Rob is away which means I have been left to my own devices. I stay up a lot later when Rob isn’t here to remind me to go to sleep. I am the one taking care of the garbage, mail and laundry. I haven’t vacuumed yet, but I think that’s ok. We stocked up on groceries before Rob left, so I had a fridge full of produce to work through.
I have been eating my greens, but most of the time, I have been thinking of the dessert that awaits afterwards. Since moving to Houston, Rob and Joe have been a bad influence. You have likely met Joe, too…. the Trader Joe. When we first moved here, we were enamoured with vegan ice cream. We knew that habit wasn’t sustainable, so we weaned ourselves to smoothies and banana ice cream. Next came the chips. TJ’s has SO.MANY chips to try. The gateway chips were the black bean and quinoa ones, and then we progressed to the veggie and flaxseed tortilla chips and soy and flaxseed chips. I have put a chip ban in place while Rob is gone, although I will admit I like the chips more than sweets.
And then Rob discovered their vegan cookies. They even say vegan cookies right on the package. I knew I had to put an end to this madness. Even homemade cookies would be a better option. Although, I purposely did not bring any baking contraptions to Houston. (I can’t even find my graduated 1-cup measuring cup, sigh).. and strictly enforcing a no flour pantry (chickpea flour and masarepa, excluded).
What’s a cookie-loving girl to do?
No flour, no problem.
Peanut butter cookies to the rescue. Peanut butter and wait for it, mashed chickpeas, are the base for these cookies. I chopped up some chocolate to incorporate into the sweet batter. Now we had peanut butter and chocolate chip cookies! I am no stranger to beans in cookies, either. One of my favourite cookies are these chocolate mint cookies made with black beans and these chocolate chip chickpea blondies were a hit, too. I like bean-based cookies because they are softer and more cake-like, instead of hard and crackly cookies. They certainly have a different texture but you would never know there were chickpeas in them. These would also make a nice snack while cycling/exercising – a nice change of pace from date-based treats.
Have you baked with beans yet?
Peanut Butter & Chocolate Chip Chickpea Cookies
From Lisa’s Vegetarian Kitchen
1.25 cups cooked chickpeas
2 tsp vanilla
1/2 cup + 2 tbsp (natural) peanut butter
1/4 cup agave or liquid sweetener of choice
1 tsp baking powder
pinch of sea salt
1/2 cup chopped chocolate (or chocolate chips)
1. Preheat an oven to 350F and line a baking sheet with a silpat or parchment paper.
2. In a food processor fitted with its S-blade, combine chickpeas, vanilla, peanut butter, agave, baking powder and salt. Process until smooth and well combined, scraping down the sides of the processor as necessary. Stir in the chocolate chips and pulse until evenly combined.
3. Roll batter into 1.5″ balls and place 1″ apart. Press dough down slightly, as they will not expand much. Bake at 350F until beginning to brown, around 10 minutes. Transfer to a wire rack to allow to cool before serving.
Makes 12-14 cookies.