Makes 12 cookies
1 ¼ cups cooked garbanzo beans, drained and rinsed
2/3 cup natural almond butter (or other non-peanut nut butter)
2 ½ teaspoons powdered stevia (I prefer Stevita xylitol/stevia blend)
2 teaspoons pure almond extract
1 teaspoon baking powder
Instructions
Preheat oven to 350 degrees
Line a baking sheet with parchment paper
Place all ingredients in a high-powered blender and blend until a stiff batter forms. You may have to scrap the sides often and push down the contents.
Place spoonfuls of dough onto the baking sheet and smash down cookies just lightly with a fork, dipped in water
Bake for 10-12 minutes
Let cool so cookies can harden