So, even though I'm a bit leery of trying recipes I don't have a good recommendation for, I picked up some chocolate chips and set to baking. Still believable.
It was a cookie recipe and they really were a cinch to make. Still with me? Sure you are.
I thought they were pretty tasty and the kids are over-the-moon for them.
Oh, and the main ingredient is chickpeas. How many of you did I just lose?
Here's the recipe to prove it.
Peanut Butter Chocolate Chip Cookie Dough Bites (adapted from here)
*Recipe Update (6/24/13)!! The original recipe for these cookies called for chickpeas and that's how I made them the first time. More recently, I wanted to make them again and only had canned Great Northern beans on hand. I substituted them for the chickpeas and they made the cookies better!! They spread out more while baking and gave the cookies a smoother and more normal cookie texture. I love it when things work out like this:-).
1 1/4 cups canned Great Northern beans, rinsed, drained and patted with a paper towel
2 tsp. vanilla
1/2 cup and 2 tbsp. peanut butter
1/4 cup honey
1 tsp. baking powder
1/2 cup chocolate chips
Place all the ingredients except for the chocolate chips in a food processor and blend until smooth, scraping down the sides as needed. Stir in the chocolate chips. Turn out generous tablespoons of the dough onto cookie sheets lined with parchment paper. Bake for 10 minutes at 350 degrees. Let cool completely and store in the refrigerator. These also freeze well.
Take that, you little vegetarian, non-bean-eating buggers. Oops. Did I just write that?
Jane... Sitting in my crockpot right now is 2 pounds of cooked chickpeas. Seriously. Your timing couldn't be better.
ReplyDeleteHi!!! What could I substitute the peanut butter with (nut, seed, or anything else-need lots of options)? Huge migraine trigger, but I would love to try these. Could it be omitted?
ReplyDeleteJohanna, I think that the consistency would be really important when looking at a substitute. If you could find another nut or seed butter that is very similar to commercial peanut butter, give it a try! Leaving it out would not work, I'm afraid.
DeleteTry sun butter. It has the same consistency of creamy peanut butter and tastes pretty similar. I love it. Nice hint of the sunflower seed taste. I am allergic to peanuts so I live off this stuff.
DeleteNo. Way. That's cool. I might have to try making these some time when the family is out of the house - no one (even my hubby) will try them if they know what's in them. :)
ReplyDeleteI am intrigued right now.
ReplyDeleteI've been coming across all these amazing recipes, like brownies made with *zuchinni*, and I've been too scared to try them...
Don't be scared!!! Any bread is us usually amazing with zuchinni!!! I make chocolate cakes, breads and muffins with it and they are so moist and delicious!!
DeleteLOL!!!!!! Wonder if this would work for my little darlins (grandkids)?
ReplyDeletelove this!!! I want to grow chickpeas so bad but I heard that our super humid environment (down here in SC) might not be the best for it :(
ReplyDeleteOMGoodness!!! I can have these. When I was wheat free and refined sugar free the main thing I craved was cookies. WOOHOO!!!! You might have just given me the hope I needed to get back on the wagon. :-D
ReplyDeleteGoing to pass these along to my GF friend. :-) Thanks!
ReplyDeletehahaha - that's great - I may just have to try these!
ReplyDeleteTried these today with my dairy-intolerant son (chickpeas are high in calcium and he doesn't like hummus) and they were loved by both kids. I think you could 1) try adding some of that Chinese preserved ginger for a variation, 2) add some rolled oats or oatmeal (a little) for an even better cookie texture and 3) potentially pass the batter off (without baking powder) as honey-flavoured peanut butter in sandwiches. Thanks for passing on a seriously useful recipe!
ReplyDelete