Vegan Chocolate Chip Cookies

Have you noticed I changed the name of this blog? The reason is because I personally do not maintain a 100% raw diet. I believe that it works for some people; ideally for me it would be 80% raw and 20% cooked. I will be showing some cooked and some raw.

Last night, I was so grateful to be invited to a friend's house who I normally have bible study with for some hot pot. I've never had homemade hot pot before; only at restaurants in Flushing, Bayside and NYC. So, I went along with a friend (one of my yoga students). If you're wondering what hot pot is; it's when you have a pot of hot broth boiling on the table, it can be spicy or mild. Then, there are some noodles, seafood, meats, and vegetables on the table. You put in whatever you want to eat into the "hot pot" to cook it and then take it out within a minute or two. There were about 13 of us and we all had a great time! Thank you George & Amanda for your hospitality!

Anyway, back to my recipe; I made these vegan chocolate chip cookies last night to bring along with the shrimp and enoki mushrooms. They are nice and soft which is how I like my chocolate chip cookies but you can add 1/4 cup of coconut oil to make it a little crispier.
I prefer to use beans from a box rather than from a can because they tend to be very low in sodium and BPA free. You can purchase the boxed beans at Whole Foods but they seem to be out of stock for the time being.

Ingredients:

2 boxes of garbanzo or cannelli beans (13.4 oz)
1/3 garbanzo bean flour
1/4 cup Enjoy Life chocolate chips
1/3 cup raw honey
1 tsp vanilla

Warm oven at 350 degrees, Combine the beans, flour and vanilla in a blender. Place in a mixing bowl and slowly add the water as needed into the the mixture. Bake for 10-15 mins or until golden brown.


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