Friday, October 25, 2013
Peanut Butter Chocolate Chip Cookies
1 1/4 cups chickpeas (Garbanzo Beans) - or a 15oz can rinsed and drained
2 tsp vanilla
1/2 cup + 2 T natural peanut butter (I made my own Almond-nut butter-doesn't have to be peanuts)
18-25 drops of SweetLeaf stevia vanilla - (add more if you like it sweeter)
1 tsp baking powder
1/2 cup Hersheys sugar-free chocolate chips
Preheat oven to 350°F.
Combine all the ingredients, except for the chocolate chips, in a food processor and pulse until very smooth. Fold in the chocolate chips.
Roll the dough into balls. The mixture will be very thick and sticky.
Drop cookies onto a lined baking sheet.
Bake for about 10-15 minutes.
s/c per cookie: c/8g - f/2g - s/.05g
Please do not let the beans in this recipe turn you away. I promise you cannot even taste them in here.
These are good and chewy!
Posted by Rosalie Haggins
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How to convert Sugar to Stevia
|Sugar||Liquid Stevia||Stevia Extract Powder||Concentrated Stevia|
|1 tsp||2-3 drops||n/a||4-6 drops|
|2 tsp||4-6 drops||n/a||8-12 drops|
|1 Tbsp||6-9 drops||n/a||1/8 tsp|
|1 cup||1 tsp||1/3 to 1/2 tsp||1 Tbsp|
|2 cup||2 tsp||2/3 - 1 tsp||2 Tbsp|