This week’s #HandCraftedEdibles is all about the special diets.
Making something for all your friends, and want to include someone who is vegan or gluten free or dairy or egg free? These are the cookies for you!
These sweet little cookie bites are everything except nut-free! Plus, they’re so delicious that no one will believe they’re made out of chickpeas! My kids and my husband’s co-workers had no idea! They just gobbled them up!
These are so tiny, you could easily package them in jars or just add them to your favorite cookie tray!
Looking for more? Don’t miss last year’s Vegan Crinkle Cookies!
Here's Camilla with a list of the other great recipes this week:
This week, we're sharing our favorite special diets creations. They might be gluten-free, dairy-free, nut-free, or sugar-free.
Thanks to these gals and their Special Diets Creations!
- Amy's Cooking Adventures bakes some Gluten-Free Vegan Chocolate Chip Peanut Butter Cookie Bites
- Sarah of Fantastical Sharing of Recipes blends up her Maple Cream (Gluten Free)
- Rebekah from Making Miracles offers a Dairy-Free, Soy-Free Pumpkin Pie
- Culinary Adventures with Camilla is whisking together a Dairy-Free Aztec Hot Chocolate with Whipped Coconut Cream
- Terri at Christmas Tree Lane shares her Sugar free Fat free Hot Chocolate
- Nichole, the Cookaholic Wife, is making a Paleo Caramel Sauce
- Wendy at A Day in the Life on the Farm posts her Gluten-Free Spiced Cashews
Next week, check back for our recipes for giftable jarred mixes. Or check out our #handcraftededibles pinterest board.
Gluten-free Vegan Chocolate Chip Peanut Butter Cookies
Adapted slightly from Texinarian Baking
1 ¼ cups canned chickpeas, patted dry (almost 1 can)
½ cup + 2 tbsp (10 tbsp total) natural peanut butter
¼ cup honey or agave syrup
2 tsp vanilla extract
1 tsp baking powder
Pinch of salt, optional
¼ cup mini semi sweet chocolate chips
¼ cup dark chocolate chips
Preheat the oven to 350 degrees F and line baking sheets with parchment or silicone mats.
Place the chickpeas, peanut butter, honey, vanilla and baking powder in the bowl of a food processor (NOT a blender or mixer). Process for 1 minute, then scrape down the sides and continue to process until the mixture is completely smooth (this may take several minutes).
Remove from the food processor and stir in the chocolate chips. My dough was slightly warm from processing, so some of my chips melted a bit.
Use a 1 tablespoon scoop to portion the dough. Roll the dough balls between your hands and press down slightly into a disc shape. Place on the prepared tray (the cookies will barely spread, so they can be quite close).
Bake for 10 minutes, cookies will still be very soft, but have some cracking on the tops. Allow the cookies to cool on the trays for 5 minutes. Then move to wire racks to cool. Cookies are delicious any way, but best slightly warm.