Before we dive into the meat of today’s post (which is another recipe! Yay!) I wanted to give you all an update on my sprained ankle. For the most part my ankle is feeling a lot better, however it’s still pretty swollen and bruised. The swelling has gone down a lot, but it’s definitely still a lot puffier than my other ankle. It doesn’t hurt too much, but if I unexpectedly move it from side to side I get a little tug of pain. Putting on boots is also not so fun, since I have to really point my toe (you would think this would keep me from wearing boots….um, not so much).
Fabio has been a great help and has been making me prop my ankle up, ice it, and soak my whole foot in epsom salts (which my stepdad and apparently many other people say is the best remedy), so it’s slowly but surely mending.
I’ve been really trying to take it easy this week so that next week I can get back to my running and do some modified workouts (with a brace, obviously). Please oh pleeeeeeeeeeease heal fast, little ankle!! I miss running more than I ever expected
Ok so I have a really great recipe to share with you all today! I gave you all a sneak peak of the outcome in yesterday’s What I Ate Wednesday post, but today I’m here with the whole recipe! Awesomeee!
I don’t know about you guys, but I always have a list of recipes that I want to make. Usually when I see a recipe I like, I email the link to myself and then categorize it under “recipes” in my Gmail folders (does this make me a freak and over-0rganized? Probably?)
Whenever I email a recipe to myself, I make sure to include any relevant notes about special ingredients I might need to make the recipe. Then, before going grocery shopping, I browse through my recipe list to see if there’s anything I’m dying to make that week that needs a special ingredient (am I the only one who does this? Do you guys have another way of keeping track??)
Anyway, one of the recipes I have been dying to try are chocolate chip cookies with a secret ingredient. The only problem is that stupid secret ingredient was something I didn’t have at home. Granted, it’s not a crazy ingredient and it’s probably something I should keep around anyway (and will now that I’ve tried this recipe!) but I just didn’t have it on hand.
Unfortunately Fabio is a bit of a grocery Nazi (either that or he knows my love for new recipes and is trying to keep me from overspending on dumb stuff I will never use…I’m looking at you cottage cheese that’s sitting in my fridge) so he wouldn’t let me buy this ingredient until it was at least on sale.
Imagine my delight when it finally went on sale last weekend. WOOHOO! And what is this stupid secret ingredient that I keep mentioning??
CHICKPEAS!!! In cookies!! Who knew?!
By adding chickpeas to this cookie batter I got amazingly moist and delicious cookies without adding any eggs, oil, or butter. Seriously! None!
The final cookies are only 3 Weight Watchers Points + a piece. And they’re not even that small! My biggest problem is forcing myself to stop eating after just one
I got the idea from this recipe and this recipe (Edited to add: that first link appears to be broken, but here’s something similar), but the final result was a creation all my own. Yep, slap on the apron and call me Betty Crocker, because this was a little homemade experiment that I came up with myself (did I really just say that?). I was kind of nervous about how it would turn out, but the final result was de-lish.
Here’s how these delicious little cookies came together.
First I got out my heavy but helpful food processor and started getting the ingredients ready for the dough.
First was a can of chickpeas, rinsed and drained.
Then I added my ingredients into the food processor!
Into the bowl of my food processor went the chickpeas, 1/8 teaspoon of salt, 1/8 teaspoon of baking soda, 2 teaspoons of vanilla, 3 tablespoons of oats, 2 tablespoons of fat free milk, 1/4 cup of reduced fat peanut butter (I used Better N’ Peanut Butter for fewer Weight Watchers PP), 1/3 cup of brown sugar, and 2/3 cup of whole wheat flour.
At this point I moved the dough to a separate bowl and folded in 2/3 cups of chocolate chips (you could do this right in the food processor if you have room, but mine is kind of small and I couldn’t easily stir the chips around).
I let the cookies bake for about 10 minutes or until the tops were lightly browned and set (note: they only took maybe a minute or two longer than normal cookies). Then I let them cool for a few minutes on the cookie sheet before transferring them to a wire rack to cool.
As you can see, the inside was deliciously moist and full of chocolate chips (2/3 cups was probably more than absolutely necessary, but I’m not complaining haha!).
|Secret Ingredient Chocolate Chip Cookies|
- 1 15 oz. can of chickpeas (aka garbanzo beans) drained and rinsed
- 1/8 teaspoon of salt
- 1/8 teaspoon of baking soda
- 2 teaspoons of vanilla extract
- 3 tablespoons of oats
- 2 tablespoons of fat free milk
- 1/4 cup of reduced fat peanut butter (I used Better N’ Peanut Butter for fewer Weight Watchers PP)
- 1/3 cup of brown sugar
- 2/3 cup of whole wheat flour
- 2/3 cup chocolate chips (any kind will do)
- Preheat oven to 350 degrees.
- Add first nine ingredients to food processor and pulse until smooth.
- Move dough to a separate bowl and fold in chocolate chips.
- Use a large tablespoon to drop cookies onto parchment-lined cookie sheets.
- Bake at 350 degrees for 8-10 minutes, until tops are brown and cookies are set.
- Cool for a few minutes on the cookie sheet before transferring to a wire rack to cool completely.
I used the Weight Watchers Recipe Builder for this recipe and found that each cookie (if you make 20 medium-sized cookies, like I did) is only 3 Weight Watchers Points+. However, if you make smaller cookies and yield more from the dough, I bet they would only be 2 points+!
I hope you like these as much as I do!
Question of the day: What is your sweet tooth weakness?
I have always loved cookies, but brownies might just be my favorite. Gosh, I love brownies. I might have to tackle a healthy brownie next. Bring it on!