Guilt-Free Cookie Dough Squares

The other day I was having one of those moments where I saw a recent photo of myself and was like, "Alright, time to get a little healthier again."  I'd made falafel waffles (which is fun to sing ♪♪♫), just using our Falafel Recipe and cooking it in the waffle maker with no fat; a lot better than our regular frying.  That had me remembering how healthy garbanzo beans are for us and brain storming what other ways besides hummus, falafel and salads that I could use them.  Several years ago, I remember coming across recipes for "dessert hummus" that tasted like chocolate chip cookie dough.  I made it once back then, ate it with graham crackers or something and didn't seem real impressed with it.

BUT... I thought I could probably improve upon it and turn it into a "square" or "bar" recipe.  And that's just what I did tonight!  I even took the time to go through my Guilt-Free Cookie Dough Squares recipe versus one batch of the original Nestle Toll House cookie recipe to see how much healthier mine actually was.  I figured they're pretty close to the same size in quantity, looking at the ingredient amounts... you might even get more out of mine than you would a batch of cookies.  And mine came in 2000+ calories less than one batch of cookies, almost half as many carbohydrates and sugars, and more protein!

And the beautiful thing is... they taste exactly like raw cookie dough on tasty crust!  You're getting carbs that are low on the glycemic index (at least in comparison to flour which is the main ingredient in chocolate chip cookies).  That means they release their sugars more slowly in the body - they're longer lasting and they don't spike your body's glucose levels. 

This recipe can also be made gluten-free and/or vegan! I used AP flour in the crust, but since you're not looking for the crust to rise, you could easily substitute a rice flour or an almond flour - I haven't tried it, but I don't foresee any issues.  I also used butter, but coconut oil could be used in its place.  And carob chips would be a fantastic substitute to chocolate chips! 

Let's listen to The Lurkers - "I Don't Need To Tell Her".  -jen

GUILT-FREE COOKIE DOUGH SQUARES
Time:  40 minutes with 2 hours cooling time
Difficulty:  Easy
Makes:  18 squares

Crust:

• 3/4 cup old fashioned oats
• 2/3 cup AP flour (or gluten-free flour - rice, almond, etc)
• 1/4 cup chopped pecans
• 1/3 cup packed brown sugar
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 6 tablespoons butter, softened (or coconut oil)

Filling:

• 2 (15oz) cans of garbanzo beans, drained and rinsed
• 1/2 cup old fashioned oats
• 1/2 cup creamy peanut butter
• 1/3 cup brown sugar
• 1/4 cup maple syrup
• 4 teaspoons vanilla extract
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1/4 cup unsweetened almond milk (or milk of choice)
• 2/3 cup mini semi-sweet chocolate chips (plus 1/3 cup for drizzling - optional)

Preheat oven to 375 degrees F.  Prepare a 13"x9" baking dish with butter or non-stick cooking spray.

In a food processor, combine all of the crust ingredients except the butter.  Pulse once or twice to combine.  Add softened butter and pulse until all the dry ingredients are combined, no longer look dry and clumps begin to form.  Turn out into prepared baking dish and using the palm of your hand, press the mixture firmly into the pan evenly, working it part-way up the sides.   Bake at 375 degrees F for 25-30 minutes, or until golden brown and edges are just starting to get dark.  Remove from oven and let cool completely (thirty minutes to an hour).

Meanwhile, combine the garbanzo beans, 1/2 cup old fashioned oats, peanut butter, 1/3 cup brown sugar, maple syrup, vanilla extract, salt and baking soda in a food processor (I just wiped it out after doing the crust).  Turn processor on high and add a little of the almond milk at a time, until mixture is smooth and reached desired consistency.  You may not need to use the full 1/4 cup.  Remove mixture from food processor and stir in 2/3 cup chocolate chips by hand.

Spoon the garbanzo mixture into the cooled crust and spread evenly.  If you like, melt 1/3 cup chocolate chips in a small bowl for 30 seconds in microwave.  Stir and microwave in 15 second increments until melted.  Using a spoon, drizzle melted chocolate over the top of the cookie dough squares.  Refrigerate for at least an hour.  Cut into squares.

Store in refrigerator.

Sun Dried Tomato and Basil Hummus

I was feeling like making a hummus lately and Justin had grabbed ingredients to make our Pasta Puttanesca tonight, so I swiped some of his sun dried tomatoes and basil for my hummus.  So good.  

David Bowie died yesterday.  He's all I've been playing today.  I can't bring myself to choose some punk rock tunes for this recipe.  -jen

SUN DRIED TOMATO AND BASIL HUMMUS
Time: 10 minutes
Difficulty:  Easy
Makes:  about 3 cups
Need:  Food Processor

• 1 can (15oz) garbanzo beans, drained and rinsed
• 1 medium clove fresh garlic (2 if you like garlic a lot, which we do)
• 4 whole sun dried tomatoes (packed in oil)
• 1 medium green onion
• 1/2 teaspoon salt
• juice of 1/2 a medium lemon (about 1.5 tbsp)
• 1 tablespoon toasted sesame oil
• 1/4 cup packed fresh basil leaves
• 1/2 cup shredded Parmesan cheese
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried rosemary
• 1/4 teaspoon black pepper
• 1/8 teaspoon crushed red pepper flakes
• 1/2 cup extra virgin olive oil

Combine garbanzo beans, garlic, sun dried tomatoes, green onion, salt, lemon, and sesame oil in your food processor.  Process until vegetables are chopped fine.  Add all remaining ingredients except the olive oil and turn processor to a medium.  While processing, slowly drizzle in the olive oil until a smooth dip (most processors have a lid where you can drizzle through the top while it's processing).

Serve with pita or tortilla chips, fresh vegetables, or use as a sandwich spread.

Baba Ghanoush Hummus

Having just survived through Thanksgiving, I've been in the mood for stuff on the healthier side.  I decided to make some baba ghanoush, but ended up kind of crossing it with hummus.  Came out way tasty!  Makes me think of the show MXC, which is only the best show that's ever been on television, because Vic and Kenny always name one of the contestants Baba Ghanoush.  But Justin also came up in an instant with the best song EVER for this dish!  Nerf Herder's "Nose Ring Girl".  This is an awesome live version!  "...and rice cakes! Rice Cakes! Rice Cakes! Rice Cakes!"  Admit it... Nerf Herder and MXC are a beautiful union.  Just like baba ghanoush and hummus.  -jen

BABA GHANOUSH HUMMUS
So awesome!
Time:  1 hr roasting/10 minutes prep
Level:  E-Z 

Roasted Veggies

• 1 large eggplant
• 1 large zucchini
• 1/2 of a large onion
• 1 head of garlic
• olive oil
• salt and pepper

Preheat oven to 400 degrees F.  Line a large baking sheet with aluminum foil (this helps clean up!)  Cut eggplant and zucchini in half lengthwise.  Score the flesh of each in a diamond pattern, cutting all the way through the flesh, but not through the skin.  Drizzle olive oil over each, salt and pepper.  Place both vegetables scored-side down on baking sheet.  Chop onion into large chunks, drizzle with olive oil, salt and pepper and place on baking sheet.  Cut the top off of the head of garlic to expose some of the heads.  Drizzle with olive oil, salt and pepper and place on baking sheet.  Roast all of the veggies at 400 degrees F for 1 hour.  Set aside to cooled enough to handle.

Dip

• roasted veggies listed above
• 1 can (15.5oz) garbanzo beans
• 1/4 cup tahini
• juice of 1 large lemon
• 1 teaspoon white wine vinegar
• 1/4-1/2 cup chopped cilantro (depending on taste)
• 1/4 teaspoon minced garlic (or 1 fresh clove)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon salt
• 1/4 teaspoon Accent or MSG (optional)
• 1/8 teaspoon crushed red pepper flakes
• 1/8 teaspoon (or a few cranks) of black pepper
• 1/4-1/2 cup olive oil

In a food processor, combine the scooped out flesh of the eggplant (discard the skin), the zucchini, and the onions.  Squeeze out the roasted flesh of the garlic head (discard the paper/skin) and add to processor.  Then add the garbanzo beans, tahini, lemon juice, vinegar, cilantro, minced garlic, cumin, coriander, salt, Accent, red pepper flakes, and black pepper.  Process at high speed, slowly drizzling in the olive oil.  1/4 cup makes a thick dip, but you may want to add as much as 1/2 cup olive oil to your dip to thin it out more.  Blend at high speed until garbanzo beans are completely broken up and dip is smooth and creamy.

Serve as a dip with toasted pita chips, tortilla chips, crackers, or fresh vegetables like carrots, bell peppers and cucumbers.  Or use as a condiment for lettuce and tortilla wraps, burgers, or sandwiches! 

Olive oil drizzled in the center