Chocolate chip peanut butter cookies

SHUT THE FRONT DOOR! These are amazing. Taste exactly like cookie dough. Serve them at a party and NO ONE will know they are healthy. Brian sure didn’t know…and I sure didn’t tell him.

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I had seen this recipe months ago, filed it to make later and forgot about it until yesterday when I saw someone mention it on a social media site. I had made bread before with chickpeas, so I wasn’t concerned that it was too weird of an ingredient swap. I had all the stuff at home and decided to make it last night. I mean, we were to get hit by derecho. Who wouldn’t need a batch of protein and fiber filled cookies to get them through the storm? So glad I did. It might be my new favorite healthy treat. I might even leave out the chocolate chips next time or half the amount and use mini chips.  Recipe adapted from Texanerin Baking.

Ingredients:

  • 1 1/4 cup of canned chickpeas
  • 1/2 heaping cup natural peanut butter
  • 1/4 cup raw honey or pure maple syrup(I used 1/2 of each)
  • 2 teaspoons vanilla
  • 1 teaspoon baking powder
  • 1/2 cup chocolate chips

Preheat oven to 350F.

If you don’t have natural peanut butter on hand, dump a few cups of dry roasted peanuts in your food processor and process(scraping down the sides as necessary) until it forms into peanut butter. You may think that it will never get past the crumbled/powdery stage, but have patience, it will. Scoop out peanut butter and put in container. How return a heaping 1/2 cup to the food processor.

Thoroughly rinse a can of chickpeas. Lay out a paper towel or dish towel and pour the well-rinsed chickpeas on the towel. Take another towel and blot the chickpeas to dry them a bit. Scoop up 1 1/4 cup of chickpeas and toss into food processor with pb.

To get my 1/4 cup of sweetener, I used 1/2 raw honey and 1/2 pure maple syrup. My syrup is pretty runny and thin. My honey is very thick. I was concerned about the consistency of both varying the recipe too much so I used half and half to even out the consistency. Put in food processor. Add in vanilla and baking powder.

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Process until very smooth. Scrape down sides as necessary. The dough will be extremely sticky at this point.

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Stir in chocolate chips.

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Now, this is the point where I have to strongly disagree with the original post. The author said that the dough did not taste good and these cookies would not be good without the chocolate chips. I thought the dough was amazing. So good, I almost didn’t bake it, but just refrigerate it in ball form. I thought there was almost too much chocolate in them and would consider making them without or cutting back the amount. My two cents. Now continuing on with the recipe:

Use slightly wet hands and roll into balls about the size of golf balls. Place on baking sheet. These cookies do not spread, so if you want them to be more in a disc form, flatten out those balls. Continue making balls of dough, re-wetting hands when necessary until dough used up.

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Bake for 10-12 minutes. They won’t look much more done than when you put them in the oven, but if you flip one over, the bottom will be slightly browned.

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Wait for a few minutes and eat warm. So good.

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2 responses

    • So was mine. I expected them to be decent, but I couldn’t get over how good they were. My fiance’s eyes rolled back in his head when he ate them they were so good and he doesn’t like much that uses healthy substitutes. If he likes it, I know the recipe is a keeper.

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