This post is a personal challenge for me. I am trying to keep it short.
I can be very wordy. Just ask my girls. When I get going on one of my lectures, their eyes will eventually roll back in their heads. My dog agrees. He’ll let me lecture him for a bit, being the kind and gentle soul that he is. But even he gives up midway and abruptly turns around and leaves.
I was going to keep this short, wasn’t I?
So let me get to the cookies.
I made cookies with chick peas. Because they’re good for you. I don’t need to say more than that, right? Everybody knows chick peas are better for you than loads of butter, sugar, and white flour. I was a little concerned about the taste. Because butter, sugar, and white flour taste pretty delicious. So the chick peas have a lot to live up to.
These cookies are also gluten-free, vegan, grain-free, refined-sugar free, and have no added fat. In fact, they’re almost cookie-free, if that makes any sense.
I found the recipe online here at Texanerin Baking. You might want to check out the link for more info, tips, and substitutions.
The cookies were quick and easy to make, and tasted pretty good. When I say pretty good, I am comparing them to the delicious butter, sugar, white flour crowd pleasers I usually make. If you compare these to typical gluten-free, vegan, alternative recipe cookies, they are pretty amazing.
And the best part is, with these kinds of ingredients, they are good enough to eat for breakfast. Have one of these and a scoop of my Ice Cream You Could Eat For Breakfast, and your morning meal will be the envy of everyone you know.
So maybe this post wasn’t so short, but the cookies were pretty good! Give these puppies a try, and let me know what you think.
Grain-Free Peanut Butter Chocolate Chip Cookies
(makes 14 cookies)
1¼ cups canned chickpeas, well-rinsed
2 teaspoons vanilla extract
½ cup + 2 tablespoons natural peanut butter
¼ cup agave
1 teaspoon baking powder
a pinch of salt if your peanut butter doesn’t have salt in it
½ cup chocolate chips (vegan if you like)
1. Preheat your oven to 350°F. 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.
2. 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.
3. With wet hands, form into 1½” balls, or use a small ice cream scoop. Place onto a piece of parchment paper. Flatten the balls slightly with a fork. They don’t do much rising.
4. Bake for about 10 minutes. The cookies will still be very soft when you take them out of the oven. They will not set like normal cookies.
5. Store in an airtight container at room temperature (or in the fridge) for up to 1 week.