Chunky Peanut Butter Chocolate Chippers

>> Wednesday, June 24, 2015

While I was home, my best friend had me over one morning and let me sample some delicious energy bars she had just made. She was also baking up a chickpea breakfast muffin, and it got me thinking about bean desserts again. They are seriously tasty . . . and surprisingly healthy. And they usually trick Ada into thinking they’re way more decedent than they actually are.

So, now we’re all hooked on these:


What you’ll need . . . 

  • 1 can black beans, drained + rinsed 
  • 1 teaspoon vanilla extract 
  • 1/2 cup (heaping +) crunchy peanut butter*
  • 1/4 cup maple syrup 
  • 1 teaspoon baking powder 
  • 1/4 to 1/2 cup chocolate chips 

* I don’t normally specify ingredients, but I highly (!!!) recommend using Earth Balance’s Crunchy Coconut Peanut Butter. Only two grams of sugar and so much good coconut flavor added to the cookies. I picked some up at Wegmans the other day and -- whoa -- it’s good. 

Method . . .

  1. Preheat to 350 degrees F. Lightly grease a baking sheet with coconut oil.
  2. Blend all ingredients (except chocolate chips!) together in food processor. It should get sticky but also sort of fluffy.
  3. Fold in the chocolate chips. Divide into 12-16 “cookies” and roll with your palm into rounds. Place onto your baking sheet and flatten slightly.
  4. Then -- and this is key -- press with fork tines for that classic pb cookie look. It makes them even more deceptively delicious.
  5. Bake for 10 minutes and let cool a bit before devouring.


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