Deceptively Delicious

So… I’ve been doing a lot of kitchen experiments lately. Sometimes gluten-free, sometimes dairy-free, sometimes completely unhealthy…my favorite recipes, as of late, involve the immersion blender. These deceptively delicious cookies (see what I did there???)  are no exception.

It looks like completely normal cookie dough...

It looks like completely normal cookie dough…

These little buggers are good! But they’re sneaky. They seem like perfectly normal cookies at first bite…but… totally not.

The secret ingredient? Garbanzo beans. I know, your mind is blown.

Anyway, I’d seen variations of this recipe a couple of times but was hesitant to try it…The other night, I finally caved when I had a serious craving for melted chocolate goodness and–gasp!–no butter.

In all honesty, I didn’t have to tweak this recipe very much…other than using maple syrup instead of honey and a little more peanut butter.  Still good.

You need six ingredients….five if you don’t add salt (I used a no-salt peanut butter so I added smoked sea salt.).


I brought the first batch (minus the few that I devoured right out of the oven) in for a gluten-free co-worker.

I made another batch (minus the few that I devoured right out of the oven) for the hubby and his co-workers.

I made the last batch for fun.

The original recipe author says that these aren’t good cold…I disagree. But they are better warm.

She also says to use a food processor and not a blender…an immersion blender worked perfectly fine, but ours is pretty powerful… I am kind of lazy when it comes to doing dishes…and I love immersion blending.

So here you go. You’re welcome.

So much melted chocolate goodness....

So much melted chocolate goodness….(This batch, I used a chopped-up brick of chocolate)

Deceptively Delicious Chocolate Chip Peanut Butter Cookies (G-F/D-F)

Barely adapted from Texan Erin.

What You’ll Need:

  • 1 (15 oz.) can chickpeas, rinsed and drained.
  • 3/4 cup natural peanut butter (I used Once Again’s Old Fashioned Crunchy with no salt…1 ingredient!)
  • A splash of vanilla (or 2 tsp. if you really want to dirty another spoon)
  • 1/4 cup maple syrup (I used a delicious chipotle infused maple syrup from Vermont)
  • 1 tsp. baking powder
  • a pinch of (smoked) sea salt-optional
  • 3/4 cup chocolate chips (I used semi-sweet, but prefer bitter-sweet)

What to do:

Pre-heat oven to 350. Line cookie sheet with wax paper and set aside.

Combine first 5 ingredients in food processor or a large bowl (if using an immersion blender) and blend until smooth. If necessary, scrape the bowl to ensure you get all the tiny bits blended up.

Stir in chocolate chips.

Spoon mixture onto prepared cookie sheet (I use two small spoons, a small ice cream scoop could also work…or just use your hands if you don’t mind getting sticky.)

Bake for 8-10 minutes or until chocolate melts and cookies start to brown.

~makes about 18 cookies




Hummus is probably one of my favorite snacks. For a brief period, when I lived by myself and didn’t feel like cooking all three meals, I ate hummus and crackers for lunch or dinner all the time. It’s something light and involves no fuss. Or dishes. I like that.

I am a big fan of hummus with crackers (I love the Kashi TLC’s) or in a veggie wrap/pita…or even just a scoop of it on a salad. It also works well as a spread on sandwiches.

I discovered that it is way cheaper to make than to buy…and you can do pretty much whatever you want with it-it’s almost impossible to screw it up.

You can even make sweet potato hummus (shout-out to Becca for introducing me to this awesome idea!)

I am a huge fan of garlic, lemon and a little spice in my hummus.

Anyway, here is how I make it, I’m not the best at measuring things out, so these are just guidelines-do what suits your tastes!

Noelle’s Hummus: 

  • 1 (16 oz.) can of chickpeas (you can also use the dry beans and soak them…I used the canned to save time)
  • a bunch of parsley-about a tbsp.
  • 2 cloves garlic
  • 1 1/2 tbsp. Tahini
  • 1 tbsp. lemon juice
  • 2 tsp. Spanish Smoked Paprika-keep in mind, a little goes a long way.
  • a few dashes crushed red pepper
  • sea salt and black pepper to taste.

Open your can of chickpeas and drain.

Chop garlic and parsley.

Place all ingredients in food processor. Blend until smooth.

*Note:  I was lazy and didn’t want the extra dishes, so I used my walnut chopper and a fork to mash everything together in a large bowl, it was a bit lumpy, but I liked the added texture*

Serve with your favorite crackers, veggies or pita…or by the spoonful to your mouth.

Perfect Lunch.

If you’re having company over, drizzle with extra virgin olive oil and arrange with veggies/pita on a platter-they’ll love you forever!

Hummus should last for about a week, covered and refrigerated.

Have a great day everyone!