Shut the front door.
Don't they look delicious?
I thought they were.
I was eating dough straight from the bowl.
At this point I knew they were going to be a hit.
I was also fairly certain NOT ONE SINGLE PERSON would guess the 'secret' ingredient.
AND
I was right.
No one guessed - well, no one except my friend Amber who is a pro at healthy eating and a pro at sneaking good for you stuff into food - and then it was only a guess.
Every last cookie was gone in NO TIME flat.
Here are the tally's from my house:
4 loved them and ask no questions.
2 thought they were just OK.
1 did not like them at all.
(Yes, that does equal 7. Yes, I do know how to count. Grammy is visiting from the states!!)
Can you guess who didn't like them? That's right, the one I made them for. The one we are fearful is gluten intolerant. She would have nothing to do with them. In fact, she spit them out. WHO DOES THAT?!?
Tally from Amber's house:
Totally WIN all the way around!
6 for 6 baby.
I thought they were.
I was eating dough straight from the bowl.
At this point I knew they were going to be a hit.
I was also fairly certain NOT ONE SINGLE PERSON would guess the 'secret' ingredient.
AND
I was right.
No one guessed - well, no one except my friend Amber who is a pro at healthy eating and a pro at sneaking good for you stuff into food - and then it was only a guess.
Every last cookie was gone in NO TIME flat.
Here are the tally's from my house:
4 loved them and ask no questions.
2 thought they were just OK.
1 did not like them at all.
(Yes, that does equal 7. Yes, I do know how to count. Grammy is visiting from the states!!)
Can you guess who didn't like them? That's right, the one I made them for. The one we are fearful is gluten intolerant. She would have nothing to do with them. In fact, she spit them out. WHO DOES THAT?!?
Tally from Amber's house:
Totally WIN all the way around!
6 for 6 baby.
I got the original recipe here. I modified it a bit to make it a little more sweet...
Next time I am going to double the recipe.
What you need:
Parchment paper
1 can chickpeas, rinsed and drained - that's right, I said CHICKPEAS!!
1/2 cup natural peanut butter
1/2 + 1 TBL maple syrup
2 tsp vanilla
1/2 tsp salt
1/4 tsp baking powder
1/4 tsp baking soda
1/2 cup chocolate chips
Preheat oven to 350
Line 8x8 pan with parchment paper (Or you can use cooking spray, but I don't like that stuff.)
Toss all ingredients except chocolate chips in food process or (or vitamix) and blend those babies up! It took me all of about 1 minute to complete this part from start to finish!
Once all your ingredients are mixed well fold in chocolate chips.
Bake for 25 minutes - edges will be slightly brown and it will look undercooked. Go with it anyway.
Cool on a wire rack for 15-20 minutes.
While they are cooling sprinkle a little sea salt on top for a little sweet/salty blend. I totally forgot to do this part, but I imagine it adds a whole new beautiful element to the blondie. If you forget, don't worry, they are delicious the way they are.
Cut with a plastic knife (these have the consistency of a fudgie type brownie)
Don't tell anyone the ingredients and serve for dessert.
Next time I am going to double the recipe.
What you need:
Parchment paper
1 can chickpeas, rinsed and drained - that's right, I said CHICKPEAS!!
1/2 cup natural peanut butter
1/2 + 1 TBL maple syrup
2 tsp vanilla
1/2 tsp salt
1/4 tsp baking powder
1/4 tsp baking soda
1/2 cup chocolate chips
Preheat oven to 350
Line 8x8 pan with parchment paper (Or you can use cooking spray, but I don't like that stuff.)
Toss all ingredients except chocolate chips in food process or (or vitamix) and blend those babies up! It took me all of about 1 minute to complete this part from start to finish!
Once all your ingredients are mixed well fold in chocolate chips.
Bake for 25 minutes - edges will be slightly brown and it will look undercooked. Go with it anyway.
Cool on a wire rack for 15-20 minutes.
While they are cooling sprinkle a little sea salt on top for a little sweet/salty blend. I totally forgot to do this part, but I imagine it adds a whole new beautiful element to the blondie. If you forget, don't worry, they are delicious the way they are.
Cut with a plastic knife (these have the consistency of a fudgie type brownie)
Don't tell anyone the ingredients and serve for dessert.
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