I made these using canned Chick Peas,
drained and pureed along with spices.
These make hearty cookies with oats and
a good amount of chocolate chips.
They are not a soft cookie but not
so hard as you have to dunk them.
Ingredients:
1 (15oz.) can chickpeas drained, rinsed
1 cup light or dark brown sugar
8 tablespoons unsalted butter
2 large brown egg whites
1 teaspoon vanilla extract
12 ounces semisweet chocolate chips
2 cups all purpose flour
1/2 cup regular oatmeal
1 teaspoon baking soda
1 teaspoon ground cinnamon
Zest of 1 lemon
1/4 teaspoon salt
Directions:
Preheat oven to 350 degrees F.
Place parchment paper on a baking sheet.
In the bowl of an electric mixer, beat the
sugar and butter on medium speed until smooth.
Beat in the egg whites and vanilla,
then the chickpeas and chocolate chips.
Add the flour, oats, baking soda, cinnamon and salt
and mix on low speed until a thick dough forms.
Add in lemon zest into the cookie dough.
Drop the dough by the tablespoonful onto the baking sheet,
spacing cookies about 1 inch apart.
Flatten slightly with a fork dipped in sugar.
Bake for about 12 minutes, do not overbake.
Remove cookies on parchment paper from baking sheet
to cool and then place in a sealed container.
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