Healthy Chickpea Chocolate Chip Peanut Butter Cookies

Healthy Chickpea Chocolate Chip Peanut Butter Cookies

1 can chickpeas (200g drained)

125g / 1/2 cup homemade peanut butter

2 tsp vanilla extract

60ml / 4 tbsp maple syrup

1 tsp baking powder

Pinch of salt (if using salted PB, omit salt)

90g / 1/2 cup chocolate chips 

1) Preheat oven to 180C / 350F.

2) Add all the ingredients except for chocolate chips in a food processor. Blend until smooth.

3) Transfer to a bowl and mix in chocolate chips.

4) Form small balls and flatten slightly. They will not spread a lot. The dough will be very sticky. Wet your hands so it doesn't stick that much.

5) Bake for 10 minutes. Let cool completely before transferring to a plate. 

Makes 1 dozen.

Recipe adapted from here.

Cranberry Walnut Grain Medley

Cranberry Walnut Grain Medley

1 T oil
1 onion, chopped
2 cl garlic, minced
100g / 3.5 oz dried cranberries
100g / 3.5 oz pearl barley
100g / 3.5 oz brown rice
60g / 2 oz walnuts, chopped
a pinch of pepper
a pinch of mustard powder
a pinch of thyme
3/4 tsp salt
1/4 tsp cinnamon

1) Cook rice and pearl barley separately and let cool.

2) In a small saucepan, heat 1 tablespoon of oil. Add onion and garlic and cook until softened and golden brown. Let cool.

3) In a large bowl, combine together onion/garlic mixture, dried cranberries, barley, rice and walnuts. Season with salt, pepper, mustard, thyme and cinnamon. Mix everything until combined.

Makes 2-4 servings.

Recipe by collecting memories

Peanut Butter Cookie Dough Blondies

Peanut Butter Cookie Dough Blondies 

Blondies:
113g / 1/2 cup butter
125g / 1/2 cup peanut butter
200g / 1 cup soft light brown sugar
1 egg, lightly beaten
1 tsp vanilla extract
1/2 tsp salt
125g / 1 cup flour

Cookie Dough Frosting:
60g / 1/4 cup butter, softened
60g / 1/4 cup peanut butter
50g / 1/4 cup soft light brown sugar
30g / 1/4 cup powdered sugar
95g / 3/4 cup flour
1/4 tsp salt
1/2 tsp vanilla extract

1) Preheat oven to 180C / 350F.  Line a 20 x 20cm / 8 x 8 inch baking pan with parchment paper or use a silicone pan.

2) In a medium saucepan, melt together butter and peanut butter. Add light brown sugar and stir until smooth. Let cool for a few minutes and add egg, vanilla and salt and stir to combine.  Add flour and mix just until combined.

3) Bake for 20 to 25 minutes, or until the edges are lightly browned.

4) Allow to cool completely before frosting. While cooling, prepare the frosting.

5) To make the frosting, beat together butter, peanut butter and light brown sugar until fluffy. Add powdered sugar, flour, salt and vanilla and beat until very smooth.

6) Frost the cooled blondies and place in the fridge to set. Slice and serve. 

Recipe by collecting memories

Thick and Chewy Peanut Butter Cookies

Thick and Chewy Peanut Butter Cookies 

113g / 1/2 cup butter, softened

200g / 1 cup soft light brown sugar

1 egg, lightly beaten

1 tsp vanilla extract

1 tsp salt

190g 3/4 cup homemade peanut butter

180g / 1 1/2 cup minus 4 tsp flour

4 tsp cornstarch

3/4 tsp baking soda

1) Preheat oven to 180C / 350F. Line two baking trays with parchment paper.

2) Beat butter and sugar until light and fluffy. Beat in the egg, vanilla extract, salt and peanut butter.

3) In another bowl, stir together flour, cornstarch and baking soda. 

4) Add the flour mixture to the wet ingredients and mix just until combined. Chill the dough in the refrigerator for 15-30 minutes because it will be too sticky to form the balls. Alternatively, you could place them in the freezer for a few minutes.

5) Roll the dough into small balls (I got 24 total). Place on the baking tray and bake for 10-12 minutes. Original recipe called for 7-8 minutes but that wasn't enough for me. However, do check them earlier in case they bake faster, it does depend on the size as well. 

6) Let cool completely before removing from the baking tray. They will be very soft and look slightly underbaked - but that is what you want. They will firm up once they cool. 

Recipe adapted from here. 

Cranberry Greek Yogurt Oatmeal Bars

Cranberry Greek Yogurt Oatmeal Bars 

125g / 1 cup flour
90g / 1 cup quick-cooking oats
100g / 1/2 cup soft light brown sugar
1/4 tsp salt
1/2 tsp cinnamon
1/4 tsp baking soda
4 tbsp coconut oil, melted
2 tbsp Greek yogurt
160g / 1 1/3 cup dried cranberries
285g / 1 cup Greek yogurt
100g / 1/2 cup white sugar
2 tbsp flour

1) Preheat oven to 160C / 320F. Prepare a 20 x 20 cm / 8 x 8 inch baking pan.

2) In a large bowl, mix together flour, oats, brown sugar, salt, cinnamon and baking soda. Add coconut oil and 2 tablespoons of the Greek yogurt to the oat mixture and stir to combine. Press 2/3 of the mixture into the bottom of the prepared pan. Set the remaining 1/3 aside.

3) In a small bowl, combine together dried cranberries, Greek yogurt, white sugar and flour. Spread the mixture over the crust and sprinkle the remaining oat mixture over the filling.

4) Bake for 25-35 minutes or until edges are golden. Cool completely before slicing. 

Recipe adapted from here.