INSANITY COOKIES

I came up with this recipe in a fit of baking insanity (today). Despite the threat of garbanzo beans, you probably won't regret making these because the hazelnut and almond flavors ultimately run the show.

INGREDIENTS

Wet Bits
1/4 cup soft coconut oil 
2 cups fully cooked garbanzo beans, homemade or canned
¼  cup packed golden raisins
6 tablespoons brown sugar
¾ teaspoon liquid stevia
2 large eggs, at room temperature 
1½ teaspoons vanilla extract

Dry Bits
1 cup almond flour
1 cup hazelnut flour (or blanched ground hazelnuts)
1/2 cup brown rice flour
½ teaspoon baking soda
¾ teaspoon kosher salt

Just Bits
1 cup dark chocolate chips 
¼ cup roasted unsalted cashews or chopped hazelnuts

DIRECTIONS

Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.

Grind the wet bits together in a food processor until it's all completely smooth.

Put all the dry bits in a big bowl. Pour in the wet bits and stir.

Shape dough into small (that is, large marble sized) balls and put on the paper-lined pans, spacing them about ¾ inch apart. You can do a tight spacing because they’re not going to spread out. That also means they will look almost the same going in as they do coming out, so shape them to make them look attractively cookie-like now! Bake until the cookies are firm, about 20 minutes. Remove the cookies from the oven and slide parchment to a wire rack to cool completely.

Store cooled in the fridge or freezer. The low sugar content makes them prone to quick funkiness if you leave them on the counter top too long.