Here’s another ‘quick bites of energy’ recipe. I loved having these around in the early days of Callan being here. They were healthy enough to eat at any time but they also had a bit of chocolate that worked for my sweet-tooth cravings.
We’ve been cooking with chickpeas a lot lately and I’m finding new ways to incorporate them into desserts. While I wouldn’t say these truly taste like peanut butter cookie dough, they’re delicious.
- 1 ¼ C canned chickpeas, rinsed and drained (almost an entire can)
- 2 tsp vanilla extract
- ½ C + 2 Tbls peanut butter
- ¼ C honey
- 1 tsp baking powder
- Pinch of salt
- ½ C chocolate chips
- Preheat your oven to 350 degrees.
- In a food processor, combine all the ingredients except for the chocolate chips. You may have to stop the food processor and scrape the sides a few times to make sure everything is incorporated.
- Add the chocolate chips and pulse a few times.
- With wet hands, form into 1 1/2″ balls.
- Place onto a Silpat or a piece of parchment paper.
- Press down on cookies with fork a criss-cross pattern.
- Bake for 10 min.
Approximately 20 cookies.
Very, very slightly adapted from Texanerin. For my first grain-free attempt, I figured it best not to mess with the recipe. And like she says, don’t skip the chocolate!