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As we stay isolated at home, many of us have taken to cooking three times a day, and a larger more detailed meal for dinner. I’m also hearing request for more healthier recipes. A friend of mine shared a recipe for Chickpea Peanut Butter cookies. I have to say, I was intrigued by the thought of using chickpeas instead of flour in a cookie. I am known to enjoy a cookie or two with an afternoon cup of tea. I was thrilled to sample a cookie that would be lower in sugar, grain-free and filled with fiber.
If you’re thinking “chickpeas” really! If I didn’t tell you, you wouldn’t even know there are chickpeas in these cookies. They really taste like peanut butter and chocolate chips. Quick and easy, this recipe whips up in a food processer. Process the chickpeas into a paste, which acts as the binding to your cookie. Chickpea Peanut Butter Cookies
1 - 15 oz can chickpeas (garbanzo beans) - should be 1 1/2 cups chickpeas. 1/2 cup natural peanut butter or any other nut butter 1/4 cup honey or maple syrup 1 teaspoon baking powder 2 teaspoons vanilla a pinch of salt 1/2 cup chocolate chips
Pre-heat oven to 350. Line a baking sheet with a silicon baking mat or parchment paper. Drain and rinse your chickpeas. In a food processor blend the chickpeas until smooth Add peanut butter, honey, baking powder, vanilla, and salt. Blend until smooth, scraping down the sides as needed. Fold chocolate chips into the batter. Drop by tablespoons onto a baking sheet, flatten slightly. Bake for 10 minutes. They will get a little golden color, but you don't want to overbake them so you aren't looking for a deep golden color. You want them to be moist and gooey. **Substitute 2 ripe bananas for the honey/maple syrup CHRISTINE KROPP ... I use my experience as a hotelier, a baker, a hospitality expert, and a world traveller to help curate a life you don’t need a vacation from. My lifestyle blog “The Sweet Life” includes food, fun and festive living.
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