Yields 8-10 cookies
Sugar free, Gluten Free, Vegan
1 ½ cups of cooked organic chickpeas
½ cup organic peanut butter
1/3 NuStevia® Cocoa Syrup
1 tsp. organic vanilla extract
¼ tsp. sea salt
½ tsp. baking powder
1. Preheat oven to 350 degrees, line a cookie sheet with parchment paper and set aside.
2. Blend all ingredients for a few minutes or until well combined. Cookie dough should smooth and creamy, with a firm texture.
3. Use a tablespoon and scoop dough into 8-10 balls and drop onto cookie sheet evenly spaced.
4. Bake in the preheated oven for 25 minutes. Transfer to wire a rack and let cool completely.
*This recipe yields 8-10 big, chewy cookies. I’m thinking next time, I will make 16 smaller crispier cookies and make Peanut Butter filled Chocolate Sandwich Cookies. You can also add nuts or dark chocolate baking bits.
There I was at the store, at the bulk section as usual, but in a most unusual mood. As a proud Honduran, I usually get red or black beans because that’s how we roll in Central America. But, today was I was feeling different, even adventurous. I was thinking about buying a different bean. “Perhaps lentils” I thought. But, after careful consideration, 10 minutes of consideration, so much consideration in fact that my husband, who has little patience for this type of thing, finally announced that I should just “pick some damn beans already” because he, and the family car were leaving, I decided to pick up garbanzo beans this time.
“Are you planning to make that garbanzo soup we had at that that hippy restaurant?” said my husband in an attempt at conciliatory conversion after he was so impatient at the store, “because it was good” he added with his irresistible charm. I said nothing because I did not want to reveal my spectacular plan.
I soaked the beans overnight and cooked them for an hour the next day. That morning, my husband, who at this point in my story I should name, let’s just call him Dave, wanders into the kitchen. I call him baby unless he is super on my nerves. So Dave wanders into the kitchen, looks at the pot of garbanzos and announces “Sweet! hummus”. And yes, hummus is a favorite in our home. We use it as a dressing for salads and vegetables, as a spread for sandwiches, and of course, as a veggie dip. “Fool,” I thought, “you really have no idea what I am up to”.
“Why don’t you take the baby to the beach and when you get back I’ll have a nice surprise for you?” I said with an unsettling emphasis on the word nice. And off they went.
They returned to a plate of chocolaty goodness and promptly inhaled the entire thing. Later that evening, Dave thought that maybe he and the baby should eat some healthy garbanzos since they had both been so naughty with the cookies.
I still have not revealed the secret about the cookies.