As mentioned in my last recipe, I’ve met plenty of beans I didn’t like. Kidney beans, black beans, pinto beans. I find beans rather disgusting actually. I won’t even eat chili that has beans in it. Nachos with any type of beans on it? No thanks. Burritos with lots of ingredients that would most likely mask the beans? I’ll pass. However, I did start getting adventurous in my baking by using garbanzo beans last year. I know, it sounds crazy but coming from someone who does hate beans, there are no traces of their taste, texture, or smell when you use them. Honestly, when you have them “masked” with other ingredients AND you completely pulverize them in the food processor, you don’t even know they are there!
I decided to venture out of my comfort zone and instead of the usual hummus I would make with a can of garbanzo beans, I would attempt to turn them into cookies. I have used them in Chocolate Chip Blondie Bars before and as a topping on these Cookie Dough Cupcakes, I didn’t see a reason why they wouldn’t work in cookie form as well!
Cookies & Cream? Sounds like a plan to me!