In my NEW search to figure out how to eat healthier and not know it, I found this recipe. Wahooooooooo, hidden protein.
Please let me know if they are as good as they look because I have to buy all the ingredients except for the chocolate chips. . .
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
* My can was a 400 gram can, 240 grams without the water, and I used all but a few tablespoons
** If you need grain-free baking powder, you can use 1 part cream of tartar + 1 part baking soda + 2 parts arrowroot.
- 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.(Hmmm. A simple hand-press to create Normal? – This could be a new therapeutic technique *. . . ) They don’t do much rising. (No kidding)
- Bake for about 10 minutes.
Yields about fourteen 1 1/2″ cookie dough balls. (or 2 enlarged balls, 7″ x 10″)
Texanerin Baking writes: