While I was in the throws of domesticity yesterday, I took a breather on the couch and decided to browse my “i love peanut butter” board on Pinterest in search of a baking project. In a moment of weakness, I actually thought it would be a good idea to bake peanut butter cookies with chickpeas. Yes, you read that right…no flour, no sugar…just chickpeas, peanut butter, honey, baking powder and chocolate chips. I gave them a sprinkle of sea salt before I put them in the oven and crossed my fingers.
It was, in fact, a terrible idea. I love chickpeas and I love peanut butter but combining the two does not create a cookie. They were the most edible straight out of the oven but I couldn’t get over the chickpea thing. There was just so much bean texture in them and it was a little off putting. That’s what I get for trying to make a healthy, flourless, sugarless cookie. Next time pass me the butter and sugar, please!
Has anyone had success with the whole bean baked goods thing? I know black bean brownies were the trend for a while. I didn’t try those either. Now I know why! 😉
I redeemed myself with dinner. I cooked quinoa and lentils with water and vegetable broth and then topped it with goat cheese and baked tofu. I baked the tofu at 400 for about 10-12 minutes per side. I seasoned it with Dizzy Pig’s Dizzy Dust and Ragin River. I also roasted some eggplant that I brushed with olive oil and sprinkled with sea salt. I layered it with freshly sliced tomatoes, basil and gave it a sprinkle of goat cheese and balsamic. I did NOT eat one of the cookies for dessert.
I decided it was worth a shot to refrigerate yesterday’s leftover pancake batter and try to use it again this morning. I read online that batters made with baking powder are more receptive to holding in the fridge because the baking powder doesn’t activate until it heats. Batters made with buttermilk and baking soda start to activate immediately and need to be used soon after making. The pancakes definitely weren’t quite as good as yesterday but it was still better than trying to reheat a cooked pancake and I’m glad I didn’t throw out the leftover batter.
I had my “dinner” for lunch today. I met a friend at Roasting Company and they have the best shredded chicken and veggie sides. I had chicken with their Jaco sauce, mashed sweet potatoes and collards with a cornbread muffin. Yummy!
Off to get my workout in – thinking a run maybe – and then subbing a yoga class. *Update…I just ran about 4 miles and it was the best run I’ve had in months. Effortless, energizing and left me full of gratitude and with a smile on my face! Off to teach yogis! 🙂
Have a great evening!
Never ventured into bean baked goods but I definitely have had many flops of my own!!!
I’ll pass on the bean cookies 😉
wise choice!
ive made black bean brownies and those were actually really good!! ive tried a couple things with chickpeas and they’ve turned out ok…never that great. i did make sweet hummus with them though-that was good! maple hummus to be exact.
hmmm…sweet hummus sounds interesting! what did you use to scoop up the dip?
I have also made black bean brownies and to be honest, I found them to be inedible. Maybe it was just me, but I suspect it was the black beans. If I’m going to eat a brownie, then please – just make it regular brownie! 🙂
agreed! thank you!
I’ve never made any bean desserts just because they sound a wee bit crazy, but Erin’s link above for the blondies sound great, I might have to try those at some point!
Listen, if I’m going to have a cookie…I’m going to have a freaking cookie! Pass the butter and sugar to me 🙂
AMEN! 🙂
I might have to try black bean brownies. I have a bag of dry beans and don’t know what to do with them and I usually have cocoa on hand. Sounds like a match!
I envy your plate presentation for all your creations… however, though the plate and picture looked good… the idea is a bit strange. Just use the flour and sugar and then add some flax seed and call it healthy 🙂 or am I the only one who does that?
i think that sounds like the perfect way to call a cookie “healthy” – ha! 🙂
Oh no! Cookie failures suck. I can relate. a lot. I use a lot of flours, but I’ve never liked bean flours. I really love making flourless peanut butter (or almond) cookies. No flour. Just nut butter, egg, leavener, and sweetener. I’ve done all honey, maple syrup, and dates for refined sugar substitutes…
me too! i LOVE flourless peanut butter cookies. i have the best recipe that i make over and over!
I think you just went too far with the cookies. You took away everything a cookie should be! I have had wonderful success with Deceptively Delicious’ chickpea choc chip cookies (in my blog). The garbanzos turn into a nutty, smooth burst of flavor within the cookie and they are just great. But the dessert has flour and looks like a cookie, which helps.
branny – i agree! definitely too far. i am going to take a break from bean baking but if i decide to try it again i’ll go with something less extreme!
I’ve never done beans in baked goods because I’ve always been scared I’d get the result you got. Glad you tested that for me! 😉
Black bean brownies are good as long as you have the right recipe, check out Rabbitfoodformybunnyteeth.com she has a pretty good one (I put a layer of chocolate chips on top)!
Agree! I used black beans instead of oil with a box mix. You rinse the beans & can, put them back in the can and fill the space with water. Puree that and add to the mix. They tasted great! We didn’t tell anyone and they ate them all, quickly!
I tried the chickpea cookies too and didn’t enjoy them either. Somethings are meant to be sweet and some savory.
Ahh the wonderful thought of having a guiltless treat! Enjoy sugar, butter, and flour with vitamins & mirconutrients… If only. Whomp whomp. I too have tried to whip up a batch of kale cookies only to have tossed them straight into the garbage. This was the one time my boyfriend was right. Somethings weren’t meant to be altered 🙂
I love those runs!!!!!
I love that you shared the cookie fail!
I don’t mess with stuff like that. I stick to more traditional recipes. But do share if you find something that works, and maybe I’ll give it a try!
Haha, I’ve heard mixed reviews of those cookies! I’ve never tried them, but have tried the “cookie dough” and like that…not sure about being baked though…just doesn’t seem right I guess?
I think if you make cookies, you might as well go all out for the butter and sugar and enjoy them for what they are supposed to be.
I make a lot of healthy things, but have never tried beans in brownies/cookies. I’ve tried garbanzo bean flour in things and didn’t like the taste at all and I eat hummus all the time, so I like chickpeas. Those flourless peanut butter chocolate chip cookies you like are one of my favorites, the peanutty flavor is intense and the chocolate chips make them so good.
i love, love, love those flourless peanut butter cookies. i think i’ll stick with those for a more “natural” cookie option. haha 🙂
Yeah, sometimes you just have to realize when cutting corners is worth it and when it isn’t—ESPECIALLY with baking. It sucks you didn’t like the taste, but they do look cute at least! 🙂