There are few things I love more than tricking people into eating healthy foods without them knowing (hehehehehe).
It first started when I made a chocolate mousse pie for my family. My dad loved it, little did he know the main ingredient was tofu! It really was delicious. This made me look into other tricks for making desserts a little bit more nutritionally dense. This brings us to these chocolate chip cookies – MADE WITH CHICKPEAS (shhhhhh, don’t tell your friends, don’t tell your family).
1 & 1/4 cup of chickpeas, rinsed & skin removed
1 tablespoon of vanilla extract
1/2 cup of all natural peanut butter + 2 tablespoons (peanut/almond butter works too, make it homemade — two blogs previous!)
1/4 cup of honey (brown sugar or agave for vegan)
1 teaspoon of baking powder
pinch of salt if none in your nut butter
1/2 cup dark chocolate chips (vegan if necessary)
- Preheat the oven to 350 degrees F.
- Rinse the chickpeas in water until no more bubbles form. Go through & squeeze the skin off of them (this will make them less gritty).
- Add chickpeas, vanilla, honey, nut butter, baking powder & salt to a food processor & process until smooth.
- Add the chocolate chips & mix.
- Form 1 inch balls & place on baking sheet with oil so it doesn’t stick.
- Bake for ten minutes. They will look a little bit dry when complete but will be oh so moist in the center!
- Place in the fridge to store!
(adapted from Texanerin Baking)