blog

Peanut Butter and Chocolate Chip Cookies

 

Get My FREE Cheat Sheet

Learn the exact steps I used to become a 9x Ironman finisher, ultramarathoner, and Boston Qualifier. Take the guesswork out of race-day nutrition.

it's free
100% privacy guaranteed, no messin' around

Anybody else like to grab recipes from magazines, newspapers, and online thinking they will one day try them?  Well I found this one and in hopes of a healthier cookie option, figured I would give it a try. JJ and I like to play “What’s the secret ingredient?”  Ok maybe that’s just me.  Anyway I also like it when a recipe has a few simple ingredients…especially those found in my pantry or fridge.  This one was pretty easy…another plus!

INGREDIENTS:

1 ¼ cups canned garbanzo beans, drained and rinsed

2 tsp vanilla extract

¼ cup plus 2 TBSP peanut butter

½ cup PB2 plus ¼ cup water, mixed together

1 tsp baking powder

½ cup dark chocolate chips

 

DIRECTIONS:

  1.  Heat oven to 350.
  2. Combine all ingredients except chocolate chips in a food processor and blend until smooth.
  3. Move dough from processor to a mixing bowl. Fold in chocolate    chips.
  4.  Using a ¼ cup scoop, portion out dough into cooking sheet. Lightly press down cookies to flatten.
  5.  Bake at 350 for 13-15 minutes.

 

NUTRITIONAL INFO:  1 cookie

Calories:  138
Carbs:  18g
Fat:  6g
Protein:  5g

Fiber:  3g

Sodium:  187mg

 

Ingredients measured and ready to go!!

ingredients pic

 

All ingredients in food processor.  Looks a little juicy but that is the BP2 and water combination.  I used honey as the recipe called for but I’m not a big honey fan.  Agave would be another option.  Same amount.  TIP….spray your measuring spoon or cup with cooking spray, like Pam, before putting honey/agave in, so it will slide right out.  That helps get all of the ingredient out (since that’s what the recipe called for) and makes clean up easier.  Helps when using peanut butter too.

 

in processor

 

 

I processed for a couple of minutes.  I had to add a little water as it seemed a tad thick but still good cookie dough quality.

 

final mixture

 

Cookie batter is now in a bowl with chocolate chips folded in.  It is “cookie dough”, so I might have had a little taste test before putting on the cookie sheet.

 

Added Choc Chips

 

Cookie dough on the sheet and ready for the oven.  Make sure to preheat.  I used to turn the oven on and throw my food in not realizing the oven goes WAY higher than my set temp (350 degrees) which speeds up the oven heating process.  Great way to quickly burn the bottom of your cookie and not bake the insides. Lesson learned!

 

on cookie sheet

 

 

Recipe calls for you to gently press the cookies down.  I didn’t do this.  Just wanted to see how they would turn out.  I’m such a rebel!  I did it a little when the cookies came out and were still warm though.  Didn’t change the yummy taste!!

From cookie sheet to cooling rack.  Y’all know where these went after the rack….JJ’s mouth! And I might have had one too!   So he knew these weren’t “real” cookies, but never guessed they were made with a can of beans!  Besides he still ate them! I call that successful!  Hope you enjoy!!

final product

Free Nutrition Mini-Course



Learn more about nutrition to run faster in your next marathon or half marathon!

Powered by ConvertKit
Leave a Reply

Your email address will not be published.

 

Get My FREE Cheat Sheet

Learn the exact steps I used to become a 9x Ironman finisher, ultramarathoner, and Boston Qualifier. Take the guesswork out of race-day nutrition.

it's free
100% privacy guaranteed, no messin' around