7388672_origApril’s “Harvest of the Month” is beans! Beans are a good source of protein, vitamin B9 (folic acid) and the mineral potassium. They also contain vitamins A, B1 (thiamine), B3 (niacin) and C and the minerals magnesium and iron.

Chickpea, Peanut Butter, and Chocolate Chip Cookie

12
  • 1 1/4cupscups chickpeas*
  • 2/3cuppeanut butter
  • 2/3cupchocolate chips
  • 4Tbsphoney
  • 1/2Tbspvanilla extract
  • 1 1/4tspbaking powder
  • 1/8tspsalt
  1. Preheat oven to 350°F.
  2. In a food processor, add all ingredients except for the chocolate chips and process until the mixture is smooth.
  3. Stir in the chocolate chips until evenly distributed.
  4. Form the batter into ~1 ½ inch balls. Wet your hands to decrease stickiness.
  5. Place the balls onto a baking sheet lined with parchment paper or thinly coated with cooking spray, ~2 inches apart.
  6. Flatten the balls with a fork or your fingers.
  7. Bake the cookies for 8-12 minutes, until they set.
  8. Let cool on the sheet or a wire rack.
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Note: You can use dry beans. Dry beans double in volume as they soak and cook, and you’ll need to soak beans in a ratio of 4 parts water to 1 part beans. To make 1 ¼ cups of cooked beans, soak ⅝ cup of dry beans in 2 ½ cups of water overnight. Then, simmer for about an hour until tender, stirring occasionally to prevent burning. Drain and quickly cool the beans until ready for use. They can be stored in the fridge for up to a week until ready to use, or you can make a large batch all at once and freeze part of it.

Source: recipeland.com, recommended by Becky Koennicke, Glover Community School’s Food Service Director.

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