Desserts Archives - Money Savvy Living

Easy Orange Creamsicle Cupcakes with Marshmallow Frosting

April 20, 2018 Gina Young One comment

Easy Orange Creamsicle Cupcakes with Marshmallow Frosting

These 2 ingredient, cake mix and soda cupcakes couldn’t be any easier to make— just get a box of orange cake mix and a can of orange soda— and you will have a decadent dessert! This recipe also adds a cream cheese center and is topped with an easy marshmallow frosting. Easy and tasty— the perfect dessert!

I like to think of these cupcakes as a semi-homemade recipe. They aren’t made from scratch, but they are way more than just buying a box of cake mix and a can of icing!

And my favorite part about these cupcakes is that they actually taste like an orange creamsicle— just like the delicious frozen treat that I loved so much as a kid!

Here’s all you need to get started:

Take a look at how easy they are to make!

What I like about this cake mix and soda concept is that you could use so many different combinations and flavors of cake mix and soda… or even juice. For this recipe, a healthier alternative than using the orange soda would be to use an orange flavored sparkling water, such as La Croix Orange Sparkling Water.

Orange Creamsicle Cupcakes

Easy Orange Creamsicle Cupcakes with Marshmallow Frosting

Servings: approx. 2 dozen
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Cupcakes:

1 box of Orange Supreme Cake
1 can orange soda

Cream Cheese Filling:

1 block cream cheese
¼ cup powdered sugar
1/8 tsp vanilla

Frosting:

1 7oz. jar marshmallow fluff
½ cup butter (room temp)
1 cup powdered sugar
1 teaspoon vanilla

Directions:

Cupcakes—Combine cake mix and soda in a large mixing bowl; mix well.

Filling—Blend cream cheese, powdered sugar, and vanilla until creamy and smooth.

Frosting—Mix marshmallow fluff, butter, powdered sugar, and vanilla

Using a cookie scoop, place mounds of cake batter in cupcake tin, only filling about one-third of the way. Add a small dollop of the cream cheese mixture. Top with another scoop of cake batter.

Bake at 375 degrees for 8 to 10 minutes.

Let cool and frost with marshmallow frosting.

Top with sprinkles and orange zest!

Enjoy!

If you don’t have all your cookie-baking supplies, you can shop here:

*This article may contain affiliate links, so if you choose to purchase through here, I will receive a commission, although it does not increase the cost to you, the consumer.

Cakes and Cupcakes

Peppermint Candy Cane Christmas Sugar Cookies

December 4, 2017 Gina Young Leave a comment

Peppermint Candy Cane Christmas Sugar Cookies

Here’s a fun twist to a Christmas cookie classic! These peppermint sugar cookies are a great way to make festive-looking Christmas cookies without having to take the time to frost and decorate…

Of course, you can add icing and decorate with sprinkles, but these candy cane sugar cookies are beautiful on their own…

If you’ve ever made cut-out cookies, there are only a few extra steps that you need to take to make these beautiful, candy-cane striped cookies.

Separate cookie dough into two parts
Add red food coloring to one of the parts
Refrigerate 15 minutes before using
Take small pieces of each color and start rolling into long “ropes”
Alternate color strands
Roll out
Cut out in candy cane shape

Here’s a quick video to walk you through the process:

Full recipe:

Candy Cane Sugar Cookies

Servings: 3 doz
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Candy Cane Sugar Cookie Recipe

3¾ cups sifted, all-purpose flour
1 tsp baking powder
1½ cups sugar
2 eggs
1 cup butter (2 sticks), room temperature
1½ tsp pure vanilla extract
Red food coloring
*Optional* Peppermint extract

Preheat oven to 350 degrees.

In a bowl, stir together flour and baking powder.

In another bowl, beat butter with sugar until fluffy and light.

Beat in eggs and vanilla. Stir in flour mixture, a third at a time to make a stiff dough.

Separate dough into two equal parts and add red food coloring to half. *Optional* You may also choose to add some peppermint extract.

*For best results, refrigerate for 15 minutes before rolling out cookie dough.

Take a small ball of dough and use your hands to roll into long cylinder (you know, the way you used to make a “snake” out of Play-doh?!)

Make several of these long ropes of cookie dough. Alternating the red and white pieces, place close together and roll out, using a piece of wax paper between the dough and rolling pin.

Roll dough out on floured counter-top. Make cookies approx. 3/8 inch thick.

You should be able to reuse the dough that remains around each cookie and still separate the colors if you keep it refrigerated between each use (if you let the dough get too warm, you two colors of dough will stick together and you probably won’t be able to re-use it).

Bake 8-10 minutes.

Icing
1 Tbsp butter, room temperature
1 tsp vanilla (or peppermint)
2 ½ cup confectioners sugar
3 Tbsp milk
Beat butter, vanilla, and confectioner’s sugar until smooth.
Add in milk 1 Tbsp at a time.

Peppermint Candy Cane Christmas Sugar Cookies // Money Savvy Living #Christmas #cookies

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Drop Sugar Cookies ~ 1 Easy Recipe, 4 Different Flavors

March 28, 2017 Gina Young One comment

Drop sugar cookie recipe— 1 easy recipe, 4 delicious spring flavors!

My Grandma made these cookies all the time when I was growing up… we knew them as Amish Sugar cookies. Just plain, old sugar cookies that didn’t need to be rolled out and cut-out… simply drop spoonfuls of the cookie mixture onto a cookie sheet and bake. Easy and tasty!

When you think of sugar cookies, you may typically think of the classic sugar cookies cut out into different shapes, frosted, and topped with sprinkles. And I love those too, but these drop sugar cookies are much easier and quicker to make… so if you are looking for a delicious class sugar cookie recipe, you can check out my Best Ever Sugar Cookie recipe here…

But, for a fun twist on this drop sugar cookie classic, I am adding fresh fruit for extra flavor and color and it makes these cookies perfect for any Spring event! You are definitely going to want to make these for your Easter or Mother’s Day brunch!

Drop Sugar Cookies

Servings: approx. 3 dozen
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Cookies:

½ cup butter, room temperature
½ cup canola or vegetable oil
½ cup granulated sugar
½ cup powdered sugar
1 egg
½ teaspoon vanilla
2¼ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon cream of tartar

Directions:

Combine butter, oil, and sugars in a large mixing bowl; mix well. Add the egg and vanilla; mix until blended. In a separate bowl, combine flour, baking soda and cream of tartar. Add to creamed mixture.

**At this point, you are ready to drop small spoonfuls on a cookie sheet and bake. But, I’m going to divide the dough into four parts (so you’ll need three more small bowls) and add different fruits to give these cookies beautiful color and taste!

Using a cookie scoop, to help keep all the cookies uniform in size, place mounds of cookie dough on baking sheet.

Bake at 375 degrees for 8 to 10 minutes.

Because I am going to add fresh fruit and the fruit’s juice to the cookie mix, it will change the consistency, so it will be necessary to add more powdered sugar and/or flour. Start with adding 1 tablespoon more of powdered sugar, if necessary, add 1 tablespoon of flour too, but don’t add both at once, stir in the additional powdered sugar first and gage consistency from there.

Lime

Take ¼ of the cookie dough and put in a separate bowl. Zest one lime— put part in the cookie dough and save part to sprinkle over the cookies immediately after taking them out of the oven. Squeeze the juice of ½ of the lime into the cookie dough. Add a bit more powdered sugar if necessary.

Lemon

Take ¼ of the cookie dough and put in a separate bowl. Zest one lemon— put part in the cookie dough and save part to sprinkle over the cookies immediately after taking them out of the oven. Squeeze the juice of ½ of the lemon into the cookie dough. Add a bit more powdered sugar if necessary.

Strawberry

Take ¼ of the cookie dough and put in a separate bowl. Wash 5 fresh strawberries, remove tops, and crush berries. You can add just the juice, but I also like to put pieces of the crushed berries in too, so make they are cut small enough. Add a bit more powdered sugar— and be even a bit of flour too, depending on how juicy those strawberries are!

Black Raspberry

Take ¼ of the cookie dough and put in a separate bowl. Wash about 10 black raspberries; crush berries. Because the seeds are so large, make sure to strain the crushed raspberries so that only the juice is added to the cookie mixture. Add a bit more powdered sugar if necessary.

With all of the delicious fresh fruits to choose from, you could get really creative with these. And, the colors make for a beautiful spring dessert!

What fruits would you choose? Blueberry, peach, orange, pomegranate?

If you don’t have all your cookie-baking supplies, you can order them here:

*This article does contain affiliate links, so if you choose to purchase through here, I will make a commission, although it does not increase the cost to you, the consumer.

Old Fashioned Christmas Maple Cookies

December 22, 2016 Gina Young Leave a comment

Old Fashioned Christmas Maple Cookies

When you think of Christmas cookies, you may typically think of the classic sugar cookie, and you can check out my Best Ever Christmas Sugar Cookie recipe here, but this old fashioned maple cookie is going to be a great addition to your holiday cookie tray…

Maple… a flavor that often gets overlooked, but this is a flavor that I well remember growing up—and not just maple syrup on pancakes. My grandma used to make maple cookies, with a maple frosting that were so good…

So I’ve put a little twist on them and traded out the maple flavor for some maple extract (just to make them look a bit more like Christmas!)

Old Fashioned Christmas Maple Cookies

Servings: approx. 4 dozen
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Cookies:

½ cup shortening
1½ cups packed brown sugar
2 medium eggs
1 cup (8 ounces) sour cream
1 tablespoon maple extract
½ teaspoon maple syrup
3 cups all-purpose flour
1 teaspoon salt
½ teaspoon baking soda

Maple frosting:

2¼ cup confectioners’ sugar
1 teaspoon maple extract
3 tablespoons milk
1 tablespoon butter

Directions:

In a medium bowl, cream the shortening and brown sugar, then gradually add the eggs, sour cream, maple extract, and maple syrup, and beat until light and fluffy. Sift the flour, baking powder and salt together. Add to creamed mixture and blend thoroughly.

Cover and refrigerate for approximately 1 hour.

Preheat the oven to 375 degrees F.

Using a cookie scoop, to help keep all the cookies uniform in size, place mounds of cookie dough on baking sheet.

Bake for 8 to 10 minutes.

Meanwhile make the maple frosting. Beat butter, maple extract, and confectioner’s sugar until smooth. Add in milk 1 tablespoon at a time.

Frost cookies when completely cooled.

*this recipe features maple extract, which gives you the maple flavor, but not the brown color, so the cookies will look a bit more like Christmas…

Have an old fashioned Christmas this year, and enjoy some delicious maple cookies!

*This article does contain affiliate links, so if you choose to purchase through here, I will make a commission, although it does not increase the cost to you, the consumer.

Christmas Cookies

Best Ever Christmas Sugar Cookies

December 9, 2016 Gina Young 6 comments

Best Ever Christmas Sugar Cookies

What do you think of when I mention Christmas? Santa Claus, the Nativity and the birth of Jesus, a decorated Christmas tree, beautifully wrapped gifts, lights… and Christmas cookies! Of course, there are all types of Christmas cookies and goodies, but I think the sugar cookies are the best!

I don’t know about you, but for me, Christmas cookies conjure up memories from childhood… so I’m going to share Grandma’s Best Every Christmas Sugar Cookies. They are so easy to make (you won’t even have to buy that pre-packaged sugar cookie mix!) and they taste AMAZING!!

Best Ever Christmas Sugar Cookies

Servings: 3 doz
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Christmas Sugar Cookie Recipe

3¾ cups sifted, all-purpose flour

1 tsp baking powder

1½ cups sugar

2 eggs

1 cup butter (2 sticks), room temperature

1½ tsp pure vanilla extract

Preheat oven to 350 degrees.

In a bowl, stir together flour and baking powder.

In another bowl, beat butter with sugar until fluffy and light.

Beat in eggs and vanilla. Stir in flour mixture, a third at a time to make a stiff dough.

*For best results, refrigerate for 15 minutes before rolling out cookie dough.

Roll dough out on floured counter-top. Make cookies approx. 3/8 inch thick.

Divide cookie dough into thirds. Only roll out one-third of the dough at a time. This way, once the dough has been covered in flour and rolled out, the excess will be mixed with fresh dough (that has not been floured or rolled yet), so it keeps it from becoming too tough.

Bake 8-10 minutes.

Icing

1 Tbsp butter, room temperature

1 tsp vanilla

2 ½ cup confectioners sugar

3 Tbsp milk

Beat butter, vanilla, and confectioner’s sugar until smooth.

Add in milk 1 Tbsp at a time.

Make sure each batch of cookies is approximately the same size and thickness. If cookies are different thickness or size, they will not cook evenly and you will have some that are overcooked, while others may be undercooked.

From our family to yours, we wish you a blessed Christmas and a Happy New Year. May the love of Christ fill your hearts and lives this Christmas and throughout the year!

And I truly hope that your family will take the time to make some wonderful memories as you bake and eat cookies together!

And if you want to try something different than these traditional Christmas Sugar Cookies, this recipe for classic Linzer Cookies is absolutely delicious!

Or for more family time together, you can gather the kids around and make some wonderful ornaments to decorate your tree. I love doing this because every year when we decorate the tree, we reminisce a bit. The kids love looking back at stuff they did in preschool and it is just fun memories. Not to mention, they are the most cherished ornaments on the tree because they were made by the kids… Take a look at my posts for how to make these special keepsake ornaments:

Homemade Cinnamon & Applesauce Ornaments

Christmas Ornaments that Your Kids Can Make That You Will Actually Want on Your Tree

Apple Pie Pizza

November 7, 2016 Gina Young 3 comments

Apple Pie and Pizza. Two things you don’t typically combine… but, I promise that these little apple pie pizzas will be a hit this fall!

I love to eat apples all year long, but this time of year, the local apples are in season and they just have such a sweet flavor, that I have to take advantage of using apples in as many recipes as I can—in addition to just slicing and eating them raw…

These are a perfect finger food… and a quick, easy dessert to make for Thanksgiving—an unexpected twist on the traditional apple pie.

Open the package of refrigerated biscuits, pull in half (so that you have twice as many biscuits, just half as thick).

Sprinkle cheese on top of biscuit dough.

Add diced apples on top of cheese.

Top with brown sugar, butter, cinnamon, and oat mixture

Apple Pie Pizza

1 package, refrigerated biscuits (5 counts)
Colby jack cheese
2 apples, diced
¼ cup brown sugar
3 Tbsp butter
cinnamon to taste
¼ cup quick oats

Preheat oven to 350 degrees.

Open the package of refrigerated biscuits, pull in half (so that you have twice as many biscuits, just half as thick).

Sprinkle cheese on top of biscuit dough.

Add diced apples on top of cheese.

Top with brown sugar, butter, cinnamon, and oat mixture

Bake for 10-12 minutes, or until golden brown.

So even though we aren’t quite to Thanksgiving yet, I decided to try these out as part of a mini party for my kids, my nieces, and nephew to decorate pumpkins that I am going to use for my Thanksgiving tablescape… and, of course, to enjoy all autumn. I say mini party because every time the kids get together and have fun, just creating memories as a family, it truly is like a party…

I bought several small pumpkins and gourds, of all colors and sizes, some craft paint, and of course, glitter.

I chose the colors that I knew that I wanted to match the type of decorating that I wanted to do and what I thought would go nicely on my Thanksgiving table.

…and let the kids choose how they wanted to paint and/or decorate their pumpkins.

*By the way, we used small paper plates to put the paint on, so each child had their own “paint pallet,” and the table is covered with a cheap, plastic table cover, so clean up is super easy!

I think they came out very nicely…

And we also painted some leaves, pine cones, and acorns for fun accents… and it all looks quite pretty on my Thanksgiving table…

Wishing your family a very “Thankful, Grateful, Blessed” Thanksgiving…

Maple Sugar Cookies with Maple Icing

October 21, 2016 Gina Young 2 comments

Homemade cut-out iced sugar cookies have been one of my favorite sweet treats since I was a kid. I remember my Grandma making these cut-out cookies for nearly every holiday… and they are my absolute favorite! And I think your family will love them too.

Cut-out cookies can be tricky to make, so I’m going to share a few tips with you to make cut-out cookies so good, you will never want to buy a pre-made sugar cookie dough or mix again!

When you think of iced sugar cookies, you probably think about Christmas cookies, right? And while I love to make beautiful Christmas cookies, I am putting a twist on it and making these sugar cookies with a great autumn flavor—maple!—and making them into football cookie pops for my son’s football team. It’s their last game and I am on for snack, so I have to do something special, right?!

Okay, I know that my icing writing needs some work… I am definitely not a professional, but I think they turned out pretty good for my first time trying to write with icing…

Tip #1 Use a table mixer. This is one of the only recipes that I actually get out the table mixer, but I don’t think that you can make these without it. While you don’t want to over mix and make the dough too tough, it does need to be mixed until it is a stiff dough and a hand mixer just doesn’t do as good.

Maple Sugar Cookies with Maple Icing

Servings: 3 doz
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Maple Sugar Cookies

3 ¾ cups sifted, all-purpose flour

1 tsp baking powder

1 ½ cups sugar

2 eggs

1 cup butter (2 sticks), room temperature

1 ½ tsp pure maple flavor

Preheat oven to 350 degrees.

In a bowl, stir together flour and baking powder.

In another bowl, beat butter with sugar until fluffy and light.

Beat in eggs and vanilla. Stir in flour mixture, a third at a time to make a stiff dough.

Tip #2 For best results, refrigerate for 15 minutes before rolling out cookie dough.

Roll dough out on floured counter-top. Make cookies approx. 3/8 inch thick.

Tip #3 Divide cookie dough into thirds. Only roll out one-third of the dough at a time. This way, once the dough has been covered in flour and rolled out, the excess will be mixed with fresh dough (that has not been floured or rolled yet), so it keeps it from becoming too tough.

Bake 8-10 minutes.

Maple Icing

1 Tbsp butter, room temperature

1 tsp maple flavoring

2 ½ cup confectioners sugar

3 Tbsp milk

Beat butter, maple flavor, and confectioner’s sugar until smooth.

Add in milk 1 Tbsp at a time.

Tip #4 Make sure each batch of cookies is approximately the same size and thickness. If cookies are different thickness or size, they will not cook evenly and you will have some that are overcooked, while others may be undercooked.

If I’m just making a regular batch of cookies, I usually make them about 3/8 inch thick. For cookie pops, they need to be about half as thick because you will be layering them: place cut-out cookie dough on parchment paper, place cookie pop stick (which has been pre-soaked in water so the sticks don’t burn), then top with 2nd cut-out cookie dough, so the stick bakes in between the cookie layers.

Tip #5 Bake cookies on parchment paper. Ok, this may not be a secret, but baking cookies on parchment paper prevents the cookies from sticking to the cookie sheet. No need to buy a liner, just use parchment paper.

Tip #6 Let cookies sit on baking sheet after you get them our of the oven for at least 30 seconds to 1 minute before trying to move to cooling rack. This is especially important with cut-out cookies because you want them to maintain their shape.

Let cool completely before icing.

So I added a couple of store-bought treats and put together these festive goodie bags… because those boys are hungry after playing a rigorous game of football…

What a fun, festive, and tasty way to end the season!

ENJOY!

Frosted Maple Cookies

August 31, 2016 Gina Young 14 comments

Autumn is not here just yet, but that doesn’t mean that I’m not looking forward to all of the autumn inspired activities and tastes… you know, everything pumpkin, hayrides, s’mores over the fire, and maple….

Maple… a flavor that often gets overlooked with all of the delicious autumn recipes featuring pumpkin. But, this is a flavor that I well remember growing up—and not just maple syrup on pancakes. My grandma used to make maple cookies, with a maple frosting that were so good…

Frosted Maple Cookies

Servings: approx. 4 dozen
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Cookies:

½ cup shortening

1½ cups packed brown sugar

2 medium eggs

1 cup (8 ounces) sour cream

1 tablespoon maple flavor

½ teaspoon maple syrup

3 cups all-purpose flour

1 teaspoon salt

½ teaspoon baking soda

Maple frosting:

2¼ cup confectioners’ sugar

1 teaspoon maple flavor

3 tablespoons milk

1 tablespoon butter

Frosted Maple Cookies | Money Savvy Living

Directions

In a medium bowl, cream the shortening and brown sugar, then gradually add the eggs, maple flavor, sour cream, and maple syrup, and beat until light and fluffy. Sift the flour, baking powder and salt together. Add to creamed mixture and blend thoroughly.

Cover and refrigerate for approximately 1 hour.

Preheat the oven to 375 degrees F.

Using a cookie scoop, to help keep all the cookies uniform in size, place mounds of cookie dough on baking sheet.

Bake for 8 to 10 minutes.

Meanwhile make the maple frosting. Beat butter, maple flavor, and confectioner’s sugar until smooth. Add in milk 1 tablespoon at a time.

Frost cookies when completely cooled.

*If you want more of a glaze, add frosting to cookies when they are still warm and the frosting will melt.

This autumn, enjoy some delicious maple cookies!

*This post does contain affiliate links, so I do receive a commission should you decide to purchase; however, it does not cost you anything additional.

Strawberry Zucchini Brownies

August 1, 2016 Gina Young 23 comments

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #mixinmoments #CollectiveBias #ad

Eating healthy is a main focus of our family; however, we like to indulge every now and then with something decadent. So when I find something that is a delicious treat, and a little healthier, I get pretty excited…

Nestle Toll House now has NEW Brownies & More Baking Mix, with Chocolate Morsels or Butterfingers; and Cookies & More Baking Mix, with Chocolate Morsels or Butterfingers… made just a little healthier— NO preservatives and NO artificial colors or flavors. As a consumer— and a mother of three boys— I love to know that I am giving the very best quality ingredients to my family.

So when I found out these new Nestle Toll House Baking Mixes were free of preservatives, artificial colors and flavors, I was ready to try them all! However, when we got to Target, not all of the baking mixes were in stock (they are available online though). So if they aren’t available in your area, you can always order it online and get free shipping and save 5% off your purchase if you use a Target Red card. I’m always looking to save a little extra money, so when I got to the checkout and was done paying, along with my receipt, I got an in-store Target coupon to save $0.75 on my next purchase of two Nestle Toll House Baking Mixes. And right now, you can save even more and join Ibotta and get an additional rebate of $0.75 on this product!

Once we got home, we then had to figure out which baking mix to use first… and that was a hard decision… but, after much deliberation, we decided to go with the Nestle Toll House Brownies & More Chocolate Baking Mix. (Plus, I knew that I could sneak some fruits and vegetables into the chocolate mix without it even being noticed by my kids… shhhh, don’t tell them my secret!)

Usually, if you want to avoid the preservatives and artificial ingredients, you need to whip up something from scratch… and that’s another reason that I love these new baking mixes… just like homemade, but quicker and easier!

I love the fact that these new Nestle Toll House Baking mixes do not contain preservatives, artificial colors, or flavors. And I also love to try to sneak in a few extra fruits and vegetables into my kids when I can… so adding in some strawberries and zucchini gives this “healthier” brownie mix even more of a boost— yet still tastes so good, the kids don’t even realize that they are eating zucchini!

The boys got to spend the day with some of their cousins for my nephew’s birthday and take a little break for brownies. They certainly look like they enjoyed them!

Strawberry Zucchini Brownies, featuring NESTLÉ® TOLL HOUSE® Brownies & More Chocolate Baking Mix with Semi-Sweet Chocolate Morsels

Servings: 16 bars
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NESTLÉ® TOLL HOUSE® Brownies & More Chocolate Baking Mix with Semi-Sweet Chocolate Morsels
1 large egg
½ cup vegetable oil
¼ shredded zucchini
¼ strawberries, diced and crushed

Preheat oven to 325 degrees. Spray 7-inch X 11-inch baking pan with nonstick cooking spray.
Stir brownie mix, egg, and oil in bowl until blended. Add crushed strawberries and shredded zucchini. Stir in ¾ cup of semi-sweet chocolate morsels.
Spread batter evenly into prepared pan. Sprinkle ¼ cup morsels on top of batter and lightly press into batter.
Bake 20-25 minutes or until wooden pick inserted near center comes out clean.
Cool completely before cutting. Dust with powdered sugar.

For more creative recipes like this one, you can find more Nestle Toll House recipes and be inspired to bake the very best for your family… how will you “sneak” some extra fruits and vegetables into your family? How will you use these #mixinmoments baking mixes to create special moments in your life?

Follow Nestle Toll House on social media:

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Desserts

Peanut Butter Chocolate Chip Chickpea Cookies

February 19, 2016 Gina Young 2 comments

Even though I try very hard to eat healthy and feed my family healthy foods, sometimes, I just have a sweet tooth. I don’t want to feel like I am depriving myself, so having a treat now and then is good…

But what if I could have a treat that is relatively healthy too? That’s a win-win!

A friend had shared a recipe for chocolate chip cookies made with chickpeas (I would have probably never thought to do that!), but I tried it and liked it, so I decided to put my own little twist on it:

Peanut Butter Chocolate Chip Chickpea Cookies

Servings: 2 doz
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1 can chickpeas, rinsed and patted dry
1 Tbsp vanilla
½ cup natural cream peanut butter (or any nut butter you like)
2 Tbsp. raw honey, melted
2 Tbsp. agave necter
1 tsp. baking powder
2 Tbsp. gluten free all-purpose baking mix
½ cup semi-sweet chocolate chips

Mix all ingredients in food processor, except for chocolate chips. Blend until smooth. At this point, stir in chocolate chips. Now, you can either roll into 1 inch balls and place on parchment lined cookie sheet, slightly flatten; or you can simply spoon-drop them on and bake for 12 minutes at 350 degrees.

Easy, right?

And so good, you won’t even know that they’re healthy too!

ENJOY!

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