Being pregnant seems to mean two things for me--a love of any task that I can do while fully reclined, and a need for all things sweet.
As I am trying to keep my sugar intake in check, I made a deal with myself to only have sweets if I make them myself, and to try to only dip into my candy drawer in the case of an emergency.
The only problem is that suddenly I’ll bake up a couple dozen cookies and there is only one place for them to go--my belly!
So I came up with a cookie recipe that I can feel good about--no matter how many cookies I consume.
Instead of flour I’m using beans and oats, and though there is still some sugar and chocolate chips, I’ve cut the amount significantly in comparison to regular cookies.
Plus these cookies are gluten-free, egg-free, and packed with protein! It’s cookie time!!
Gluten-Free Chocolate Chip Cookies
Makes 16 cookies
One 15.5-ounce can of chickpeas, drained and rinsed (1¾ cups after draining)
½ cup dark brown sugar
¼ cup peanut butter
¼ cup quick cooking oats
2 teaspoons vanilla extract
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon kosher salt
1/3 cup chocolate chips, plus more for a garnish
1. Preheat the oven to 350ºF. In a food processor, blend the chickpeas, brown sugar, peanut butter, oats, vanilla extract, baking powder, baking soda, and salt—until smooth. Transfer the ingredients to a medium bowl and mix in the chocolate chips by hand.
2. Use a nonstick baking pan, or line a pan with parchment paper. Scoop the dough, in heaping tablespoons and if you are able roll into a ball, otherwise just scoop and place onto the pan about 2 inches apart. Depening on the brand of chickpeas you use you may have a wetter batter that you can not roll. Don't worry both versions make great cookies, the wetter the batter just the more time is needs in the oven to bake. Garnish the cookies by sticking a few extra chocolate chips to the tops of each one. Bake until the cookies are brown on the tops and bottoms, but still slightly soft in the centers—15-20 minutes.