-2 TBSP coconut flour
-1 can (15 oz) garbanzo beans (chick peas)
-1/4 C natural peanut butter (chunky or creamy) or Nuttzo
-2-4 TBSP liquid egg whites
-1/4 Tsp sea salt
-1/2 Tsp baking soda
-2 Tsp Vanilla Extract
-Sweetener of choice (stevia or erythritol or Monk Fruit)
-optional (not included in macros) Lilly’s Stevia Chocolate Chips


Rinse and drain garbanzo beans. Pulse coconut flour in food processor. Add all other ingredients except chocolate chips and puree until well mixed. Fold in chocolate chips (if using) and place in a bowl. Refrigerate for at least an hour, the longer the the better. Enjoy!

5 Servings

Nutritional Facts

(per cookie, without chocolate chips)

Calories: 157
Fat: 8g
Sat Fat: 1g
Carbs: 15g
Fiber: 5g
Net Carbs: 10g
Protein: 8 g
Sugar: 1 g