Sorry I made you guys cry because you’re not having one of these cookies right now.
If it makes you feel any better, I’ll tell you that I ate mine((s)) yesterday and I’m crying due to the lack of pizookies too. Let’s cry together, if you wish. OR better yet, let’s go to the kitchen and make ourselves hundreds and hundreds of pizzookies and then dance with joy. Yeah, that sounds awesome to me. I mean, the eating pizookies part, not the part where I have to dance awkwardly because I’m excited that I got cookies… I’m so sore right now that I’ll probably die if I tried to get up and dance.
But let’s talk cookies now. Warm gooey (or crispy if you bake for longer!) cookies topped with melty vanilla ice-cream and drizzled with chocolate fudge sauce. Does that sound awesome to you? May I mention that they are quite healthy as well? Yeeeeaaaah.
I know I know I know. Looks like cookies are that I have been blogging about lately. We had these amazing Cookie Dough Pancakes, and this lovely Cookie Dough Granola, and not so long ago these awesome Brownie Bottom Cheesecake Cookie Dough Bars happened too. Yes, I’m aware. Another recipe for cookies? YES YES YES. I mean, is there such thing as too many??
The answer you’re looking for is “nope”.
So cookies it is today. And cookies it will be on Friday too.
I think I’m making this a cookie themed week, because exams obviously call for cookies. Cookies equal a happier me. A happier me means better grades. See? All is very logical. Now, hand me that last tray of cookies and no one will get hurt.
I like cookies, what can I say.
And the only thing better than cookies is:
a) A cookie so big that you need to fit it into a skillet AKA these pizookies. They’re oozing with melty pockets of chocolate and, in case you couldn’t tell by the pictures: they’re like the greatest thing ever.
OR b) Let’s not forget cookie dough. I find it better than the cookie itself too.
You guys make these cookies. Don’t be afraid of those chickpeas in the dough. Pinky promise that you cannot taste them. You see, I’m super picky with beans in my dessert, and so are my brothers. Oh well, neither of them could tell that there was some serious bean-y bussiness going on here.
I’ve tried a couple of recipes that did taste of chickpeas… and it wasn’t something I’d like to keep on my mind, you know. But this one taste like pure cookie goodness thanks to lots of peanut butter, vanilla and a bit of cinnamon and brown sugar. That way you get all the benefits from using chickpeas (hello extra fiber and protein + buttery texture) with none of the gross flavor.
For the record I do love chickpeas, just not in my dessert!
Top it all with your favorite frozen yogurt, or even ice-cream if you’re feeling naughty. I won’t tell as long as you invite me to come over and share your cookies with me.
Although that shouldn’t be a problem, since this recipe makes 3 pizookies which should feed like 6 people. Or one, if you’re me on half-marathon day…
Side note here: I ran my third half-marathon yesterday in less than 2 hours which is now my personal best!! Let’s have tons of cookies to celebrate it. Oh wait, I did. More on that coming up on Friday 🙂
Back to the cookies. I really hope you’re in the kitchen getting all your ingredients ready. These really need to happen in your life.
- 1 + 1/2 cup rolled oats (165 grams)
- 3/4 cup cooked chickpeas (160 grams)
- 1 XL egg
- 2 tablespoons vanilla sugar (25 grams)
- 3 tablespoons natural peanut butter (70 grams)
- 2 tablespoons skim milk (30 grams)
- 1 tablespoon butter (14 grams)
- 1/4 cup brown sugar (55 grams)
- 1/4 teaspoon baking powder
- 1/3 cup chocolate chips
- 100 grams pitted dates (about 10)
- 1/2 cup water
- 2 tablespoons coconut milk
- 1 tablespoon cocoa powder
- 3 scoops low fat vanilla ice-cream
- Blend oats until you get flour.
- Add the rest of the ingredients (minus chocolate chips) to a food processor and pulse until smooth and combined.
- Stir in chocolate chips.
- a) Size of your pan
- b) How gooey or crunchy you want your cookies.
- Soak dates in 1/2 cup water for 10 minutes.
- Add water + dates to a blender and pulse until smooth.
- Add coconut milk and cocoa powder and pulse until combined.
- You can pass the mixture trough a colander if you want it to be lump-free (I didn't)
- Add more milk if you want to thin it, as it thickens so much as it sits!
- This recipe is gluten free if using certified oats. The sauce is vegan and raw as well.
- This recipe makes much more sauce than you'll need for the cookies. That means that the nutritional info will be lower than displayed!
Do you guys like the blog’s new look, by the way? I can’t help it, I’m so in love with it.
Have a great weekend! Or better yet: a cookie themed week 😉