Gooey Chewy Chocolate Peanut Butter Cookies
My three kids will be the first to tell you, that I often add in some pretty crazy ingredients in my efforts to create “healthy” treats. Sometimes, I don’t even divulge all the ingredients for fear that they will turn their noses up before even trying my latest creation. (That was the case with the black bean brownies I made a while back). Yet every once in a while, I can completely pull it off and they have no idea that there is anything “weird” in what they are eating. Now I don’t consider chickpeas to be “weird” at all, but I must admit, it is a bit unusual to use them in a cookie recipe. But guess what?! It works! These delicious grain free chocolate peanut butter cookies made with chickpeas make the perfect healthy treat for when you are craving something sweet, soft and gooey.
- 2 1/2 cups chickpeas*
- 1/2 cup organic peanut butter
- zest of 1 organic orange
- juice of 1/2-1 orange (start with 1/2 and add more to reach desired cookie dough consistency)
- 1/4 cup pure maple syrup or coconut palm sugar
- 1 teaspoon baking powder
- 2 teaspoons vanilla
- a pinch of sea salt
- 1/2 cup organic chocolate chips
1. Preheat oven to 350 and line a baking sheet with parchment paper.
2. Add everything but the chocolate chips to a food processor or high speed blender and blend until smooth, scraping down the sides as needed.
3. Transfer the cookie dough to a small bowl and stir in chocolate chips.
4. Use about one tablespoon of cookie dough for each cookie, place on a parchment paper lined cookie sheet. Flatten slightly with the back of a fork. Bake for 12-15 minutes. The chickpeas make these cookies very moist and gooey. It may appear that they aren’t fully baked, but if the bottoms of the cookies are golden brown, they are likely done.
5. Cool on a wire rack and store in an airtight container on your counter.
Makes about 20 cookies.
*Chickpeas 2 1/2 cups of chickpeas is about the same as one 19oz can, BUT it is much healthier to avoid the cans and purchase dry chickpeas. Why? Many of the cans are lined with BPA and phthalates. These man made chemicals are types of xenoestrogens that mimic the effects of estrogen and when absorbed by the body, they can disrupt hormones. To prepare your own chickpeas using dry chickpeas, soak them over night. This will remove the phytic acid from them that is responsible for causing gas. In the morning, discard the water and rinse the chickpeas well. Place in a slow cooker, cover with fresh water and cook on low for 8 hours. Two cups of dry chickpeas will yield about 5 cups of cooked chickpeas. Once cooked, they can be placed in freezer bags (I like to freeze them in 2 1/2 cup portions since most recipes call for a 19 oz can, which is the equivalent of about 2 1/2 cups). Then when you need them, pull them out of the freezer and rinse under warm water.
This recipe was adapted from The Lucky Penny
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