Hi everyone happy Wednesday. Last night at the playgroup I work at I got a very nice surprise. The children had made me an arrangement of flowers in a little teacup. It is such a cute idea, they said it was a belated mothers day gift. I have always wanted a nice little tea cup and saucer and now I have one thanks to the kids. The kids said it was a thank you for playing games with them and making crafts.
So I thought I’d share a picture of this lovely little flower arrangement in the teacup!
This is a great cookie recipe that has no flour, no oil and no white sugar. So they’ll be as good as they can be for you! Even my husband loved them that isn’t that keen on chickpeas. You do have to add the chocolate chips, don’t omit them since it’s what gives the cookies that great flavor. They also sweeten the cookies up a bit. And who doesn’t like chocolate and peanut butter!
You must use natural peanut butter, or the cookies will be too oily and greasy if you don’t. Philip preferes these cookies in the fridge, but you might like them warmed up in the microwave making the chocolate oh so gooey.
- 1 540ml can chickpeas, well-rinsed and patted dry with a paper towel
- 2 teaspoons vanilla extract
- ½ cup tables natural peanut butter no salt and no sugar added
- ¼ cup agave syrup
- 1 teaspoon baking powder
- ½ cup chocolate chips
- Preheat your oven to 350°F / 175°C. Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth. Make sure to scrape the sides and the top to get the little chunks of chickpeas and process again until they're combined.
- Stir in chocolate chips. The mixture will be very thick and sticky.
- With wet hands, form into 1½" balls. Place onto piece of parchment paper. Press down with a fork.
- Bake for 10-12 minutes. The cookies will still be very soft when you take them out of the oven. They will not set like normal cookies.
- Store in an airtight container at room temperature (or in the fridge) for up to 1 week.
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