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A better Chocolate Chip Cookie

February 27, 2019



Star of the Show:  Chickpeas 

Not only are chickpeas a complex carbohydrate, rich in soluble fibre but they are a good source of protein.  Including them in a sweet treat helps curb the rise in blood sugar and makes this a satisfying afternoon snack. 


NB to make this Gluten Free - substitute the flour for GF Oats 





1 cup sugar of choice (we like coconut sugar or xylitol if you don't have any tummy issues)

3/4 cup melted coconut oil or butter

2 large egg whites

2 tsp vanilla extract 

1 can chickpeas drained and pureed in food processor

2 cups whole wheat flour 

1/2 cup oats (gluten free if necessary)
1 1/2 cups dark chocolate (70% and above) chopped 




1. Preheat oven to 180c. Line a baking tray with baking paper 

2. Puree the chickpeas in a food processor and then transfer to a separate bowl

3. Beat the sugar and butter/oil till smooth in the food processor

4. Then add in chickpea, vanilla, egg whites, oats and baking powder and mix on low till a thick dough forms

5. Finally stir in the chopped chocolate.

6. Using a tablespoon drop the mixture onto the baking sheet and then use back of spoon to flatten the cookies 

7. Bake for 11-13 minutes until golden.  Allow to cool fully on a rack. 






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