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That Time When I Made a “Sneaky Bean” Dessert & It Wasn’t Gross

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Picturebeany beany bean bean beans

     I’m sure you’ve seen tons of those recipes online in which possibly well-meaning people claim that they made the BEST EVER cookies with a can of white beans (they are so healthy and fat-free and sugar-free!), or amazing JUST LIKE THE REAL THING brownies made with a can of black beans (they are so healthy and sugar-free AND flourless AND tasteless!). 
     I’ve tried all of them. They were always disgusting. I’m sorry, but they were. Disgusting. Is there anything more upsetting than expectations of a delicious brownie dashed? Than having no dessert but some kind of bean patty that tastes more like hummus than brownie? No, I don’t think there is.

 Is there anything more upsetting than expectations of a delicious brownie dashed? 
    With that in mind, you can understand how upset I was when my mom, as excited as a puppy with peanut butter, came to me and exclaimed, “I found this recipe for cookies online that uses chickpeas! Let’s make them today!” I tried to tell her that it was a bad idea. That it was always a bad idea. I knew from experience, I argued. But she wouldn’t accept it; we simply had to try.
     Faced with my most-feared culinary nightmare, I decided not to be a victim anymore. We were going to make chickpea-filled cookies, and by god they were going to be FANTASTIC. And guess what? They were. I attribute this to throwing out all the recipes I’ve ever seen for these monstrosities, and instead learning from my experiences and accounting for the usual problems. 

THE USUAL PROBLEMS WITH SNEAKY BEAN RECIPES:

PROBLEMS:

  • Beany (disgusting) texture

  • Bland taste

  • Expectations of something good
SOLUTIONS!

  • Add lots and lots of peanut butter (and speculoos!)
  • Add lots of sweetness (in the form of agave) and chocolate chips!)
  • Expect these to be disgusting anyway! You can only be pleasantly surprised this way.

PictureTold you they were gorgeous, didn’t I!! Oh wait no, no I didn’t.

Sneaky Chickpea Chocolate Chip Cookies

  • 1 can chickpeas, rinsed very well
  • 2t vanilla extract
  • ¼ C almond milk
  • ½ C peanut butter
  • ¼ C speculoos
  • 1/3 C agave nectar
  • 1t baking powder
  • pinch salt
  • ½ C flour
  • ½ C chocolate chips 

Directions:
     Preheat oven to 350°.
     Puree the chickpeas and almond milk in a blender. (The Magic Bullet is perfect for this.) Add the vanilla, peanut butter, speculoos, and agave. You may need to add more milk if it gets too thick. 

     Mix the dry ingredients in a mixing bowl, then add the blender contents. Mix well. Line a baking sheet with parchment paper, and drop the batter onto it in cookie-sized balls. Bake for about 12 minutes. Let cool before trying to see if you finally made a beany cookie that isn’t disgusting.

I hope this works for you like it worked for me!


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