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Even if you’re not gluten intolerant, these gluten-free cookies offer a hit of protein and fiber where you would normally find empty calories. Flour for garbanzo beans, you ask? “I know it sounds weird,” said David Tankersley, executive chef at St. Charles Bend. “But they are really good!” Trust a professional and give these sweet treats a try.

  • 1 1/4 cups garbanzo beans drained and pureed
  • 1 tablespoon vanilla
  • 3/4 cup peanut butter
  • 1/4 cup honey
  • 1 teaspoon baking powder
  • Pinch of salt
  • 1/2 cup chocolate chips
Mix all ingredients, scoop 1.5 oz cookies and bake at 350˚F for 12–25 minutes. Enjoy!