Anytime; any day – but, always made with peanut butter (as an egg substitute). It works well. If you’re a PB-phobe or love it, but can’t eat it, feel free to sub another butter.
I recently made this for *this* recipe. I’ve heard of people using garbanzo beans in cookies and brownies and blondies before. And, I’ve tried a few recipes, but have yet to find one that works for me. The blondies that I tried came out gummy. And the brownies were just… fudgy. I like a little “umpf” to brownies. I adhere to the theory that they should be a cross between fudge and cake. A good partnership. A great fence between a sweetened-fare of neighbors. So, in a sense, I wasn’t too impressed.
I erred on the cautious side of bean to flour ratio, so there is a possibility of manipulating it later. But for now, I like the results: thin, chewy chocolate chip cookies. If you’re done with chocolate, sub in for (chopped) pieces of dried fruit or nuts.
As usual, I defaulted to this recipe. It’s an excellent stand-by. But, it requires ingredients that I didn’t have and lacked some that I wanted to use.
PFR Chocolate Chip Cookies
1/2 cup Lowered Fat Peanut Butter Schmear
5 Tablespoons “milk”
1/2 teaspoon molasses
2 Tablespoons oil (I used coconut oil)
2 teaspoons vanilla extract
1 cup whole wheat flour
2 teaspoons ground chia seeds
1/2 teaspoon baking soda
1 cup sugar
2 pinches salt
1/2 cup chocolate chips (or – 2 handfuls)
Directions: In a small bowl, combine first 5 ingredients until smooth. In a large mixing bowl, combine the flour, ground chia seeds, baking soda, sugar, and salt. Mix well. Pour small bowl ingredients into large bowl (wet to dry). Stir well. Stir in chocolate chips. Taste test (because you can)!
Line a baking sheet with parchment paper. Scoop cookie dough onto lined baking sheet by 2 teaspoonfuls about 2 inches apart. Wet palms with water. Flatten each ball slightly with palms and use fingers to even out dough until it is around 2 and 1/2 or 3 inches in diameter. Preheat oven to 350 degrees. Bake cookies for 10 minutes (or slightly longer – about 12 or 13 minutes – if you like crunchy cookies). Allow to cool for 10 minutes before eating.
Makes: around 16 to 20 cookies (depending on how much cookie dough you eat!)