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.
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.
Deceptively Delicious Chocolate Chip Peanut Butter Cookies (G-F/D-F)
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
I know what you’re thinking. I spent yesterday’s post talking about how I was so sick of cookies and how much I love veggies and how I was getting back on track…and now I am going to tell you about another cookie?! What kind of sick person am I?! Awkwaaaard.
But in all seriousness, I need to tell you about these. They are…in my opinion, the perfect cookie. Chewy but not crunchy, soft but not mushy, with just a hint of healthy. Oh, and did I mention the whiskey-chocolate-pecan combination? Yum.
Also…I made these on Monday. So… that makes it okay.
I got the original recipe from the Serious Eats 2010 Cookie Swap but have made a few changes. It’s a pretty basic recipe. The whole wheat flour and the flax seed meal add a nutty texture and instead of being uniformly flat like most cookies, they are a bit puffed up…I love this, it gives them major character. When I make these, I usually use Red Stag, which gives a lovely cherry tone but this time I used some sort of Jack Daniels Black Label Specialty… whatever you have on hand.
*adapted from Rachel Heise Bolten via Serious Eats*
- 1 1/4 cups all-purpose flour (I use the unbleached stuff)
- 1 cup stone ground whole wheat flour (Bob’s Red Mill is my favorite brand)
- 2 tbsp. ground flax seed meal
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 sticks butter, room temp.
- 1/4 cup granulated sugar
- 1 cup dark brown sugar
- 2 teaspoons vanilla extract
- 1/4 cup bourbon
- 2 large eggs
- 6 oz. (Or about half a bag) bittersweet chocolate chips
- 1/2 cup chopped pecans *I’m lazy, so I usually just break the pecans up in my hand before I throw them in)
Preheat oven to 375.
In a small mixing bowl, combine flour, salt and baking soda. Set aside.
In a large bowl, mix butter, sugar, vanilla and bourbon until creamy. I use my trusty pastry blender to do it by hand, but you can also use the paddle attachment on your KitchenAid.
Add your eggs in one at a time. Mix until combined.
Add your dry ingredients to the butter mixture. I added half, mixed and then added the rest.
Once your dry and wet ingredients are nicely combined, stir in your chocolate chips and pecans with a spatula.
*The original recipe calls for letting the dough sit in your refrigerator for at least three days, because I significantly increased the amount of whiskey, I don’t believe this is necessary. However, if you’re looking for a bit more whiskey flavor, stick it in the fridge for a couple of hours.*
Drop cookie dough by the (large) spoonful onto an ungreased cookie sheet-use parchment paper for super easy cleanup.
Bake until edges are golden brown, about 8-10 minutes.