Because of my general lack of time these days, I haven’t been in my kitchen in a week. The truth is, although I’d love to bring you recipes, I can’t bear myself to take pictures in the dark.
Don’t worry! I can’t be away for too long. Baking and cooking is in my soul, it’s just what I do. Making pies for hunnys. I’ll be back soon with some sweet delights and healthy bites. I’ve also been working on developing a Pinterest site, a tailored newsletter for all of you, plus Valentine’s day goodies!
Today, I’m having a guest blogger for the first time ever. She made Chickpea Chocolate Chip Cookies. Crazy awesome, I know! I hope you enjoy her healthy recipe.
Today’s recipe is chocolate chip cookies using Chick Peas. No eggs, oil, etc was used in this recipe… that means it’s guilt free!
Cookie dough is delicious but I’m not a huge cookie dough person. Does that make sense? (Probably not… it’s a health thing). After making Cookie Dough Dip using Chickpeas, I was determined to continue making this delicious treat… but I can’t bring myself to make the exact same recipe over and over and over. Gotta reinvent. It’s an addiction of some sort. And so I decided, hey, why not try baking these things? It could work, right?
All in all, I’m surprised by how good these are!
You will need to flatten them with a spatula because the thick batter does not self-flatten in the oven. Essentially, the shape they’re in when you put them in the oven is just about how they’re likely to come out. Other than that tiny tweak, these babies are delicious!
1 can (1 1/2 cups) Chick Peas, drained
1/2 cup Cashew butter (or Almond butter. Peanut butter
also works but definitely adds a peanut-ey taste).
1/2 cup Light Brown Sugar
2 teaspoon vanilla
1/8 tsp Salt
1/8 tsp Baking Powder
1/2 cup Chocolate Chip
Preheat oven to 350.
Combine all cookie dough ingredients — EXCEPT for chocolate chips — in a bowl and mix well. I used a magic bullet but wouldn’t be surprised if a high powered blender is also effective. I’ve also tried using a hand-held blender and have to say that’s probably my favorite method.
Once no whole chick peas remain, add chocolate chips and stir.
Scoop 1 inch thick balls onto a sprayed or greased cookie sheet. Before placing in the oven, use the back of a spoon or spatula to flatten the cookies because they will not flatten on their own.
Bake for 15-20 minutes, or until chocolate chips are melting.