I've seen a lot of recipes that call for beans in their desserts and thought it was the grossest sounding thing ever, until I finally got the courage to try black bean brownies . . . delicious.
When I decided to take a peanut butter cookie recipe and make it healthier, I got gutsy and substituted the butter for chickpeas. If you've ever had hummus, the chickpeas have a real nutty flavor, which would go perfectly with a peanut butter cookie!
- 1 cup whole wheat pastry flour
- 1/4 cup oat flour
- 1/4 cup almond flour
- 1/4 cup ground flax seed
- Heaping 1/2 tsp salt
- 1 tsp baking soda
- 1/2 cup chickpeas, cooked and mashed (I put mine in the food processor)
- If this scares you too much, substitute 1/4 cup out with Smart Balance Lite margarine which is dairy free
- 1/2 cup coconut sugar or raw cane sugar
- 1/2 cup honey
- (If you like a real honey flavor, swap out the coconut sugar and just use a whole cup of honey)
- 1 egg Replacer
- (I like to use Bob's Red Mill Egg Replacer. You use one tablespoon of the powder mixed with three tablespoons of water.)
- 1 1/2 tsp vanilla
- 2 Tbsp almond milk
- 3/4 cup homemade peanut butter or natural peanut butter
- 1/2 tsp butter flavor extract - Optional
- (If you do add margarine, you probably don't need this or just use 1/4 tsp of it
- Preheat the oven to 350 degrees.
- In a large bowl, mix together all the dry ingredients.
- In a separate bowl, mix together all the wet ingredients. Add the wet ingredients to the dry ingredients. Mix well.
- If the cookie dough is too sticky to work with, place it in the fridge for about half an hour.
- Scoop out about 2 tablespoons of cookie dough at a time and roll into a ball. To prevent from sticking to your hands, have a bowl of water set aside and get your hands damp before working with the dough. Place the balls onto an ungreased cookie sheet a few inches apart. Use a fork, dip it in water first, and flatten the cookies using a criss-cross motion.
- Bake for about 15-20 minutes. (Warning: I live in a higher altitude, so check your cookies at maybe 10 minutes first. You want them to get golden and the centers to be set.)
- Let cool and serve to your friends without telling them there's chickpeas in it (unless they have an allergy) . . . they'll never know!