I know the name doesn't make much sense but hear me out.
I am convinced it is impossible to make a "real cookie" healthier without losing its cookie-ness. Think about all the things you love about cookies. Regardless if it's the crunch or the gooeyness, that cookie texture you crave is more than likely the result of butter and/or sugar. Reduce or remove those two ingredients and you are left with something that slightly resembles a cookie. But let's be honest, it's not a cookie.
I'm OK with that. The world is already filled with lots of yummy cookie recipes. My goal is to find and create cookie-like treats I can make at home that have at least some nutritional value. I like the challenge of it and it's fun to experiment.
This particular "cookie" idea was inspired by Spabettie's garbanzo cookie balls and Texanerin's Peanut Butter Chocolate Chip Cookie Dough Bites. I did a handful of experiments and unbelievably, The boys loved them ALL! I was beyond shocked, even The Husband said they were good! I made sure to explain to him that what he was about to eat wasn't a chocolate chip cookie but a chocolate chip cookie dough cookie. The difference being these "cookies" will never be crunchy like a chocolate chip cookie. They will never "set" per se. They are like portable little bites of cookie dough and I'm totally down with that as I normally consume more cookie dough than cookie anyway!
I didn't, however, tell him they were made with garbanzo beans. The kids knew as they helped me make them but they are so young they don't care. They are used to me making things with weird ingredients. Normally it's not the kids you have to worry about. They haven't been jaded and brainwashed that healthy food can't be good.
Speaking of healthy, let's take a look at what's in these: chickpeas, almond butter, maple syrup and chocolate chips. I mean, what's not to love?!
Here's the recipe I settled on after my experiments...
- 1 15.5 oz can of chickpeas
- 1 tbsp vanilla extract
- 160g (10 tbsp ~⅔ cup) almond butter
- ¼ cup (80g) maple syrup
- ½ tbsp (10g) molasses
- 1 tsp baking powder
- ⅛ tsp salt
- ½ cup (90g) mini-chocolate chips
Preheat the oven to 350 degrees.
Drain and rinse the chickpeas. Lay them out on a towel to dry.
Put the chickpeas and the rest of the ingredients except the chocolate chips in a food processor.
Process until smooth. This was as smooth as my small processor could get it.
The "dough" will be very sticky. Remove from the processor and fold in the chocolate chips. (Note: depending on how long you pressed, the dough may be warm, some mini chips may melt as a result. That's OK, or you can wait for it to cool slightly.)
Spray a cookie sheet with non-stick cooking spray.
With wet hands (we kept a small bowl of water near by), take 20g of the dough and form a small ball.
Why, yes, that is Guy Fawkes helping me bake. He's spectacular in the kitchen.
Then place on the cookie sheet and flatten to form a cookie shape.
These will not spread like traditional cookies so you can put them fairly close.
Bake for 10 minutes. They will rise just slightly and still be soft. That's OK!
Let them sit for a minute or two and then enjoy the yumminess that is a warm chocolate chip cookie dough cookie!
The kids (kind of) waited patiently for me for take my photos.
These are good warm and right out of the oven. However, both The 9-Year-Old and I agreed, we liked them even more after they sat and cooled just a bit.
I have 2 left from the last batch I made and they do get softer and softer so I'd say it's best to eat within 2 days. You could refrigerate and then warm slightly in the microwave, too.
The texture is really like raw cookie dough so if that's not something you are into then don't make these.
The taste is spot on chocolate chip cookie dough, at least in my opinion. There's no trace of the garbanzo bean at all. The Husband's healthy ingredient radar didn't even blip and that says a lot!
I was able to make exactly 27 twice in a row once I settled on my final ingredient list, so I'm going to give you the per cookie nutritional facts since it's not a round number. I normally eat at least 2 in a sitting.
| Servings | Amt per Serving | |||
|---|---|---|---|---|
| 27 | 1 - 20g cookie | |||
| Calories | Fat | Fiber | WWPs | |
| 75 | 4g | 1g | old: 2 | new: 2 |
| Sugar | Sat Fat | Carbs | Protein | |
| 5g | 1g | 8g | 2g | |
Hi ...would love to try these. I am not able to tolerate chickpeas because of my IBS. Do you think it would work with same amount of lentils? Thanks
I'm not sure. I think they would work with northern or white beans.
Hi Roni!! Do you think I would be able to blend these in my Magic Bullet or a regular blender?? I'm still working on the "cooking" thing & I don't have a food processsor, but I'm dying to try to make these cookies!!! THANKS.
Totally!! I'm always pushing the envelope of my blender. You just may need to work it a bit.
Awesome! Gotta love a cookie dough COOKIE!
I am ALL about the cookie dough! I cannot wait to make these, but I'll have to since I am all out of almond butter. BOO. Love the Guy Fawkes mask. My 16 year old got the same one for Christmas last year or the year before. Congrats on creating a delicious treat recipe that all your dudes enjoy. I know how rare that is. =) Happy Thanksgiving, Roni.