The internet has been down a lot lately and yesterday was no exception. As much as I rely on it for business and such I don’t mind that when it’s down as it forces me (or gives me an excuse ;)) to do other things. One thing I’ve been trying to do more of is cooking and playing with recipes that I’ve not done in awhile or ones that I’ve stumbled across on the web.
I’ve been attempting to be more aware of my health and what I eat so that has lead me to get into some really interesting food that I otherwise would never have though of. And I should say that I am a vegetarian so that in itself leads one to be a bit creative at times even though basic veggie meals can be good also.
Last night about 9:00 p.m. I wanted something sweet and I don’t generally keep any sweets in the house. Then I remembered I had this recipe I’ve wanted to try so I pulled it out and off I went. Keep reading as you’ll note this isn’t your average Peanut Butter cookie…….
Peanut Butter Chocolate Chip Cookie
This is the picture they posted; below is my finished product.
- 1 1/4 cups canned chickpeas, well-rinsed and patted dry with a paper towel
- 2 teaspoons vanilla extract
- 1/2 cup + 2 tablespoons (165 grams) natural peanut butter
- 1/4 cup (80 grams) honey (commenters have used agave with success!)
- 1 teaspoon baking powder
- a pinch of salt if your peanut butter doesn’t have salt in it
- 1/2 cup (90 grams) chocolate chips
- 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.
- 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.
- 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. Yields about fourteen 1 1/2″ cookie dough balls.
Recipe from: http://www.texanerin.com
They really do look that yummy and they just even better! Only thing is I found I needed to cook mine for about 20 minutes as opposed to 10.
Of course by the time it was done the craving had subsided and it was late to eat; which it was when I started cooking but I soooo wanted something Ok I fess up….I HAD t o have just one….and I’ve got to say they are sinfully delicious!
Give em’ a go and let me know what you think; your little ones will love them!