Sugar Free Chocolate Chip Bean Cookies and Homemade Date Puree

If you’ve been reading my blog for a little bit than you know I’m a sweets whore. I even wrote a recent post on conquering those sweet cravings!

When it comes to baking and making sweets, I have tried my best to stop from baking/cooking with refined white/brown sugars. It’s been a difficult adjustment to adjust recipes and what not, especially when I am adding liquid ingredients like maple syrup. Baking is such a science, and different measurements of something (like a liquid) can definitely alter the way a recipe turns out.

To top it off, I have recently tried to start baking sweets with natural sweeteners, instead of the other alternatives like stevia, honey, etc. I’ve been pureeing sweet fruits and other ingredients like crazy, and I can tell you that I have failed many many many times.

Many times…. 🙂

There has been a lot of trial and error, and I can definitely say that I am pleased with the result! 🙂

One of my favorite alternative sweeteners are dates. I don’t necessarily enjoy dates by themselves, but pureed into my sweets I am totally okay with! It’s really easy to make your own puree, and you can add it to anything you want a little sweeter. Just a few Tablespoons to your oatmeal for example can be a great alternative to some honey or agave.

Homemade Date Puree

Makes about 1 c. date puree

Ingredients:

1 c. packed dates (Really pack em’ in there!)

water

Directions:

1. Add your dates into a deep bowl or glass, and pour water on top, just enough to where the dates are all covered and soaking in water. Let sit out overnight. The next day, dump out the water and puree the dates in a food processor or blender until creamy. 

If you don’t have dates or a food processor, you could probably substitute overly ripe bananas mashed or blended until creamy and lump free.

Ok, now for those cookies! Not only are these sugar free*, fiber full, good source of protein and healthy fats, but they secretly have BEANS in them…Yup! I went there…

 Chocolate Chip Oatmeal Bean Cake Cookies

Makes about 24 cookies

Sugar free (see note below), vegan, whole grain

Ingredients:

3/4 c. melted coconut oil

3/4 c. date puree

1 TB. vanilla extract

1 Chia egg-2 1/2 TB water mixed w/ 1 TB. chia seeds, set aside until gel forms. (or one egg)

1/4 c. non dairy milk

1 can navy beans, drained and rinsed

1 1/2 c. spelt flour

1/2 c. oats

1 tsp. baking soda

1/4 tsp. salt

2 cups. chocolate chips*

*These cookies can be sugar free if you use “chocolate chips” w/o sugar. This means you could use cocoa nibs, or chop up 1-2 bars of 100% pure dark chocolate, or even raisins. I, however, used dark chocolate chips in mine, which DID have sugar in them. I was serving them to Baby Boo and the Hubby, so I had to give them a little something. :)**

Directions:

1. In a mixing bowl, mix together melted coconut oil, date puree, and vanilla. Next add in chia egg or regular egg, milk, and beans. Mix a little bit on low until the beans start to kind of break up. You don’t want them pureed, just not a bunch of whole beans either.

2. In a separate bowl mix the dry ingredients; flour, oats, baking soda, and salt. Add dry ingredients to mixer and stir until combined. If mixture seems too dry, add a few TB. of milk. Next, stir in chocolate chips.

3. Place a golf sized cookie dough onto baking sheet and press down dough a little. Bake in a pre-heated oven of 350 degrees for 12-15 minutes. (Side note: My oven just broke, and it was acting funny a few days before. So I am kind of nervous to see if the cooking time is different considering my po-dunk oven. Check cookies every so often, and when they are starting to turn golden brown, you know they are done. Don’t let them overcook, you want them soft and chewy!)

One thing I love about these cookies is they are a perfect ‘treat’ to give Baby Boo if she is asking for a cookie. I don’t deprive her, but when lil’ miss asks for a cookie every 15 minutes I don’t care if she has one of these…or two!

I also love to freeze them, heat them up in the morning, and top with peanut butter.

Yes. I love food…

Oh, and many of you asked what kind of cookie dough I was using to top of my morning yogurt…

Well, here it is! Instead of making all the cookies, I saved some of the cookie dough in the fridge (because I made mine w/o eggs), and have been crumbling it over lots of things…and snacking on it multiple times a day.

You caught me! 😉

Be back later this week for some super totally awesome Easter Treats…

That is, if my oven get’s fixed. If not…Can I come over?

Chocolate Chip Garbanzo Bean Peanut Butter Cookies

My husband has a problem.

It’s rather serious.

I try and tell him it isn’t healthy, and that he probably should look into getting help.

No body should have that many white shoes.

White shoes that look like he’s a drug lord from Miami.

White shoes that  point at the end, almost as if they were made to be worn by an elf singing “Up on the Rooftop!”

 He could argue that elfs wear green pointy shoes, but..Let’s get real..Who is gonna argue with a man wearing pointy shoes?

Santa?

Ok, I kid myself..

But 10 plus pairs of white shoes couldn’t be a healthy obsession…

Inheriting over 100 cookbooks from my grandparents, now THAT contributes to a healthy obsession.

I can’t WAIT to get cookin’ with the PTA!

I can only imagine what went down when PTA mom Mrs. Willows brought out her one of a kind Booz Balls to go around.

I’d much rather have a bite of this Corn and Cream Cheese recipe, if you ask me..

Do you think I could dip my Booz Balls in it?

I probably shouldn’t join the PTA…That is unless I bring something a little better to the table..

Maybe say…Chocolate Chip cookies..

But unlike Booz Balls, you will most likely remember these cookies..

Trust me..A little elf told me 🙂

Chocolate Chip Peanut Butter (Garbanzo Bean) Cookies

Ingredients:

1 can Garbanzo Beans(drained and rinsed)

1/4 C. Peanut Butter

10 Dates

1/2 C. non dairy(or reg) milk

2 C. Pastry Flour

1/4 C. Oats

1 tsp. Baking Soda

1/2 tsp. Cinnamon

1/4 tsp. Salt

1/4 C. Canola Oil

1/2 C. Maple Syrup

1 TB. Vanilla

1 bag mini dairy free chocolate chips(or reg)

Directions:

1. In a food processor, blend garbanzo beans, dates, peanut butter, and milk until creamy.

2. Next add Canola oil, maple syrup, and vanilla to food processor and blend until combined.

3. In a separate bowl, mix the rest of your ingredients. Then add wet to dry, and stir until combined.

4. Place on cookie sheet using ice cream scoop, and press down on tops of cupcakes to flatten out a little.

5. Bake in a preheated 350 degree oven for 12-14 minutes. {i did 13 :)}

These are really big chewy cookies 🙂

My hubs prefers flat crips cookies, but then again he dresses like an elf during christmas at the mall…

Funny..I always thought Santa and his little helpers preferred the chewy ones?

Luckily for me, Baby Boo was all over them..

Meaning she was all over them, and NOT her dinner.

I dunno what got into her, but she definitely might have put her self on the naughty list this year..

So finally, I broke down and gave her a cookie for dinner…It had garbanzo beans in it…so it’s ok right??

And for a while it made her happy..but then Little Miss Prada got the best of her self, and went from this,

to this…

and then back to this…

Want a better example??

Well..I filmed it! 🙂


Untitled from The Diva Dish on Vimeo.

I promise..She’s happier now..

As for hubs, not so much.. I heard him mumbling something about my name being on the naughty list..