So much for being ‘food forward.’
Disaster struck my kitchen yesterday and it all started with sugar, corn syrup and a little bit of water.
(Sigh) I have had marshmallows on my mind ever since I heard it was THE “food to make” in 2012.
Well, hello! Do you know me at all?
I totally wanted to make super-white-soft-gooey-marshmallows and cut them into heart shapes and put them in a steaming mug of hot cocoa and take a picture and blog about it and brag about it. Oh, but I can’t.
Instead, I made protein cookies that have garbanzo beans in them.
I know the marshmallows sound way better, especially with Valentine’s Day approaching. But we’ll have to settle for bean cookies. Can you handle that?
In all seriousness, I’m very surprised these turned out. I thought they sounded so interesting … but good? I didn’t expect to try them and enjoy … and guess who else thought they were good? Picky Pants. Yup.
So, the recipe I adapted called for chocolate chips and I didn’t have any left. So, I used coconut to sweeten them and add a bit of texture. I really liked the peanut butter-coconut combination but PP and I decided the next time I make them I will definitely use semi-sweet chocolate chips.
Peanut Butter Coconut Protein Cookies
1 1/2 C Garbanzo beans, rinsed, rinsed, rinsed and drained. (rinse well, did you get that?)
1 TBSP Coconut Extract (or vanilla if you’re doing the chocolate chip variety)
3 oz. Unsweetened Coconut (or chocolate chips)
1/2 C Peanut Butter
1/4 C Skim Milk
1 TSP Baking Powder
1. Rinse Garbanzo beans well and drain. Add all ingredients and mix with a food processor or blender. Scrape down the sides and mix again. (If you’re doing chocolate chips, just stir them in after you’ve blended everything else.)
2. Bake on parchment paper lined baking sheet at 400 for 15 minutes or until golden brown. Cool and enjoy.
Peace, Love and Beans.