I have an exam on in a week.
My last ever public relations exam for my college degree. My last ever exam for my college degree. Ever. Ever.
And I haven’t even opened a book.
I set aside today to study. But it was warm and sunny. So I sun-baked. I went for a long walk.
I made lunch. Then I made peanut butter. I turned the peanut butter into these healthy double chocolate chip cookie dough balls.
I took photos of the cookie balls. I went to dinner. I had a few glasses of wine. And now here I am, writing this post.
Amazingly productive day of study, right?
I am the Queen of Procrastination.
If there were a way for me to get paid for procrastinating, I would be a millionaire by now.
Any excuse not to sit down and open that book and read that garbage and take those notes and I’m all over it.
But these cookie dough balls are so awesome, they were completely worth the not studying.
Then I dreamed up this double chocolate version. And they’re even better. Even chocolate-ier. And they’re gooey. Kind of like healthy brownie cookies?
Just make them.
- 1¼ cups canned chickpeas, rinsed and drained (about a 400g/14oz can)
- ½ cup + 2 tbsp natural or homemade peanut butter (165g, 5.8 oz)
- ¼ cup honey (80g, 2.8 oz)
- 4 tsp cocoa
- 1 tbsp milk
- 2 tsp vanilla extract
- 1 tsp baking powder
- pinch salt
- ½ cup chocolate chips
- Preheat the oven to 180 C (350 F) and line a tray with baking paper.
- Process the chickpeas in a food processor until smooth.
- Add the peanut butter, honey, vanilla, cocoa, milk, baking powder and salt and process until very smooth.
- Stir in the chocolate chips.
- Drop tablespoons of the mixture onto the lined tray.
- Bake for 10 minutes. Makes 16 cookie balls.
- NOTE: Try and use natural peanut butter or make your own, otherwise the cookies bake up too oily.
Inspired by Texanerin.