Sunday, March 24, 2013

Delicious, Healthy Peanut Butter Cookie recipe

My poor, neglected blog...oh well, it is what it is.  At any rate, some friends asked for a recipe I just made and figured it would be easiest to post it here.  I found this recipe on a Weight Watchers app so I can't take any credit for it.  I am pretty pleased with it because all six of my littlest kids ate them and asked for more, including Max, my Aspie :)

Okay, here goes:


1/2 cup canned chickpeas, not drained * (however, I misread this and used a full cup and they turned out delicious so I will continue using the full cup)

1 cup peanut butter

1/4 cut regular butter, softened

3/4 cup packed light brown sugar

1 tsp vanilla extract

1 large egg

1 cup whole wheat flour

1/2 tsp table salt

1/2 tsp baking soda

1/4 tsp cayenne pepper (yes, used this, too, and my kids had no idea.  I think it gave it a great flavor!)


 Preheat oven to 350 degrees.  Line two large cookie sheets with parchment paper; set aside.  (You can use cooking spray but I used parchment paper)

*Pour chickpeas into a 1 cup measuring cup and pour in enough chickpea liquid just to cover the beans; puree chickpeas and their liquid in a blender or food processor....or, my fave, the Vita Mix.  (Now, this is where I got confused and poured in a full cup of chickpeas and then poured in enough of the liquid to cover...worked great and, imo, more of the healthy ingredient is better).

In your mixer cream peanut butter, butter, and sugar until light and fluffy.  Add vanilla and egg; mix well again.  Add pureed chickpeas; blend thoroughly with mixer.  Add flour, salt, baking soda, and cayenne pepper; mix again.

Drop spoonfuls of dough onto cookie sheet, leaving at least 2 inches between cookies.  When cookie sheet is filled, press each spoonful down and make cross-hatch marks with a fork.

Bake until cookies turn slightly golden, about 12-15 minutes (for me it was 15-17), depending on desired crispness.  Let cool on cookie sheet for 1-2 minutes and then serve them up.  I had to hold my kids back while they were cooling because they definitely smell super yum while they are cooking.


ps.  I didn't calculate the nutritional info because it's going to depend on what kind of peanut butter you use and the amount of chickpeas you use.  Sorry!

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