Garbanzo Cookie Balls:
1 can Garbanzo Beans (drained and rinsed) (skins removed if you have the time and patience)
1/4 cup Peanut Butter (or other nut butter)
2 Tbsp Brown Rice Flour
1Tsp Vanilla Extract
1-2 Tbsp Agave Nectar
1/4 Tsp Salt
1/4 cup Carob Chips
Drizzle of water or Vegan Milk
Combine all the ingredients (except for the water/milk and carob chips) in a food processor and blend until well combined. Drizzle a tiny amount of milk (or water) in while processing, just enough to get a doughy, smooth consistency.
Scoop dough into bowl (or depending on the size of your food processor just keep it in there) and fold in the carob chips.
Scoop out little balls of dough and roll them in your hands to make them round and smooth. Place on cookie sheet over tinfoil or lightly oiled pan.
Bake at 350° for 15 minutes.
Makes approximately 16 balls.
These cookie balls don't taste anything like beans, though you may want to play around with how much sweetener you want to add depending on your taste buds--the carob chips add sweetness though too. Either way, they are delicious and I love the texture. Prepare for them to be gone in one sitting though, especially if you're sharing. ;)
Enjoy!
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