Surprise Cookies

Because these cookies are made without refined flour, they are much healthier than other recipes since they have much more fiber and a good amount of protein. However, since they are sweetened, it is recommended that diabetics consume them in very moderate amounts and as part of a program to eliminate insulin resistance.


Yields12 ServingsPrep Time15 minsCook Time15 minsDifficultyBeginner

Ingredients

 1 ¼ cups chickpeas, cooked and well-rinsed
 1 tsp vanilla extract
 6 tbsp peanut butter
 ¼ cup honey, maple syrup or agave
 1 tsp non-aluminum baking powder
 pinch of salt
 ½ cup carob chips

Instructions

1

Pre-heat oven to 350°F.

2

Combine all ingredients except carob chips or raisins in a food processor and process until there are no large pieces left (be sure to scrape the sides of the processor and reprocess if necessary).

3

Pour the mixture into a bowl and stir in the carob chips. The mixture will be sticky and thick.

4

Wet your hands and form small balls or use a spoon to form cookies.

5

Place the balls on a greased oven tray or covered with parchment paper.

6

Crush each ball to form the cookies.

7

Bake for 10 to 12 minutes.

8

The cookies will still be soft when they come out of the oven so make sure to cool them before you store them.

9

Cookies can be stored outside the refrigerator for 3 to 4 days, or refrigerate for a week.

Nutrition Facts

Serving Size 2 cookies

Servings 12


Amount Per Serving
Calories 212
% Daily Value *
Total Fat 3.2g5%
Saturated Fat 0.3g2%
Trans Fat 0g
Cholesterol 0mg
Sodium 72mg3%
Total Carbohydrate 38.7g13%
Dietary Fiber 8.3g34%
Sugars 14.4g
Protein 9.2g19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 1 ¼ cups chickpeas, cooked and well-rinsed
 1 tsp vanilla extract
 6 tbsp peanut butter
 ¼ cup honey, maple syrup or agave
 1 tsp non-aluminum baking powder
 pinch of salt
 ½ cup carob chips

Directions

1

Pre-heat oven to 350°F.

2

Combine all ingredients except carob chips or raisins in a food processor and process until there are no large pieces left (be sure to scrape the sides of the processor and reprocess if necessary).

3

Pour the mixture into a bowl and stir in the carob chips. The mixture will be sticky and thick.

4

Wet your hands and form small balls or use a spoon to form cookies.

5

Place the balls on a greased oven tray or covered with parchment paper.

6

Crush each ball to form the cookies.

7

Bake for 10 to 12 minutes.

8

The cookies will still be soft when they come out of the oven so make sure to cool them before you store them.

9

Cookies can be stored outside the refrigerator for 3 to 4 days, or refrigerate for a week.

Surprise Cookies
María Hummel

María José Hummel is a nutritionist, health educator, and a currently finishing a PhD in natural medicine with an emphasis on nutrition and natural remedies. María José has been certified by the American College for Lifestyle Medicine and has completed the plant-based nutrition certificate from the T. Colin Campbell Center for Nutrition Studies at Cornell University. She is also an international speaker and author, with nearly two decades of experience providing dynamic presentations and education on nutrition, health, prevention, and vegetarian cuisine. She has appeared numerous times as a guest expert on cooking and nutrition shows on 3ABN, 3ABN Latino, and several other television and radio networks in California. María José is the author of three vegetarian cookbooks, a book about reversing diabetes, and maintains websites in English and Spanish, where she provides free recipes and health information.

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