Peanut Butter Chocolate Cookies

18 Jan
Photo via Texanerin

Photo via Texanerin

I first saw the image of this gooey goodness back in December on Pinterest. I immediately went to the post to find the recipe. However, the main ingredient stopped me in my track and I decided against making these lovely morsels. The mystery ingredient you ask? Chickpeas.

I’m all for trying new things but the idea of beans in my cookies utterly repulsed me. How could you spoil something so divine with beans. But week two on my modified version of the Daniel Fast, I reconsidered making these. Let me tell you, SO GLAD I DID. Truth is, you don’t taste the chickpeas AT ALL. You can just forget they are even in there. And if you replace the chocolate chips with carob chips–these completely fit in the Daniel Fast, at least in my opinion. It’s also refreshing to know that when I’m in the mood for something sweet, I can make something decently healthy with limited ingredients and time. Total amount of ingredients-5. Time around 20 mins, start to finish.

Recipe
From Texanerin.com, my changes are indicated in italicized parenthesis

  • 1 1/4 cups canned chickpeas, well-rinsed and patted dry with a paper towel (I used a normal size can)
  • 2 teaspoons vanilla extract
  • 1/2 cup + 2 tablespoons (165 grams) natural peanut butter (I goofed and used 1 cup of crunchy peanut butter)
  • 1/4 cup (80 grams) honey (I added a little stevia blend with the honey)
  • 1 teaspoon baking powder 
  • a pinch of salt
  • a pince of nutmeg or cinnamon
  • 1/2 cup (90 grams) chocolate chip (I used more like a cup of tiny chocolate chips, but I want to try these again with carob chips)
  1. Preheat your oven to 350°F / 175°C. Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth. Make sure to scrape the sides and the top to get the little chunks of chickpeas and process again until they’re combined.
  2. Put in the chocolate chips and stir it if you can, or pulse it once or twice. The mixture will be very thick and sticky.
  3. With wet hands, form into 1 1/2″ balls. Place onto a Silpat or a piece of parchment paper. If you want them to look more like normal cookies, press down slightly on the balls. They don’t do much rising. Bake for about 10 minutes. (I used a little wheat flour to reduce the sticky since I put extra peanut butter in the mix and used the flour to keep the dough from sticking to my hands while making the balls)
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One Response to “Peanut Butter Chocolate Cookies”

  1. thejennyevolution January 19, 2013 at 3:01 am #

    This looks yummy! Please share this in a new Linky Party –Weekend Kitchen Creations at http://www.weekendkitchencreations.blogspot.com. Please join us, share your delicious creation, build more traffic for your blog and get other scrumptious ideas.

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