This morning, I made another one of Christin’s chickpea cookie recipes. Thus far, I’ve made her Cocoa Caramel cookies, the PB Explosion cookies, and today I made the chocolate mint version. I know I say that each version is my new favorite, and I’m going to say it again today…although the PB Explosions come in a close second.
I doubled the recipe, added toasted walnuts, skipped the honey, and only used 1/4 tsp peppermint extract. Thanks Christin – I’ve decided I need to start buying chickpeas in bulk.
After our morning cookie baking session, Summer and I joined our friend Tonya for a frozen yogurt date,
and while Summer snacked on her blueberries…
I enjoyed a cup of peanut butter and coffee frozen yogurt with whipped cream and two of the chocolate mint cookies.
Yes, I brought my own toppings. Couldn’t resist and managed to save myself a few bucks too. Those toppings always drive up the cost of my cups. I like the heavy stuff – yes, brownie chunks, I’m talking to you!