Someone posted a recipe on one of the Herbie pages on Facebook this past week that had a picture of the most amazing gooey chocolate chip cookies with it. I wanted to try it .. because of the picture it came with. I'm not sure who to give credit for the recipe, so I'm going to acknowledge the lady who posted in on Facebook - Lori Conner (Thank you!!!).
I made slight modifications to the recipe like using a whole 15 oz can of chickpeas instead of just 1 and 1/4 cup as the original asked for and used an extra 1/8 cup of agave to make the dough smoother when it seemed too dry and I baked these cookies for twice as long as the original recipe. 20 min at 350°F.
|Can you resist this cookie? I couldn't!!!|
Ingredients (15 Servings):
- 1 x 15 oz Canned Chick Peas (Rinsed & Patted Dry)
- 2 tsp vanilla extract
- 1/2 cup + 2 tbsp Natural Peanut Butter (I used Smucker's)
- 1/4 cup + 1/8 cup Honey/Agave/Maple Syrup (I used Agave)
- 1 tsp baking powder
- A pinch of salt (optional, I didn't use any)
- 1/2 cup Semi-Sweet Chocolate Chips
Preheat oven to 350°F. Combine all the ingredients, with the exception of chocolate chips in a food processor until smooth. Make sure that the sides of the processor bowl and scraped down and under all the sides to leave no chunks of chickpeas sitting around. Add chocolate chips, and pulse a couple of times. Using slightly wet hands (an excellent tip!), form small balls with the dough and place on a parchment paper lined cookie sheet. I then used a wet fork to press down each one into a cookie shape, but you could also use your hand to do the same. Bake for about 20 minutes until the outsides begin to brown. The original recipe called for 10 min of baking and I thought they looked too doughy after only 10 minutes so baked them for another 10. I got 15 cookies out of this. Enjoy and keep out of the reach of little children, or they won't last long!! :)
My Assessment: My father-in-law, who WILL NOT eat anything plant-based loved these cookies and I sent almost all of my batch home with him. These were a hit in our household for sure. A big thank you to the creator of this recipe.
Total Fat 6.4 g; Carbohydrates 15.5 g; Fiber 2.4 g; Sugars 2.0 g; Protein 3.9 g
If you liked this recipe, be sure to check out my Recipe Index for more Whole-Food, Plant-Based, No-Added-Oil recipes. You can also like Rugrat Chow! on Facebook. Thanks!