My better half had some dental work done recently. He did great but was a bit sore all that day. One thing that always seems to ease any discomfort is ice cream, especially with any kind of dental work. Anticipating this I,
- didn’t want to eat his ice cream given that was pretty much all he could eat Friday night,
- really do try to stay away from refined sugar, except certain occasions, and
- really am that fantastic a wife. You believe that, right? Oh well. Anyway, I decided to make a batch of Peanut Butter Garbanzo Cookies and couldn’t wait.
Now these are the healthier peanut butter cookies, not the ones we grew up on and they are really quite good. Again I have to state here that if you consume a lot of processed, overly refined or a lot of sugary foods it will take time for your pallet to adjust and taste real food. When that time comes these are a must try!
These are adapted from Erin’s original recipe at TexanErin.com and I have made them on numerous occasions. I omitted the chocolate chips in the original recipe because as much as I love chocolate, in this case I felt like it detracted from the flavor of the peanut butter. They taste like peanut butter cookies with a slightly different texture, but not by much. I love these! Anyway I haven’t had any of my husband’s ice cream and if these hadn’t been in the house I’m not sure my will power would have held up to the test. However, I was very content and happy and experienced no guilty feelings. A win, win.
- ½ cup pure maple syrup (the ingredient list should only list maple syrup, nothing else)
- 4 teaspoons vanilla or 3 teaspoons almond extract
- 2 teaspoons baking powder
- 1 cup organic peanut butter
- 1 cup dry garbanzo beans
- Preheat oven to 375 degrees.
- Put dry beans into a saucepan and cover with plenty of water, so it covers the beans by 2 inches or so. Bring to a rolling boil, turn off heat and cover, let them just sit on the stove undisturbed for 2 hours, then drain.
- Combine beans and other ingredients except the peanut butter.
- Process in a food processor for several minutes until very, very smooth. When I did mine I processed them for 4-5 minutes. Let me stress very smooth is the desired texture.
- Add this to your peanut butter and stir well
- Form balls and set onto a cookie sheet and press down with a wet fork.
- Bake 13-15 minutes
A note on the maple syrup: it is in fact sweet but like fruit it’s natural sugar and you won’t have the same spike as you would refined sugar. Eaten occasionally it will give you something sweet without the jump in your glucose.
Also, these are high in protein thus very filling. You will eat one or two and feel satisfied and full. Your kids will love these.