Remember on Friday, when I featured some grain-free, egg-free, dairy-free cookies? We’ll I made them on Saturday afternoon and David and I demolished them within the day. They were excellent. Beans really are a great substitute in baking! 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 chips and pulse until all the ingredients are mixed well and the batter is smooth. 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. This mixture is extremely sticky. Either flour your hands or wet them to make the cookie balls and place balls on a greased cookie sheet. Place in the oven and bake for about 11 minutes. 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. 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. It’s a good workout with whatever speeds you choose, so I highly recommend this workout for interval training. When I trained for a marathon with a running group, we did several renditions of this on the track.