Can we go back to the days when you DIDN’T consume my life? I mean, I love learning, and sometimes studying can be a good way to get my mind off of other things. And, obviously, I’m here at Cal Poly to get an education – it’s what I’m paying for.
But you’re kind of taking over, well, everything. I like you, but not that much.
Food is way better. Like, WAY better. I think it’s time we take a break.
If only it were that easy.
I know there are tons and tons of college students (and maybe even high school students) who are feelin’ my pain. I went home last weekend to surprise my dad for his birthday, and I kind of forgot how stinking awesome it is to not worry about school and be able to spend time with the two best parents in the world. Seriously, they’re the best.
And, of course, there were other benefits, too. Like, eating my dad’s Cajun grilled salmon, having the kitchen to myself, sleeping in my own bed, and snuggling with this little fluffy white blessing!
But now, back to reality, back to studying. In the meantime, I’ll finish off the rest of these mouth-watering cookies because I can. And I want to.
So there. Enjoy!
Makes about 2 dozen
1 15 fl. oz. can of chickpeas, drained and rinsed, skins removed*
¾ cup natural creamy peanut butter
¼-1/3 cup agave nectar
1 tsp. cinnamon
½ tsp. ground cloves, nutmeg, ginger, cream of tartar
¼ tsp. sea salt
1. *As tedious as removing the skins from the chickpeas can be, it creates a smoother texture for the cakes, so I highly suggest taking the extra time to do so. However, it’s not totally necessary.
2. Preheat the oven to 375 degrees F.
3. In a small bowl, stir together the peanut butter, agave, and spices until combined. Throw in a food processor with the chickpeas and process/blend until smooth.
4. Scoop spoonfuls of dough (about the size of a golf ball) onto a baking sheet lined with parchment paper and bake for about 10 minutes, or until the center of each cake doesn’t seem mushy.
5. Let ‘em cool and then enjoy!