I can't really consider these "secret agent" since my 9-yr-old watched me make them and sampled along the way, with giggles of ecstasy as she licked her fingers, the bowl, the scoop, and then at last nibbled down the finished cookie warm from the oven. "Oh my goodness!" and "can I have another one??" is a sure sign of success, especially from that girl.
I did see a glimpse of my chickpea-hating husband sneaking off to the other room with a handful, though, before any ingredient info could be given. What he doesn't know is good for him.
The original recipe came from www.texanerin.com. The recipes are not all vegan, but she's got some good-looking whole-grain/natural-sugar recipes on her site, so check it out!
My daughter talks of a peanut butter hummus they made at school, and I have a sneaking suspicion the recipe is similar, because this uncooked dough would make a really yummy dip!
So, enough already - you're hungry - let's make cookies! This makes about 18 small ones.
Preheat oven to 350.
In a food processor, blend til smooth:
1-1/4 cup canned drained and pat-dried chickpeas
1/2 cup + 2 Tbsp natural peanut butter
1 tsp baking powder
Pinch of salt
1/4 cup maple syrup
Add (mix in or pulse a few times in the processor):
1/3 cup dairy-free chocolate chips
Using a 1/8 scoop, drop onto a sprayed baking sheet.
Bake for 10 minutes.
These are especioally yummy right out of the oven!
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