Chocolate-Chickpea and Oatmeal Cookies


Some cookbooks are great for recipes and some are great for inspiration. One of the best things about cooking and baking is that you can take so many risks. Sometimes the risks pay off and sometimes they don’t. If you are timid in the kitchen (sometimes I am) I suggest following recipes to the tee…but if you are willing to accept mistakes in the kitchen then you are ready for reaping the reward of the risk. I took a risk with these cookies, had they not turned out I would have wasted 2 cups of chocolate chips… I hate wasting chocolate chips.

When my oldest was young I received Deceptively Delicious
by Jessica Seinfield as a gift. Although I used some of the recipes in this book, I have almost always used it as a jumping point.

I hadn’t looked at this book for a very long time. The other day I pulled it out to look up something when I saw this recipe. Not sure if I had just never seen it or just passed it over because of lack of interest, but I could not believe what a great idea this was. Most of the recipes in this book uses purees which is great when you are feeding a family and a baby, but since my youngest is 5 I don’t have purees on hand so much anymore. This recipe however did not use a puree and I was digging the concept. To the untrained eye the garbanzo beans looked like macadamia nuts, if you chopped them coarsely they would look like a chopped walnut. Hiding nutrition never got so easy/yummy! I did however have to make some changes.

The first change I made was replacing the margarine with applesauce (I don’t buy margarine and this seems to be an acceptable oil substitution in baking). The second real change I made was subbing half of the flour with oat flour. Next, she used a whole 15oz can of garbanzo beans. I was a little worried that too many chickpeas and my kids wouldn’t eat them, plus I had frozen chickpeas in 1 cup increments so that’s what I used.

So here is my adapted recipe:

Chocolate-Chickpea and Oatmeal Cookies

1 Cup AP flour

1 Cup Oat flour*

½ Cup of Old Fashion Oats

¼ tsp of salt

1 tsp of Baking Soda

1 cup packed Brown Sugar (recipe here)

¾ cup Applesauce

2 Egg Whites

2 tsp Vanilla

1 cup Chickpeas (drained and rinced)

2 cups (12oz pkg) of Chocolate Chips

1 cup Walnuts (optional)

* I put Old Fashion Oats in a food processor and blend it up until it looks like course flour and keep it on hand, remember to measure after you blend.

First whisk flour, oat flour, oats, salt and soda together and set aside.

Then you will want to blend the brown sugar and applesauce together until well mixed. Add egg whites and vanilla and mix well.

Now you will want to stir in chickpeas, chocolate chips and walnuts.

Now slowly add the dry ingredients until everything is well combined. Drop on a greased baking sheet by the teaspoon and bake 11-13 minutes. (Jessica Seinfield says this recipe makes 2 dozen cookies, but I got almost 4.

These cookies exceeded my experimental expectations! They were cakey, moist, and chocolaty. Best of all, my kids did not even ask what the white things in the cookies were. The bean was undetectable and I am so excited about my new nutrition boosting secret weapon!

With heart, home and motherhood



PB&J No Bake Granola Bars


My youngest son H is a snacker, a grazer if you will. He eats constantly yet never really seems to eat a lot. He would also consume a massive amount of milk until a few months of stomach cramps (that he would happily suffer through bc of his love of milk) led us to the fact that he had become intolerant or allergic to milk.

After talking to the Ped we were to detox him from dairy products for at least 2 weeks. About 5 weeks later we had successfully made it two whole weeks with no dairy. This was no easy task; did you know there are dairy products in many BBQ flavored potato chips…why? Anyway, I started to make him his very own special granola bars because paying $6.00 for 4 allergen free snack bars was out of the question…not to mention we tried one box and nobody would eat them.

Thankfully my son is intolerant to lactose, not allergic to milk protein, which means we don’t have to be as strict with things like snack food. However, I continue to make granola bars and both of my son’s continue to eat them.

The other day I asked my youngest what he wanted in his next batch of granola bars. He did not hesitate to say Peanut Butter
and Jelly.

I have learned a few things about making no bake granola bars. The First, but second most important, is that you need to have enough “sticky” wet ingredients to completely coat your dry ingredients. Secondly, and most
importantly, you have to SMASHSMASHSMASH…them! And just when you think you have smashed them enough you should smash them again! These two very important tips make the difference between tasty granola bars or tasty granola…I’m okay with both, but the satisfaction that comes with a perfectly cut granola bar is grand…or maybe I just feel that way because of my many mishaps.

So on to the food.

PB&J No Bake Granola Bars

Wet Ingredients

  • ½ cup Peanut Butter (or your preferred nut or soy butter)
  • ½ cup Jelly

Dry Ingredients (The core)

  • 2 cup quick oats
  • 2 cups cereal (I used a combination of brown rice cereal and grape nut flakes)
  • 1 cup nut of choice (I used ½ sliced almonds, ½ cashews)

(The following ingredients are optional, but I used all of them. You can easily use whatever nutrition boosting ingredients you find fit)

  • ¼ cup milled flax seed
  • ¼ cup oat bran
  • 1 T chia seeds
  • ½ cup peanut butter chips

Usually I add shredded coconut because my sons love coconut so much, but I forgot. Just remember if you continue to add dry ingredients, you may have to add more sticky wet ingredients.

  1. Spray or grease a square baking dish. (I think mine is 8×8)
  2. Mix dry ingredients in a BIG
    bowl. (Do not mix any peanut butter or chocolate chips in until the end.)
  3. Gently heat Peanut Butter
    and Jelly
    in saucepan or microwave until melted and combined. (Be careful not to overheat, the peanut butter will separate…take my word on this one.)
  4. Mix the wet and dry together making sure all dry ingredients are no longer dry.
  5. Add peanut butter chips and pour into prepared pan.
  6. Now it is time to SMASH
    and SQUISH! (I bring the pan to the dinner table to get more leverage; the counter is too high for me. Use your body weight!)
  7. Let cool. If you are impatient like me put it in the fridge for 20 to 30 min.
  8. Cut and wrap your bars. (Use a sharp knife and cut skinny strips one way and one cut down the middle perpendicular to the skinny cuts. The depth of the pan will be the width of the bar…not sure that made sense, but there you go. I cut wax paper squares to wrap my bars in; I roll them in the paper and twist the paper on the ends, like a tootsie roll.)

Okay, so maybe my son had a different idea when he said he wanted pb&j in his granola bar, I think he wanted a granola sandwich, but using the pb&j as the sticky wet ingredients for a granola bar made perfect sense. Great idea H!

What are some of your favorite granola flavor combinations?