PB Chocolate Chip Cookies, Take 2

Batch 2 in front of Batch 1

Batch 2 of the garbanzo bean-based peanut butter and chocolate chip cookies came out really well! This time we followed Texanerin's recipe, but with three modifications.

First, we upped the peanut butter to almost half a cup.
Second, we used a little gluten-free flour (1/8 cup coconut flour and 1/4 cup almond flour) to make them a little more cakey and a little less doughy. Even that small amount stiffened the batter up enough that the food processor strained to mix it.
So we added a 1/4 cup of water, which took care of that issue.

Overall, I preferred the flavor and texture of this batch to the first. (As a side benefit, the dough was also less sticky, easy to scoop and drop onto the cookie sheet.) My co-conspirator and fellow taster, however, preferred the first batch.

Next time, we'll skip the coconut flour and halve the water. But for now, I'm delighted.