What is it with this world and powdered peanut butter. Like I seriously do not understand one bit. Okay sure it’s lower in calories and fat, but are we still living in an age where calories and fat are all that matter?! Not the creamy, rich goodness that is found in fat and the pure satisfaction that comes from scooping a big spoonful out of a jar? And the MUFAs that help lower inflammation and protect your heart against cardiovascular disease?!
Seriously guys. If I see any of you eating powdered peanut butter, be prepared for me to take your food, throw it in the trash, and promptly present you with a brand new jar of the full-fat stuff. Unless of course you actually like it, which in that case… I may need to assess your motives.
Peanut butter makes my world go round and I also have lately been identifying with the one and only hummusapien because chickpea flour has been used on the reg around here. I actually did an entire semester-long research project on this stuff last year. Substituted chickpea flour for 25-33% of AP flour in traditional chocolate chip cookies recipes, then objectively measured tenderness and wettability, while subjectively measuring consumer acceptance, aftertaste, sweetness, and chews. And guess what – cookies made with chickpea flour were softer, more tender, retained more moisture, AND preferred by a sensory panel.
Meaning that SCIENCE SAYS you need to try these cookies. You’re welcome.
- 1½c all-purpose flour or gluten-free blend
- ¾c chickpea flour
- ½c brown sugar
- ⅓c white sugar
- 1t baking powder
- ¾t baking soda
- ¾c creamy peanut butter
- ¾c chocolate chips
- ⅓c canola oil
- ½c water
- Preheat oven to 350F.
- Combine all dry ingredients and add in wet.
- Form into ~8 large cookies and bake at 350F for 13 minutes.