Last night, after staring at far too many delicious looking treats on Pinterest (you guys do that too, right?) I came down with a serious peanut butter cookie craving. Serious enough that I really really really wanted one, but not serious enough to feel like eating a whole batch of butter and sugar. I know butter and sugar is one of the best combinations in the world- like these crazy delicious Chewy Peanut Butter Cookies – but I wanted to keep these a little healthier.
Please don't run away just yet. I promise you that healthy cookies can taste good too!
Once in a while I wonder if I should share certain things with you guys. Like this afternoon, I've had the most random mix of mostly cheesy music on. Right now Pitbull is singing through my stereo, “I know you want me. You know I want you.” and I staring at these super yummy flourless peanut butter cookies and … you know where I'm going with this, right? Sometimes (most of the time) it's a little embarrassing how big of a cheese ball I am 🙂
But hey, when the
shoe song fits …
I need to warn you guys that these flourless peanut butter cookies have a rather strange sounding ingredient, at least as far as cookies go. But don't worry, you won't taste the chickpeas even a little bit. I had them the first time this summer when my handsome man's very talented daughter, Kaitlin, made them at the cabin. I was a bit apprehensive about eating chickpeas in my cookie; it sounded just a little too healthy for my liking.
These cookies are super peanut-y and have a soft, almost undercooked, texture. And they're addicting. Very addicting.
And one more thing, not only are these peanut butter cookies flourless, they're vegan and gluten-free too. Win win win!
- 1 - 19 oz can chickpeas, drained and rinsed (or 2¼ cups of cooked chickpeas)
- 1 cup smooth, all natural peanut butter
- ½ cup honey (or use maple syrup to keep this vegan)
- Optional: ¼ cup brown sugar (depending how sweet you like your cookies)
- 1½ teaspoons vanilla
- 1½ teaspoons baking soda
- ½ cup dark chocolate chips
- ½ cup chopped roasted peanuts
- Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
- Add drained chickpeas and honey or maple syrup to a food processor or high-powered blender (don't use a regular blender) and blend until smooth. Transfer to a medium sized bowl.
- Add all remaining ingredients and mix till thoroughly blended. The batter will be sticky, don't worry.
- Drop batter by tablespoonfuls onto prepared baking sheets. Bake for 15-20 minutes. Remove from oven and set aside to cool for 10 minutes.
Latest posts by Kristen Stevens (see all)
- One Pan Lemony Greek Chicken with Potatoes and Asparagus - April 25, 2017
- Broccoli, Cauliflower, Blueberry Coleslaw - April 22, 2017
- Blog Income Report – March 2017 - April 20, 2017