I’m no dietician, so I won’t get into the merits of coconut oil in my post, but I will say that after many years of reading and research on the subject, I have no problems using it when cooking for my family and in fact, it is one of my preferred oils in the kitchen.
This recipe is adapted from my friend Heather’s adapted Weight Watchers recipe and with all of the changes that have been made, it’s even healthier and I was astonished when Chelsea came back for a third one! I found these a bit too healthy tasting for me (I think I might use regular whole wheat flour to see if I like them better), but the fact that Chelsea ate them like candy was so nice to see. These cookies are soft and if you find the dough too soft to roll into balls, just drop them like I did… not all cookies have to be perfectly round 🙂 I loved the oh so mild coconut flavour the coconut oil imparted on the cookies, if you didn’t know it was an ingredient you probably wouldn’t notice, but I could sense it’s presence.
Chickpea-nut Butter Cookies
Makes approx. 30 large cookies
- 1/2 cup canned chickpeas, drained and rinsed plus about 2 tbsp water
- 1 cup peanut butter (I used Skippy)
- 1/4 cup Virgin Coconut Oil
- 3/4 cup packed light brown sugar
- 1 tsp pure vanilla extract
- 1 lg egg
- 1 cup whole grain spelt flour (I had to use 2 cups because I had used too much water with the chickpeas, so start at 1 cup, but feel free to add more until the dough gets to a consistency where you could roll it)
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/4 cup semi-sweet chocolate chips (optional)
In a small food processor or blender, purée chickpeas with water set aside. In stand mixer fitted with paddle attachment, beat together the peanut butter, coconut oil and brown sugar. When light and fluffy, add the egg, vanilla and chickpea puree. Add the flour, baking soda and salt and mix until combined. Stir in chocolate chips (if using) by hand. Drop by tablespoons (or roll into balls like traditional peanut butter cookies) onto an ungreased baking sheet, flatten tops slightly with a floured fork, and bake in a preheated 350 degree oven for 12 minutes. Allow to cool 1 to 2 minutes on baking sheet before removing. Allow to cool completely on wire racks and store in air-tight container.