Technically it’s our summer break right now. While school and most homeschoolers are starting classes, we took the month of August off because of the constant traveling we somehow managed to book into 30 days. We have literally been living out of ours suitcases because once we get home from one place, it’s time to start planning and repacking for the next place.
Annnnd I am NOT liking it one bit! My children and I are such creatures of habit and structure that we never go more than two weeks off of it…and it’s starting to show in my children’s behaviors. Also my own mental sanity!
Crazy, considering you would think it would only really affect the kids. Regardless, I have been trying to keep myself sane with planning for the start of our school year, working on launching a fitness app (more about that later), and baking.
I am obsessed with my avocado cookies, but I didn’t have any on hand the other day, so decided to try out some with chickpeas. I have to say they turned out really good! I also created a protein “frosting”, but I would suggest that if you try it out (because it’s totally optional), I would only mix some up when you decide to eat the cookie. I put some on my cookies and placed them in the freezer, and it just made the frosting rubbery even after warming the cookie up for like 20-30 seconds in the microwave. Lesson learned!
Give them a try!!! No frosting is still super good!
Chocolate Chip Chicpea Cookies
1 can chickpeas drained and rinsed
3/4 cup peanut butter (or nut butter of choice)
1/4 cup honey (or maple syrup)
1/2 teaspoon vanilla extract
1 1/4 teaspoon baking soda
dash of sea salt
1/2 cup mini chocolate chips