Wednesday, February 27, 2013

Super Gooey Almost Healthy Chocolate Chip Cookie

So good  it's almost crazy, and so not horrible for you it is crazy! I can't make insane healthy claims as there is sugar and of course chocolate, but they are free of flour, butter, eggs, and full of protein! I got the idea after making Chocolate Covered Katie's Cookie Dough Dip. It's amazing as a dip. I wouldn't compare it to "regular" cookie dough, but I love it for what it is. Now what makes it over the top (in my opinion) is turning it into a super-gooey cookie. And it's so easy. Just spoon some of your dip into a microwave-safe bowl and...microwave it. Really, that's it. It forms a crust and the inside becomes even more creamy and of course there is the not so small matter of melty chocolate. Oh my.

Don't be scared of the beans. If you know they are there you will probably taste them, but strangely it's not a bad thing. I prefer to use navy beans as they are less "beany" in my opinion while still giving the dip its great texture. I also like to use a bit extra vanilla as it makes it taste less healthy.

If you are in the mood for something you can pick up with your hands, try Chocolate Chip Blondies with a Secret. Same bean idea, but baked.

Super Gooey Almost Healthy Chocolate Chip Cookie
How I Did It:

1 can navy beans, drained and rinsed
2/3 cup brown sugar
1/8 tsp salt
1/8 tsp baking soda
1/4 cup peanut butter
3 tsp vanilla extract
1/3 plus 2 tbsp dark or semi-sweet chocolate chips

1. Put all of the ingredients (except the chocolate) into your food processor and pulse until well combined. You may need to open it up a couple times to scrape down the sides (should only take a couple minutes at the most).

2. Pour into a bowl and stir in the chocolate chips. If you just want it as a dip you can eat it this way or refrigerate it to let it firm up.

3. When you're ready to make a "cookie" take scoop 3 tablespoons worth into a small microwaveable bowl (like a cereal bowl) and place as is into the microwave for about 1 minute or until it levels out and forms a crusty layer on top.

4. Repeat for anyone else who wants to try and store remaining "batter" in the refrigerator for more cookies later!

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