what!? they're made with chickpeas!?
"delicious! these are ACTUALLY really really good!" - said dane while he inhaled 4 cookies in a row
check out what's in them, i'm going to give you the original recipe and the source it came from, but take note of a couple of my changes - which are for the variation of the original recipe i made, based on what i had in my house and what ingredients i'd prefer to feed my family:
* i used almond extract instead of vanilla, same amount (the almond flavor was really nice)
*i used agave instead of honey, to keep it lower glycemic, but agave is really potent. i used 1/8 of a cup and it was great!
* i used raw, organic almond butter instead of peanut butter, it's what i had in my fridge
*i found they needed to be cooked a little longer (which could totally be because of my ingredient switches) so i'd say at least 15 minutes. they should still be pretty soft when you take them out.
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 (agave would be amazing too!)
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 or vitamix 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 piece of parchment paper. If you want them to look more like normal cookies, press down slightly on the balls. They don’t do much rising. Bake for about 10 minutes.
Yields about fourteen 1 1/2″ cookie dough balls.
this recipe came from: www.facebook.com/groups/sarahsskinnyfiber