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Cookie dough is delicious... and yet, I'm not a huge cookie person. Does that make sense? Cookies are generally so high fat and high calories that I sometimes feel like I just can't justify it (especially when I can eat Cake Balls or Cupcakes for only 100 calories instead). And yet, at the end of the day, there is always a way to make a dish healthier... like turning Chunky Monkey Ice Cream into Skinny Monkey Pudding or finding a way to make Carrot Cake Pops only 100 Calories.
After making Cookie Dough Dip using Chickpeas, I was determined to continue making this delicious treat... but I can't bring myself to make the exact same recipe over and over and over. Gotta reinvent. It's an addiction of some sort.
And so I decided, hey, why not try baking these things? It could work, right?
All in all, I'm surprised by how good these are. You will need to flatten them with a spatula because the thick batter does not self-flatten in the oven. Essentially, the shape they're in when you put them in the oven is just about how they're likely to come out. Other than that tiny tweak, these babies are delicious!
Ingredients:
- 1 can (1 1/2 cups) Chick Peas, drained
- 1/2 cup Cashew butter (or Almond butter. Peanut butter also works but definitely adds a peanut-ey taste).
- 1/2 cup Light Brown Sugar
- 2 teaspoon vanilla
- 1/8 tsp Salt
- 1/8 tsp Baking Powder
- 1/2 cup Chocolate Chips
Directions:
- Preheat oven to 350.
- Combine all cookie dough ingredients -- EXCEPT for chocolate
chips -- in a bowl and mix well. I used a magic bullet but wouldn’t be
surprised if a high powered blender is also effective. I’ve also tried using a
hand-held blender and have to say that’s probably my favorite method.
- Once no whole chick peas remain, add chocolate chips and stir.
- Scoop 1 inch thick balls onto a sprayed or greased cookie
sheet. Before placing in the oven, use the back of a spoon or spatula to
flatten the cookies because they will not flatten on their own.
- Bake for 15-20 minutes, or until chocolate chips are melting.
- Remove from oven and let cool.
i'm intrigued.
ReplyDelete<3
oooh i've made the chickpea cookie dough dip but i love the idea of actually baking it! delish!
ReplyDeleteI am making this tomorrow! This looks great! Have you tried making black bean brownies? They are yummy!
ReplyDeleteI haven't but I've heard of it, actually! I'm very interested in that... maybe that will be my weekend adventure?!
Delete-Carly
These are the best!!! Thank you for sharing!!
ReplyDeleteLooks like a recipe worth trying. I will let you know what my kids think.
ReplyDeleteThese are great!! Thank you for sharing. I made my second batch today but, this time I added 1 tsp cinnamon, 1 cup oats, 1/4 cup crasins, and 1/4 cup pecan chips (all to make them more like my favorite oatmeal cookies) and they were great. Obviously all the add ins up the calorie and fat content but, they're still healthier than regular cookies. I really liked them and my 3 year old loved them.
ReplyDeleteSure it ups the calorie and fat content, but it sounds like your additions are healthy nonetheless! Glad your kiddo enjoyed :) always a good sign!
DeleteAnd, as always, if you make them, feel free to take a pic and send it over to carly@createliveblog.com (or if you have a blog, post it and send me the link). I'd love to not only see it but also share your pic with other readers! :)
Very interesting (definitely up my alley), although this is one recipe I have to first make without the kids help or they won't eat it. I'll let you know what they think. Thanks for sharing. [Karen J]
ReplyDeleteI've never thought about doing this-- could you taste the chickpeas? An interesting twist on a traditional recipe!
ReplyDeleteErin @ The Great Indoors
Wow! Chickpeas? I've tried brownies from cannellini beans, but I've never heard of using chickpeas in a dessert. I must try this!
ReplyDeletedoes anyone know the calorie count of these?
ReplyDeleteIf you make 18 of them, they're 100 Calories Each! :)
DeleteDo you have nutritional info on these? Or Weight Watchers points?
ReplyDeleteDepends on how many you make! If you make 18 of them, they're 100 Calories Each and 2 Weight Watchers Points Plus (3 old points).
DeleteI just made two batches of these using peanut butter! One batch I did plain chocolate chip. The second batch I did half chocolate chip almond and the other half coconut butterscotch chips! They turn out great! They solidify a lot after cooling! I was worried my family would think they were undercooked. I'll make these again for sure! Maybe next time in mini muffin tins for two bite chocolate chip blondies!
ReplyDeleteThat's awesome! Your second batch sounds DELICIOUS - coconut butterscotch chips - wow! :) Your idea for mini muffin tins is so smart... let me know if you try it out!
Deletewhat type of chocolate chips did you use in the photos? They look so much gooey-er and yummier than mine look, they taste delicious though!
ReplyDeleteI used regular old Nestle! I have also tried larger chips and they were quite tasty. I prefer bittersweet but the ones in the pictures are semi sweet!
DeleteAnd, as always, if you make them, feel free to take a pic and send it over to carly@createliveblog.com (or if you have a blog, post it and send me the link). I'd love to not only see it but also share your pic with other readers! :)
Just made these today! Completely fooled my mom! She thought they were just normal cookies! Great recipe and highly addictive!
ReplyDeleteHaha! So tricky :) I'm glad you liked them!
DeleteAs always, if you make them, feel free to take a pic and send it over to carly@createliveblog.com (or if you have a blog, post it and send me the link). I'd love to not only see it but also share your pic with other readers! :)
I made these the other night and I am now in LOVE. I can't believe how amazing these taste. I tried them when they first came out of the oven and wasn't to sure about them. But then I tossed them in a container and put them in the fridge and had one the next day and was AMAZED :-) I will be making these again very soon. Love the fact that they are healthy. Will be trying them with stevia brown sugar. Hopefully they taste the same! Thanks so much for sharing.
ReplyDelete-Amanda
Omgsh! That is wonderful! So glad you enjoyed them! :) Let me know how you enjoy them with the stevia brown sugar! I'm sure it will be wonderful :)
DeleteAnd, as always, if you make them, feel free to take a pic and send it over to carly@createliveblog.com (or if you have a blog, post it and send me the link). I'd love to not only see it but also share your pic with other readers! :)
-Carly
can you do this without peanut butter?
ReplyDeleteYou can use almond butter or cashew butter... or, if you are trying to avoid the nut butters in general because of a dietary or allergy restriction, you could sub apple sauce! It would slightly alter the taste but still be delicious.
DeleteI just made these subbing the applesauce and they were terrible. Even the flavor was awful. I have made these with the peanut butter before, and they were fabulous.
DeleteYummo! Thanks so much for this recipe. My little one has so many allergies, and this is actually a cookie that he can eat! And we can, too. So many of the recipes he can eat taste funky. This one is a winner. Much appreciated.
ReplyDeleteI'm so glad your son enjoyed it! Such a yummy recipe :)
DeleteCan anyone advise me how many cookies this recipe makes? Thanks :)
ReplyDeleteMy batch made about 16 cookies, they were on the bigger side. I also sprinkled sea salt on top of half which added a nice touch!
ReplyDeleteJust finished these. I made 30, so on the small side, but only 1.2 points for a quick treat. They are very good and I can't wait to make people guess what the major ingredient is because they will not be able to I am sure. Thanks for a really interesting and healthy treat.
ReplyDeleteThanks for this post! My son has tons of allergies, so I was able to tweak these and let him *finally* try cookies. He LOVED them!
ReplyDeletehttp://pinkstripeysocks.blogspot.com/2012/10/chickpea-sunbutter-oatmeal-raisin.html
Last week I made black bean brownies which were amazing and I heard about chickpea chocolate chip cookies and found your recipe and site. This recipe was fantastic. My dough wasn't as stiff as yours (maybe my almond butter was oilier?) so I didn't pat them down and they came out perfectly. I'll definitely be making them again.
ReplyDeleteThat sounds delicious! I think the recipe difference could be part based on what kind of butter was used but also, even two peanut butters can have slightly different consistencies and oiliness, etc. So, who knows! Sounds like it worked out for you though!
Delete
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Just made these and they are a hit with my 10 year old! Thanks so much <3 I'll just have to make another batch because they won't last long! :-)
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ReplyDeleteThese are delicious! I used almond butter and reduced the amount to 1/4 cup, and also 1/4 cup of dark chocolate chips instead of 1/2 cup. I baked them for 20 minutes. SO good!
ReplyDelete