Don't adjust your screens. Don't change the channel. You're at the right blog and yes, I am posting a recipe today.
You see, it's Flurry Day 2 and it's just me....just me, 654 square feet and a laptop. And somewhere last night, after my third Tone It Up video (obsessed) domesticity set in. The usual happened...you know, laundry, dishes, folding all the clothes that somehow end up transferring from their neat place on their hanger to my floor in the morning. And then...it happened....baking.
But first...some Flurry Day Thoughts:
-The amount of work I get done during the time I usually am straightening my hair and putting on makeup is astounding. I think my most productive work is done at the hour of 6am.
I love this movie!
-I have developed imaginary relationships with the people at the gym. There's not too many of us...maybe 40 or so give or take that work out at 530 in the morning so, I somehow feel like I "know" them and this morning when I couldn't make it to the gym ('cause you know...flurries) I missed them. And yes....I need more real people friends.
-Flurry Days make me lose all concept of time. Work til 7pm? Lunch at 10am? Why not? When your big outing for the day is a trip to the mailbox, it doesn't really matter that you're eating grilled chicken at 10am (yeah that actually happened).
So the recipe...
It's one I've been wanting to try for awhile and I've stared at the ingredients in my pantry for nearly two weeks now but, somehow couldn't rally my free time to make them.
All I have to say is....you NEED a food processor to make these. During the prep process, I put all my ingredients in a blender which blended about the first quarter inch. Fabulous. I then transferred everything into an as-of-now-unused onion chopper my mom got me for Christmas circa 2010 and "chopped" my mixture. That got me a little further. I then transferred it back into the blender and then finally into a bowl where I mixed everything with a hand-blender. I mean....
Do I need to clarify why I don't ever cook?!
- 1¼ cups canned chickpeas, well-rinsed and patted dry with a paper towel
- 2 teaspoons vanilla extract
- ½ cup + 2 tablespoons (165 grams) natural peanut butter, SunButter Natural or almond butter -room temperature
- ¼ cup (80 grams) honey
- 1 teaspoon baking powder
- a pinch of salt if your peanut butter doesn't have salt in it
- ½ cup (90 grams) 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.
- Put in the chocolate chips and stir it if you can, or pulse it once or twice. The mixture will be very thick and sticky.
- With wet hands, form into 1½" balls. Place onto a Silpat or a piece of parchment paper. If you want them to look more like normal cookies, press down slightly on the balls. They don't do much rising.
- Bake for about 10 minutes. The dough balls 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
Let me know if you try these!