Ingredients:
Bean juice drained off 3 cans garbanzo beans, boiled and reduced to 1/3 to 1/2 cup.
Set aside to cool, then combine the dry ingredients and set aside:
1 1/4 cup finely ground nuts, mostly almond but pecans work also (I use a coffee grinder)
1/4 cup coconut flour
1/2 cup raw sugar
1/2 cup powdered sugar
1/2 teaspoon almond extract
food coloring
Whip bean juice (cool to room temperature) with electric mixer until it resembles meringue and then add the powdered sugar one tablespoon at a time until incorporated. Add food coloring and almond flavoring. Fold in remaining dry ingredients, half at a time until incorporated. Place batter into 1 gallon plastic bag and snip off lower corner to use as a piping bag. Pipe small cookies onto baking sheets lined with dry parchment. Let sit for 2 hours at room temperature. Bake in 210 degree oven for 50 minutes. Cool on wire rack.
Bean juice drained off 3 cans garbanzo beans, boiled and reduced to 1/3 to 1/2 cup.
Set aside to cool, then combine the dry ingredients and set aside:
1 1/4 cup finely ground nuts, mostly almond but pecans work also (I use a coffee grinder)
1/4 cup coconut flour
1/2 cup raw sugar
1/2 cup powdered sugar
1/2 teaspoon almond extract
food coloring
Whip bean juice (cool to room temperature) with electric mixer until it resembles meringue and then add the powdered sugar one tablespoon at a time until incorporated. Add food coloring and almond flavoring. Fold in remaining dry ingredients, half at a time until incorporated. Place batter into 1 gallon plastic bag and snip off lower corner to use as a piping bag. Pipe small cookies onto baking sheets lined with dry parchment. Let sit for 2 hours at room temperature. Bake in 210 degree oven for 50 minutes. Cool on wire rack.
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| I ran out of red food coloring so these look a little weak…. |
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