Preheat oven to 350 degrees. Line a large baking sheet with parchment paper; set aside.
Servings and Ingredients
|1 (15-oz.) can Hy-Vee no-salt-added garbanzo beans, drained and rinsed|
|1 c. Hy-Vee old fashioned oatmeal, or gluten-free old fashioned oatmeal|
|⅓ c. Hy-Vee brown sugar, packed|
|2 ripe medium bananas, peeled|
|1 tsp. Hy-Vee baking powder|
|1 ½ tsp. Hy-Vee vanilla extract|
|⅓ c. Hy-Vee semisweet chocolate chips|
Things To Grab
- Large baking sheet
- Parchment paper
- Food processor or blender
- Wire cooling rack
Add garbanzo beans, oatmeal, brown sugar, bananas, baking powder, and vanilla extract to a food processor or blender. Cover and process until well combined, scraping sides as necessary. Stir in chocolate chips.
Divide dough into 12 portions. Place on prepared baking sheet. Bake 15 to 20 minutes or until cookies are set and light golden brown. Remove from oven; cool on a wire cooling rack.
Amounts Per Serving
- Total Fat: 2.5g
- Cholesterol: 5mg
- Sodium: 50mg
- Total Carbohydrates: 23g
- Protein: 3g