At any rate, I was craving something like a creamy, rich and nut-buttery cookie batter, but without the rather large dose of guilt eating a bowlful of raw dough would bring with it. Egg and raw flour concerns aside, it's cookie dough - not much else besides the butter and sugar (not that the 6 year old part of me minds that on occasion either...). Seeing a partial container of chickpeas that I had cooked for the other hummus, I suddenly remembered these chickpea chocolate chippers I had made. Why not bridge the gap between cookie and hummus love, especially in this month of all things amorous?
The tryst began in the food processor, a tête-à-tête of garbanzos, a touch of sweetening and a dash of spice. A dollop of peanut butter smoothed out the rough patches and - for lack of a better suggestive term - lubricated things along the way. Finally, the love child was born: a thick spread smacking of peanut butter cookie dough flavour and mouthfeel, but with a touch of grown up grace and a notable lack of added butter or oil. I even used all natural peanut butter, no sweetening, just a touch of salt, so it was comfortably within the boundaries of "good for you". I mean, until you smear it on sugar-crusted cinnamon toast or smush a glob between cookies and freeze it for a nighttime snack. I can't control what happens afterwards!
Peanut Butter Cookie Spread
Serves 62 cups cooked chickpeas
2 tbsp smooth peanut butter
3 tbsp maple syrup (or half honey if not vegan)
2 tbsp water
1 tbsp raw sugar
1 packet stevia sweetener (like Krisda)
1 tsp cinnamon
1/4 tsp nutmeg
pinch sea salt
- Combine all ingredients in a food processor and process until well blended.
- Refrigerate 1 hour before serving.
Amount Per Serving
Calories: 139.2
Total Fat: 4.1 g
Cholesterol: 0.0 mg
Sodium: 92.5 mg
Total Carbs: 21.8 g
Dietary Fiber: 3.6 g
Protein: 6.0 g
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