COOKIES!!!

No, I'm not turning this column into a food column all of the sudden in hopes of a movie deal like "Julie & Julia," or even to increase my readership (food blogs are some of the most widely read blogs of all time - people love to cook and eat!). 

But my facebook friend Lynne Magrone was bragging about her healthy peanut butter cookies, and we asked for the recipe.  It's so unusual that I decided to share it.  To make it extra healthy, make sure you're using organic, no-sugar-added peanut butter.  Lynne uses a low-fat version to lower the calorie count, but I do not trust the impact of fat-substitutes on our health, and until the jury's in on that, try to avoid them.  And if you're diabetic, or watching your glycemic index, try substituting the unbelievably low GI food chana dahl, a chickpea relative that looks and cooks like lentils, but tastes like chickpeas.

Spiced Peanut Butter Cookies
Servings: 30 cookies


1 c. canned chickpeas, not drained*
1 c. peanut butter
1/4 c. butter, softened
3/4 c. packed brown sugar
1 tsp. vanilla extract
1 egg
1 1/4 c. whole-wheat flour
1/2 tsp. salt
1/2 tsp. baking soda
1/8 tsp. cayenne pepper, or more to taste


Preheat oven to 350°F. Line two large cookie sheets with parchment paper (or coat with cooking spray); set aside.


*Drain chickpeas and reserve liquid. Pour drained chickpeas into a 1-cup measuring cup and pour in enough chickpea liquid just to cover the beans; puree chickpeas and their liquid in a blender or mini food processor.


In a large bowl with an electric mixer, cream peanut butter, butter and sugar until light and fluffy. Add vanilla and egg; mix well again. Add pureed chick peas; blend thoroughly with mixer. Add flour, salt, baking soda and red pepper flakes; mix again.


Shape rounded tablespoonfuls of cookie dough into small balls. Place dough on prepared cookie sheets, leaving at least 2-inches between cookies.


When a cookie sheet is filled, press each ball down with palm of your hand to flatten. Then flatten cookies even more by making cross-hatch marks with back of a fork.


Bake until cookies turn slightly golden, about 10 - 13 minutes depending on desired crispness. Let cool on cookie sheet for 1 to 2 minutes and then remove to a wire rack to cool completely.

By the way, the yummy cookie picture is borrowed from the very interesting blog of an Egyptian muslim woman (name unknown), who fills her column with photos and writing about the food, celebrations, and customs of her culture.