Recipe Developer, Food Blogger and Photographer
Melissa cooks, confesses, and corrals chickens and children at Bless this Mess, where you can find lots of wholesome family-friendly recipes, a peek at her hobby farm, and the joys of raising five little ones, nine years old and younger. She’s got a whole lot of mess to bless!
Bless this Mess is an honest picture of a happy small town life. You’ll find lots and lots of family-friendly recipes with a little life (adventures in raising chickens and children, hobby farming, and house building) mixed in. Melissa is all about balance when it comes to eating. Bless this Mess features simple, quick, whole food recipes but always some room for dessert. Her audience loves meal planning and food prep tips; they also love a quick and healthy answer to the question, "What's for dinner?". She loves to teach people how to feed their family well, no health food store needed.
More from Melissa Griffiths
Healthy Peanut Butter Chocolate Chip Cookies
- 1 1/4 cups canned chickpeas, well-rinsed and then dried (paper towel works great)
- 2 tsp vanilla extract
- ½ cup + 2 tbsp natural peanut butter, room temperature
- 1/4 cup honey
- 1 tsp baking powder
- a pinch of salt
- 1/2 cup chocolate chips
- Preheat the oven to 350 degrees.
- Add the chickpeas, vanilla, peanut butter, honey, baking powder, and salt to the bowl of a food processor. Process until smooth, scraping down the sides as needed. Mix or pulse the chocolate chips into the mixture. The dough will be sticky.
- Roll the dough into 1½ inch balls and flatten slightly with the bottom of a glass or measuring cup. The cookies won't change shape much when baking. Place the balls on a baking mat or parchment lined baking sheet.
- Bake for 10 minutes. Allow the cookies to cool a few minutes on the baking sheet and then remove them and let them cool on a wire rack.
- Store the cookies in an air-tight container and enjoy!
This recipe is courtesy of Bless this Mess.