Switching to a traditional diet, means letting a few things go…like say…Oreos. I like to make it my challenge to alter recipes to suit our traditional diet. No, I don’t have the recipe for Oreos but this week I was in the mood for some cookie dough. So…I tried like mad to remember a recipe that my friend Kyla had shared with me years ago. She would make a batch of these particular cookies on a Friday girls night while we watched a movie and gossiped about boys.
Being that this occurred *cough* only a ‘few’ years ago, I tried like mad to remember the details of her recipe. After I played around with
a few many batches, I came up with this blast of soft, grain free cookie dough bite (if you’re into that sort of thing :-)). Although it’s not Kyla’s original recipe, I think she’d be proud.
…And while we’re on the topic of cookies, don’t you just love sneaking something extra nutritious into something that isn’t traditionally healthy? I always feel like a super stealthy mom when I serve these cookies up to my kiddos because they don’t actually know that these cookies are also full of protein. Yup, I said protein. Scroll down to see the ingredients…
- 1 1/4 cups cooked chickpeas ~ I rinse and drain them in a colander (FYI - chickpeas are high in protein and fiber).
- 2 tsp vanilla extract
- 1/2 cup organic nut butter *almond or peanut work really well. You may need a smidge more depending on the oil content of your nut butter. *You can also make your own nut butter here.
- 1/4 cup honey
- 1 tsp baking powder *you can make your own here.
- 1/2 tsp of non irradiated cinnamon
- pinch of sea salt (if your nut butter isn't salted)
- 1/2 cup organic chocolate chips
- Preheat oven to 350'F and line a baking sheet with parchment paper
- Combine all ingredients (except for choco chips) in the food processor and process until smooth. *Just when you think it's smooth, give it a few more pulses ;-)
- Add the chocolate chips and pulse to incorporate.
- Measure out by the tablespoon roll into a ball and press slightly before placing onto cookie sheet.
- Bake for 10 minutes.
- Serve immediately.