I am back..with a vengeance! I went to the gym again today, and I’ve been eating well. In fact, every day I’ve been eating different variations of the healthy oatmeal-smoothie breakfast! (This morning I made a cantaloupe smoothie, mmmmm.) I’m also loving having coleslaw with protein (like chicken) at lunch. Isn’t it funny how just a day or two of good eating and sleeping can make you feel like a million bucks?Anyway, I am excited to keep going with these changes, because in two months I visit California. And I want to be ready for beach days! In fact, I will post pictures (maybe) when I’ve gotten pin-up ready!
Some of my lifestyle changes involve eating more fruits and vegetables at every meal and making healthy choices and substitutions. No, Colleen, don’t eat that bread with a ton of butter! Don’t drink full-sugar lemonade! This is why (on my blog) I’ve begun swapping some of my favorite guilty pleasures for healthier options: light butter instead of real butter, low-carb, thin crust wheat pizza with slaw instead of frozen pizza, orange applesauce as a snack instead of chips. Having healthy food on hand, planning my meals, and exercising is key for me. That way, I can feel good when I experiment in the kitchen, lie around with Ron, and read…
Speaking of planning and healthy food, I perused more of RFFMBT’s site (Rabbit Food for My Bunny Teeth) for inspiration. I saw she had a vegan chocolate chip cookie recipe. I was intrigued! Her cookies are flourless with no refined sugar. And she made the dough from…wait for it….chick peas and dates! Considering I love dates, I had to make these cookies. I was really curious as to how a flourless and no added sugar cookie would taste. However, I looked at her standard chocolate chip cookie recipe and knew I wanted to change the flavors. I used less water and added a bit of honey, a packet of stevia, reduced fat, unsweetened shredded coconut, cinnamon, and a little more chocolate chips. (I got the reduced fat, unsweetened shredded coconut at Whole Foods!!) Next time, I might even add some instant decaf coffee to these little lovelies to make them taste more like coconut mocha. I want more complex flavors to spruce up my cookie.
The results of my endeavors? Um, hell YES. A delish, almost replica of a chocolate chip cookie with no flour or added sugar and made from heart healthy chickpeas and dates? Bring me more of those cookies, ASAP!
This is a GREAT base recipe. These cookies (with my changes, at least) come out crisp on the outside and gooey on the inside, and naturally sweet because of the dates. Honestly, there is a long process to make these cookies: you have to let the dates sit overnight in water, rinse and dry chick peas, and then process them together. And I may or may not have soaked my dates for only an hour (which is why the cookies look less “smooth” and more chunky). But, even so, this is by far the BEST “healthy” or “light” chocolate chip cookie I’ve ever eaten. They are 70 calories each! And let’s just say you binge on 4-5 of these cookies in one day (who would do that, cough cough)… you wake up with a flat stomach! You’re binging on mainly dates and chickpeas! This is also a great base recipe for other sweets, too, like bars or dip. I’m so impressed! I never, in a million years, would have imagined chick peas making a tasty cookie. But they totally did. And, by the way, they are great refrigerated. (It keeps them harder.) I put mine in a tupperware in the fridge and just had one at lunch. YUM! And after trying these cookies over a couple of days, I’ve decided I will ALWAYS have these around, whether in the fridge or freezer. They are a great, healthy alternative to satisfy my sweets craving. Thanks RFFMBT for another great recipe! Enjoy!