tsp. cinnamon
pinch of salt
Blend until all the ingredients are completely smooth. To that, add:
3/4 C chocolate chips
Pulse a few times to incorporate the chocolate chips.
Alternately, you can put the dough in a separate bowl and stir in the chocolate chips.
Use a wet spoon to plop dough onto the cookie sheet.
Flatten into a cookie shape.
Bake for 12-14 mins.
Yield: Approx. 1 dozen 3-in wide cookies
*Tips- I have also used garbanzo beans, but I prefer cannellini beans. They have a more mild flavor that goes better with the almond and chocolate.
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