I love sweets. I will use any excuse to make cookies. Like, when friends are coming over to go to a concert.
However, I do feel guilty serving the people I care about a lot of sugar and fat. Maybe it’s because I’m in the health field, and I try to practice what I preach. Once in awhile those calorie loaded sweet treats are ok, but as a habit I try to create a “healthier” version of most things. Sometimes I swap out the unhealthy fat, and sugar. Sometimes just one or the other, or I add an ingredient of higher nutrient value.
This time I cut out the unhealthy fats, but added in a healthier one as well as an ingredient that adds more protein and fiber to slow down the sugar spike.
Healthier Peanut Butter Chocolate Chip Cookies (Modified from Chocolate Covered Katie and Carrots N Cake)
3/4 cup Whole Wheat Flour
1 can of Garbanzo beans (chick peas)
1/2 cup white sugar
1/2 cup brown sugar
1/2 Tsp baking powder
1/4 tsp salt
4 Tbsp Peanut Butter
1/4 cup almond milk
1 Tsp vanilla extract
3/4 cup chocolate chips
1. Preheat oven to 350.
2. Using a food processor, or hand mixer blend chickpeas, peanut butter and almond milk until smooth. Add in sugar, and vanilla extract and blend until combined. Set aside.
3. In mixing bowl combine remaining dry ingredients, except chocolate chips, stirring until combined.
4. Pour dry ingredients into wet. Stir until well mixed. Fold in Chocolate Chips.
5. Grease a non stick baking tray.
6. Bake for 15-18 minutes, or until lightly browned.
7. Remove from oven and cool.
Try it! You can’t even taste the garbanzo beans. They add a moist, almost fluffy layer to the cookie .