I know it is only mid November, but is anyone else starting to get into the holiday baking spirit? Last night [a non convicted] Martha Stewart took over my body and I spent the evening baking my famous ginger cookies
Big Soft Ginger Cookies
Okay, so here is the secret – chickpeas [SAY WHAT?!]. Seriously. The base of the cookie is made from chickpeas. Enough anticipation, here is the recipe!
Almond Butter, Chocolate Chunk Cookies
Recipe adapted from: Texanerin Baking
What you need:
- 1 can of chickpeas, rinsed and patted dry with paper towel
- 2 teaspoons of pure vanilla extract
- 1/2 cup + 2 tablespoons of natural almond butter (I used raw)
- 1/4 cup honey
- 1 teaspoon baking powder (look for a gluten free brand if necessary)
- a pinch of salt
- 80g of dark chocolate (I used a full chocolate bar minus 2 big squares – you can use more or less depending on how chocolatey you like your cookies)
What to do:
Preheat the oven to 350 degrees and line a cookie sheet with parchment paper [this will save you a lot of clean up]. Add all of your ingredients (except for the chocolate) into a high powered food processor and blend until smooth and creamy. Even though this mixture doesn’t have any egg and is safe to eat raw I don’t recommend doing so. The batter uncooked tastes pretty brutal – they will get better though, save yourself the disappointment and wait a few more minutes to taste your creation!
Next you’ll have to smash the chocolate into smaller pieces. I use the term “smash” because I literally take a hard spatula and hit the chocolate until it breaks into smaller chunks – I should have taken a video, it is beyond ridiculous, but it is a great way to let out some aggression and it is lots of fun! Once the chocolate is broken into pieces add it to the food processor and pulse quickly once or twice just to mix it in.
You should end up with a mixture that is sticky and a bit slimy [awful way to describe cookies] so you’ll want to use a spoon to transfer the batter into 12 cookies on your lined cookie sheet. These cookies don’t change much in size at all when baked so keep that in mind. I press down on the ball just a bit so they aren’t as puffy. It should look something like this:
Bake for 10 minutes – or a bit longer if you want a bit of crunch, these cookies are very chewy.
They look pretty much the same except you can see the melted chocolate chunks inside and the browned edges! Wait about 5 minutes [if you have any self-control] and dig in while they are still warm!
You can’t even tell that these are healthy cookies, they are so good – this is the 4th batch I’ve made in the past three weeks.
And for your friends and family that are sick of your healthy treats – make them some ginger cookies, they’ll be happy – and that will keep them away from your healthy but delicious desserts [insert evil laugh here]!