I recently posted about my Flourless Peanut Butter Chocolate Chip Blender Muffins and how they were inspired by my friend Erica making a batch of flourless cookies.
Well, Kendall asked how to make flourless cookies – and I had to admit, I had no idea! I stopped looking for a recipe for those when I found the muffin recipe!
But, Nancy at Spirit Lights the Way came to the rescue – and because Kendall asked:
Chickpea Chocolate Chip Cookies were made!
You can follow the link straight to Nancy’s site for the full recipe; and I swear, if any of you ever tell Mr. T these were made with chickpeas I will disown you; however, let’s dive right in!
Start by gathering your ingredients, this recipe calls for raw peanuts. Like that’s happening at my house, I subbed in a jar of already mushed up raw peanuts, frequently known as “peanut butter”.
Also good to note that while this recipe calls for a food processor, you had such success with your Magic Bullet, that hey – why not try it again?
Then discover that no matter how much liquid you add, those chickpeas aren’t going to become the desired consistency.
Oh that’s right, you used the blender attachment last time! Pull that sucker out!
Transfer all of the ingredients.
Take the time to discover that the blender isn’t going to work.
Now it’s time to pull out the big guns!
Transfer all to the mini food processor in your kitchen because at this point, you just want those darn chickpeas pulverized!!
I’d like to point out, I have a brand new food processor sitting in my garage. I got it for Christmas, but since I hadn’t had a need for it, and hadn’t made space for it in my kitchen, it’s still safe and sound in my garage. Most normal people would have pulled that sucker out to start with. You should know by now, I’m not like most people!
Once you’ve pulverized the chick peas in about three batches, then it’s time to mix in the rest of the ingredients. I just had to take a picture, I used “all natural” chocolate chips, because somehow in my mind, that made them better.
The reality, those are generic chips I pulled from my freezer!
But, now that you’ve effectively wasted more time than it would have taken to just go get the darn food processor out of the garage, it’s time to roll little balls of dough and flatten them out with a fork!
8-12 minutes later – you have Flourless Chickpea Peanut Butter Chocolate Chip Cookies!
And, like Nancy admits in her post – these aren’t Tollhouse, but they are really good! I’ll be making them again.
As soon as I’ve opened my food processor!
P.S. I should probably also point out that because I was sharing with Mr. T,I did use vanilla instead of rum.
P.P.S. Okay, I totally missed the fact that Nancy H’s post linked back to Nancy T’s post When Chickpeas and Chocolate Chips Collide! So, go check out NancyTex’s post! She actually used natural peanut butter, not the oily gross store bought one I did 🙂
P.P.P.S. I love that the three of us have all made the same recipe, and we all made it a bit different – that to me is what our trip around the sun is all about!!