chickpea cookies x two

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I’ve gone and done it again.

Another batch of cookies that don’t involve butter. or sugar (a little honey … but none of that processed stuff). or flour.

No quinoa in these either.

Instead I used chickpeas. And the honest to goodness truth is … once baked … these taste like raw cookie dough!

(But the secret is … you gotta bake them! Raw … they taste like … chickpeas and peanut butter)

I KNOW! Insane eh? Just that description alone should explain why I just had to make these (in case you’ve forgotten … I have a real issue when it comes to raw cookie dough).

This is how I discovered this little gems …

Emily: Wanna girl guide cookie?

Me: No thanks, I’m good.

Emily: Want to try a cookie dough cookie? I made them with chickpeas.

Me: Um… yeah. That sounds super cool.

Emily: These are the cookies I make when I don’t want to dig into a pack of regular cookies … but I want something sweet.

Result … I proceeded to eat 3 or 4 of these little goodies … because … well I find them quite addictive. I also left Emily’s resolved to make these myself … and add my own little *twist* to the recipe.

Done and Done.

Not only did I make the original version which included peanut butter, honey, chickpeas and mini chocolate chips … but I also made some and swapped out the peanut butter for dark chocolate hazelnut spread.

Which one is better?

Oh … they’re both pretty darn delicious. I can’t decide. So rather than pick a favourite … I just make sure that I grab one of each flavour.

I made a half batch of each – since you use an entire large can of chickpeas for this recipe; it was easy to just half the can and make both the peanut butter ones and the dark chocolate hazelnut spread ones.

Just like those quinoa cookies … these ones are just too good to pass up. I totally recommend them … and the best part … all you need are the ingredients and a food processor. And 12 minutes in the oven. Super simple. Super delicious. You should make these … right now.

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peanut butter chickpea chocolate chip cookies / dark chocolate hazelnut spread chickpea chocolate chip cookies

ingredients:

1 1/4 c. canned chickpeas, drained, rinsed and patted dry

2 tsp vanilla

1/2 c. + 2 tbsp natural peanut butter or dark chocolate hazelnut spread

1/4 c. honey

1 tsp baking powder

pinch of salt

1/2 c. mini chocolate chips

*for the dark chocolate hazelnut spread version … I’d add flaked coconut as well

Heat your oven to 350 F. Line a large baking sheet with parchment paper. Set aside.

Combine all the ingredients, except the chocolate chips (and if using, flaked coconut) and process until smooth in your food processor.

This shouldn’t take more than a minute. You’ll notice that the cookie dough really comes together – pulling away from the sides of the bowl.

Once smooth, toss in the mini chocolate chips (and flaked coconut) and combine. You can either mix them in using a spoon, or do like me, and use the “pulse” button, and mix in the chocolate chips that way.

That’s it.

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Time to scoop them out. I used my small ice cream scoop and scooped out the cookie dough, forming small balls. This batter is pretty sticky … so you might need to wet your hands a little. Place the formed cookie dough on your prepared cookie sheet … slightly apart.

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*if making the dark chocolate hazelnut spread version … my cookie dough was really quite wet … so I did add some natural peanut butter to thicken it up a bit. I gotta say … the result was still a “looser” cookie dough (which spread slightly in baking), but totally ridiculously delicious.

When you remove the cookies from the oven, cool on the cookie sheet (not on a wire rack). They need the extra heat (especially the dark chocolate hazelnut ones) to keep baking a little.

Eat warm. These cookies deserve to be eaten fresh out of the oven … or after being heated up slightly. But be careful … because like me … I bet you can’t eat just one!

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carob chip – almond butter – quinoa cookies

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You might be wondering … what the heck is going on?!

Am I on the right blog????

A recipe that doesn’t include butter. or sugar. or flour. or chocolate chips.

Instead these cookies are chock full of quinoa. rolled oats. almond butter. carob chips. maple syrup.

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Oh my goodness … what happened to Lynne?????

Well my friends … I decided to get out of my baking comfort-zone. I saw this recipe on my facebook feed and figured … what do I have to lose?

It turns out I gained a brand new favourite healthy cookie recipe.

Mother of pearl. Who would have thunk it!

I’ve already made this recipe twice. Yep. I liked it enough the first time to make it again … only this time I included a few *twists* to the original recipe. Obviously.

I’m going to start off with the major selling feature for me … these are actually the best mid-afternoon snack. I’m not saying these should be your *treat* for the day … HOWEVER … if you find yourself reaching for something cookie-like at around 2 pm to get you through the rest of your work day … look no further.

These cookies have become my afternoon life savers.

And they only require 5 ingredients … actually more like 7 … I added some additional spices to the original recipe.

Have I sold you on the idea of a healthy cookie yet?

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Tip number 1 … when cooking your quinoa … add a vanilla pod and cinnamon stick to the water and quinoa. Any bit of extra flavour helps … especially when you’re baking healthy.

Tip number 2 … flatten these out a little pre-baking. Otherwise the middles get a tad dry. No butter = no added moisture.

Tip number 3 … the carob chips tend to spread and burn faster than I find chocolate chips would. Just keep an eye on the cookies while they bake. You might be able to take them out of the oven closer to 17 minutes rather than the recommended 20 minutes.

Tip number 4 … these cookies could easily be turned into bars. Simply pat down the dough into a square pan and bake for about 22 to 25 minutes.

Now are you ready to give these a try????

a sweet deal

Guess what?

It’s pretty exciting!

I … bought … my VERY FIRST CAR!!!!!!!!!!!!!!!!!!!

Seriously.  I’ve never owned a car before … I’ve always been happy to walk, ride my bike, take the bus, or the train… or a plane.  But I’ve never owned a car.  Not until Thursday that is.  Last Thursday was the day I took the leap – I went to a dealership and test drove a car … and then bought it (don’t worry … I did my research).

I pick it up on Monday.

A-MAZ-ING.

What does that have to do with baking you might ask?

Well … I decided to go to the dealership prepared … I brought along some brownies.  That’s right.  My car salesman was given a container full of brownies upon arrival.  :0)

I actually didn’t give him the brownies you’re about to see.  No – I twisted my own twisted brownies – but you’ll get the picture.  Both versions are good.  The brownies you’re about to see were a party treat (a birthday party treat).

I had actually blogged about this recipe two years ago (to the day): but that was when I wasn’t taking as many pictures – so I felt it was time for a recipe update.  You might want to check out the original post, plus another update (I make these brownies pretty regularly) – or stick to what you see here.

These brownies are gluten free.

Please continue reading.

These brownies are also AMAZING.  Seriously – anyone who tries one loves them.  They are moist in the centre but get a little hard on the sides ... oh so good.  For the purpose of this party I decided to divide the brownie batter in half – a layer on the bottom, then add a layer of peppermint patties, which were then covered by the second layer of chocolate brownie.

WOW.

Don’t be surprised if a couple of the peppermint patties kinda expand in the oven … it just adds to the cool effect of the brownies.

Peppermint isn’t your thing?  How about adding some Hershey’s kisses – caramel kisses to be precise.  Yeah … that’s what I brought along to the dealership.  Another success.  Unlike the super cool effect of the peppermint patties (just look at that white centre); the caramel kisses melt into the brownie batter, allowing the caramel taste to shine through (obviously, you could make homemade caramel and use that … your choice).

Two options – both extremely simple.  There is absolutely nothing difficult or complicated about these brownies.  Just make them in advance.  You need to allow the pan to sit in your freezer overnight.  I know … normally when you bake something you want to be able to cut right into it.  Not these.  I swear they get better the longer they sit in a very cold place.  Trust me.  Once you try these – – you’ll be willing to bake a night ahead… I promise.

peppermint patty gluten free brownies

1/2 c. salted butter, cut into cubes

6 oz. dark chocolate, coarsely chopped

1 c. brown sugar

2 eggs
1 tsp. mint extract (vanilla if making the caramel version)

1/4 c. brown rice flour

1/4 c. tapioca flour

1 package peppermint patties (or many caramel Hershey’s kisses), unwrapped

Preheat the oven to 400 F.  Line a square pan with foil – spray the foil with non-stick spray.  Set aside.

Melt the chocolate.  Do this using a double boiler – place a heat proof glass bowl over a pot of simmering water over medium-low heat (you don’t want the water to touch the bowl).  Place the chocolate and butter in the bowl and allow it to melt – don’t get to fussy with it – let it sit and stir from time to time.  Once the chocolate is smooth and shiny – remove the bowl from the heat and allow to cool slightly.

No need for your stand-mixer – a bowl and whisk will do for these brownies.

Whisk the sugar and eggs together – you want a nice and silken looking base.  Add the mint (or vanilla) extract.  Whisk again.

Toss in both flours – whisk to incorporate.  Finally, add in the melted chocolate/butter mixture – this batter is thick and gooey.  That is a very good thing.

Spread half (to 2/3rd of the batter) of the batter in the square pan.

Layer your unwrapped peppermint patties (or caramel kisses) on-top of the brownie base – don’t place them right next to one another – leave about 1/2 inch of space between them.

Spread the remaining brownie batter over the candy layer – I needed to use a frosting spatula to spread the batter around – it’s almost like a really thick buttercream at this point.  Cover the candy.

Bake in the oven for 20 minutes.

They are ready.  I promise.

Remove from the oven and place the pan (brownies and all) into a bath of cold water (fill your sink with ice water – about 2 or 3 inches of water will do). I usually leave the brownies in the ice water bath for about an hour.  When ready – toss the brownie pan into the freezer (cover with foil).  And then walk away.  Go to bed (best to make these brownies after you have brushed your teeth and are getting ready to go to sleep).

Wake up and trim the sides off the brownies.  Eat a piece of the trimmings.  Smile to yourself… now go ahead and tell yourself how awesome you are :0)  Cut the brownies into squares (usually I’ll then cut the squares into triangles) … wrap them up …

And then go buy a car (don’t forget the brownies)…