Remember on Friday, when I featured some grain-free, egg-free, dairy-free cookies? Â We’ll I made them on Saturday afternoon and David and I demolished them within the day. Â They were excellent. Â Beans really are a great substitute in baking! Â I followed this recipe, but I used vegan chocolate chips to make them dairy free.
Here they are!
Peanut Butter Chocolate Chip Cookies
Prep Time: 20 minutes
Cook Time: 11 minutes
Yields: 14 small cookies
1 1/4 cups of chickpeas – rinse and dry
1/2 c + 2 Tbsp. peanut butter
2 tsp. vanilla extract
1 tsp. baking powder
1/4 c agave nectar
chocolate chips to your desire (I used vegan)
Preheat the oven to 400 degrees. Place all the ingredients in a food processor except chocolate chipsÂ and pulse until all the ingredients are mixed well and the batter is smooth. Â The chickpeas are a little hard in a small food processor to get smooth, so you have to stir the mixture between pulses a couple of times. Once the mixture is smooth, mix in the chocolate chips. Â This mixture is extremelyÂ sticky. Â Either flour your hands or wet them to make the cookie balls and place balls on a greased cookie sheet. Â Place in the oven and bake for about 11 minutes. Â Let cool and devour!
These are fairly guilt free for cookies and really good (husband approved), so I will be baking these again.
I did a 3 mile run on Saturday alternating a faster speed with a recovery speed each 2 minutes. Â I was feeling indecisive about what workout to do on the treadmill, so I did 7.0 and 5.0 speeds. These speeds ended up being an even 30 minute 3 mile run. Â It’s a good workout with whatever speeds you choose, so I highly recommend this workout for interval training. Â When I trained for a marathon with a running group, we did several renditions of this on the track.