I can pretty much guarantee that your kids will love these, and you won’t have to feel guilty about letting them have cookies for their afternoon snack or after dinner treat. They are full of healthy ingredients (beans, coconut oil, and no refined sugar) and are so tasty.
Mix wet ingredients together (I use an immersion blender to puree the beans)
1 cup coconut oil
1 cup honey
1 tsp. vanilla extract
1 can garbanzo beans
1 cup arrowroot flour/tapioca starch/or potato flour
3/4 cup coconut flour
2 tsp. guar gum or xantham gum
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. sea salt
Mix wet and dry ingredients.
Add 1 cup of any extras you like (nuts, chocolate chips, raisins, etc.) or just leave them plain.
Roll into little balls and flatten slightly with a wet palm when on the baking sheet. Bake at 350 for 15-20 minutes.
The dough will not feel like traditional cookie dough that you are used to. Gluten-free doughs tend to be wetter than their wheat-filled counterparts. If you have any questions about gluten-free baking, let me know! My oldest daughter has Celiac disease, so we are a completely gluten-free household.