Peanut Butter Chocolate Chip Cookies

What, I'm making cookies??  Yes, and you'll never guess what these have in them.  Wait for it...wait for it...garbanzo beans!!  After making my Peanut Butter Chocolate Chip Hummus, I went for the cookies. Personally, I like the cookie version better.  The difference in textures hits it right for me.  Thanks to Texanerin Baking, I found this recipe.

While I was wary of the taste, they are delicious and you would never guess the secret ingredient.  It's a cookie that gives some protein with less sugar, carbs, and oil!

Peanut Butter Chocolate Chip Cookies
from Texanerin Baking

1 1/4 cups canned chickpeas (garbanzo beans), drained and rinsed
2 tsp vanilla
1/2 cup + 2 Tbsp natural peanut butter
1/4 cup honey
1 tsp baking powder
pinch of salt
1/2 cup chocolate chips

Preheat oven to 350.  Combine everything but chocolate chips in food processor until smooth.  Scrape the sides of the food processor as you go.  Add chocolate chips and pulse a couple times or stir in.  The mixture will be thick and sticky.  Make balls (I used my cookie scoop) and press down to resemble cookie form.  They will not spread or rise upon baking.  I found them easier to form, and less sticky, if they were slightly chilled.  Bake 10-14 minutes, depending on your desired outside texture.  Personally, I cooked mine about 14 minutes.  Best if eaten the day of cooking, the outside texture goes soft if stored longer.

1 comment:

  1. Wooohooo! I'm loving the benefits of your healthy eating crusade. Bring it. Lukas LOVES Garbonzo beans (especially with that awesome Trader Joe's spice called SMOKE) so he'll be super excited that they also make some delicious cookies :)

    Hope all is well at your house! Your table is just amazing!! I love how natural it looks, and how inviting it is for a whole crowd! How fun will Thanksgiving be at your house!!! And you can make cool table settings like in the magazines since you'll actually have room for all that random stuff on the table!

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