A few months ago (yes, I’ve been a little busy), one of my dear friends and amazing blogger, Christin, made me her incredible peanut butter for me to try. In doing so, she became my super-awesome best friend or my absolutely devious enemy, depending how many spoonfuls I’ve had that day. You see, by her making this peanut butter for me, she started my downward spiral into a full-on peanut butter addiction, to which it took much willpower to just break free.
And it doesn’t help that after I finished off both of the little jars she supplied me with (two different kinds, mind you) that I paid her to make me more. See, EVIL!
The greenish PB was spiked with Sun Warrior vegan protein- Delish! And the regular PB was doused with a honey local to Austin (where she lives) and plenty of salt- making it extra addicting.
So, with these two types of seriously delicious cannot-go-back-to-store-bought peanut butters, I had to make something awesome to incorporate them. Or to just make this a Purple Bird Blog tribute day.
…and you can hit her up for your own jars of peanut butter. It’s worth it.
Since she was kind enough to make more peanut butter for me I decided to whip up a recipe of hers with her very own peanut butter included.
These cookies are moist, crunchy-on-the-outside-doughy-in-the-middle, quite tasty, and in no way, shape, or form Paleo. So, if you’re looking for some Paleo cookies, it’s not this post. BUT(!) there will be lots of Paleo goodness coming up very soon.
Pumpkin Cranberry Cookie Dough Bean Balls
Makes about 20+/- cookies
- 1 can chickpeas, rinsed and drained
- 1 cup pumpkin puree
- 1/4 cup peanut butter (Christin’s PB is outrageously delicious, but you can use plain ‘ole PB)
- 1 tbsp coconut flour
- 2-3 tbsp honey or maple syrup
- 2 tsp vanilla extract
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 tsp salt
- 2 little packets stevia (Truvia or liquid stevia would work, too)
- almond milk or water for thinning, if needed
- 1/2 cup chocolate chips
- 1/4 cup cranberries
Preheat oven to 400 degrees and line a baking sheet with parchment paper. Set aside.
In a food processor, combine all ingredients except for the almond milk, chocolate chips, and cranberries. Process until well combined. Drizzle a tiny amount of almond milk/water in while the food processor is running, just enough to reach a doughy, smooth consistency. Taste and adjust sweetness to your liking. (This is my fool-proof method)
Fold in the chocolate chips and cranberries.
Form one spoonful of dough into a round with hands, and place on the lined cookie sheet. Repeat with the rest of the dough, keeping dough rounds 1 to 2 inches apart.
Bake cookie rounds for 15-20 minutes, or until the outside is golden browned. I promise you the inside will still be nice and soft.
Allow to cool… no, just eat straight from the baking sheet.
So, these aren’t Paleo. But they’re still uber healthy. They’re low-glycemic (which I’m really into) and filled with fiber!
They’re bean and peanut butter filled. And they’re good. If you’re not a strict eater/”dieter”, try these. They’re yummy.
The batter, uncooked, is delicious uncooked, too.
What is your favorite Peanut Butter or Almond Butter?
There are so many different kinds- some of those raw ones are EXPENSIVE. But really good. Really, anything homemade is delicious.
It’s Friday! Woo Woo! Who’s excited?