I have not been quiet about the fact that my Ben is a picky eater.  He’s a total carbaholic, he eats tofu, and that’s about it.  Getting fruits and veggies into him can be a struggle.  One way I do manage to get veggies in him is baked goods.  I have tried black bean brownie, garbanzo bean cupcakes, and pumpkin loaf made from scratch with shredded carrots.  I find myself baking him healthy treats each week and he seems to love them!

This past week it was Garbanzo Bean Chocolate Chip Cookies. They come out soft, and I do refrigerate them to be on the safe side because they have a lot of egg.  When I need one or two I pop them in the oven or microwave quickly.

These cookies are high in protein as they have 3 sources of protein: eggs, peanut butter, and garbanzo beans.  They’re actually a healthy indulgence for me as I’m trying to lose the last bit of baby weight.

Ingredients:

1 can of garbanzo beans rinsed

3 eggs

1 cup of flour

1 cup of coconut sugar

2 tbs. creamy peanut butter

1/2 tsp. baking powder
Directions:

Place all of the ingredients in a food processor and blend.  Using a tablespoon spoon not a parchment paper lined baking sheet. Place in a 350 oven for 10 minutes.  Cool after you take them out and enjoy!

I’ll share some pins below of tried and tested hidden veggie recipes.  It’s amazing how much like the real thing they taste and it’s reassuring that my boys are getting some good nutrition with their treats!