Peanut Butter & Chocolate Chip Cookies (Gluten Free)

Chickpeas have become my favorite new food.   Why?  Because I can make these AMAZING peanut butter and chocolate chip cookies with them and have ZERO guilt!!  And to think, they’ve been here all along sitting in cans just waiting for me to find them!

These cookies have no flour, no sugar added (although there is some in the chocolate chips), no oil and no eggs.  Seriously, they don’t!

Did you know that there are over 34 grams of fiber in a can of chick peas?  Now I don’t expect you to eat the ENTIRE batch of cookies yourself in one day, although I do admit I was able to do it 2 days (head hanging in shame).

And just a word of warning since we’re on the subject, introducing large amounts of fiber into your diet in one felt swoop isn’t the wisest of ideas if you know what I mean.

This recipe comes together so quickly because you’re not messing around with the flour and the Kitchen Aid and the eggs, etc.  You just throw the chickpeas in a food processor along with the other 4 or 5 ingredients and whirl baby, whirl.

I always bake using a Silpat.  If you’ve never used one, I highly encourage you to take the plunge and get one.   Nothing sticks to them, you don’t have to grease your baking sheet and nothing burns.  Even if I leave my cookies in too long they still don’t burn on the bottom.
I should have invented this!

Bake your cookies for about 10 minutes and you will be truly amazed and how good they come out!  I can’t tell you how exciting it is to make treats or desserts for you and your family that aren’t full of refined and processed additives.  Experiment with this.  Play around with it.  Add some walnuts if you like or cut up an organic chocolate bar instead of using chips.

TIPS:

• Garbanzo beans are the same as chick peas
• Do NOT use Jif, Skippy or any other processed peanut butter ~ you will say bad words about me and leave me nasty comments if you do.  I used Smuckers All Natural PB, it’s just nuts
• Do not overbake them ~ they won’t look quite done after 10 minutes, but they are 🙂

Peanut Butter & Chocolate Chip Cookies (Gluten Free)

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Ingredients

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• 1 can chickpeas, rinsed well and dried
• 2 teaspoons vanilla extract
• ½ heaping cup all natural peanut butter
• ¼ cup honey
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ cup chocolate chips, or an organic chocolate bar broken up

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Instructions

1. Preheat the oven to 350
2. Put the dried chick peas into a food processor and whirl until they are all broken up and in little fine pieces
3. Add the vanilla, peanut butter, honey and baking powder and salt and process until combined. You many need to scrape the sides with a rubber spatula, but make sure there aren’t any lumps of chick peas
4. Using a cookie scooper or your hands (you will need to wet them a little so the dough doesn’t stick) roll into small balls and flatten as much as you’d like onto a cookie sheet
5. Bake for 10 minutes and remove to a cooling rack
6. These are best served warm when they are gooey or frozen like I like to eat them
7. Enjoy

I used all organic ingredients when making this recipe, and hope you do too!  🙂

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