Last night was my husband’s official birthday party. The lucky guy had a whole birthday week this year, what with all the camping, lasagna, and cupcakes over the past 8 days – so we finished it with a rockin’ shindig (can you call a shindig “rockin’”? If so, this one was.) Friends came. We celebrated. Ridiculous dancing happened. And, as is the case with many parties, there was food.
I enthusiastically made pizzas, some wild frosted doughnuts I’ll be sharing with you in the near future, and a birthday cookie. (I think people can tell if you don’t make food with enthusiasm. I try to incorporate this routinely.)
Steve’s love for cake usually earns him an all-out frosted and candle-lit marble cake every year, but with all of this week's marbled cupcakes, coffee cakelets, and doughnuts, I thought even he could use a bit of a deviation.
The only reasonable and prudent thing to do was produce a birthday cookie. You might say a cookie is a cookie, but then you would be wrong. This cookie is a pizookie, or a pizza-cookie, that has gone cake.
It has peanut butter (staple husband-food), mini chocolate chips, and chickpeas. Yes, chickpeas – even I couldn’t make this one up. It has no flour. It’s super easy to make. It is giant and soft and delicious and no one even cares that it is not cake, most likely because they pick up on the added enthusiasm.
Besides, this peanut-butter pizookie had candles on it that spelled “happy birthday” which led to some really phenomenal off-key singing. Unfortunately, I neglected to photograph or record this part of the event.
Flourless Peanut-Butter Pizookie (v + gf)
Very delicious [slightly modified] recipe, the credit of the original recipe goes to Chocolate Covered Katie.
1 can chickpeas (garbanzo beans) rinsed and drained
2/3 cups dark brown sugar
Heaping ¼ cup peanut butter
¼ cup ground flaxseed (the nutritious addition that provides the gluten-free structure of the cookie + useful in so many recipes)
2 tsp. pure vanilla extract
¾ tsp. baking powder
1/4 tsp. baking soda
¼ tsp. salt
Dash or two cinnamon
Chocolate chips – reserved until the end
Preheat the oven to 350 degrees F.
The cleanest-looking cookie comes out of a spring-form pan – the kind that has a clasp thingy to clamp shut on the bottom part and opens to release a cake or pie easily. Spray one of these with cooking spray and set aside.
To make the cookie dough, very enthusiastically (because this is so simple!) throw all the ingredients minus chocolate chips into a food processor and whir away for a minute or two. Take a rubber spatula and scrape down the sides of the processor bowl to make sure all the ingredients get combined, and whir again for another minute. Transfer the cookie dough to a mixing bowl – or if you’re lazy like me, leave it in the food processor – and mix in the chocolate chips with the spatula.
I didn’t photograph these steps because I thought you might not need to see a food processor in action… again...
Scoop the chocolate-chip cookie dough into the spring-form pan (it is tightly closed, yes?) spread evenly across the bottom, and pop the pizookie in the oven for about 30 minutes until just slightly browned.
Allow to cool – unfortunately, a necessary step, but one I sometimes find myself not following – for about 10-15 minutes before cutting.
(By the way, this is great with ice cream on top while it’s still warm.) Mmm…