Naughty and Nice. Ok, so they are a lot more naughty than nice, but we can always pretend! The chickpeas in these Chocolate Chip and Chickpea cookies give it a really love texture – you can’t taste them at all!
Chocolate Chip and Chickpea Cookies
Soft and chewy cookies made with chocolate chips and chickpeas, offering a healthier twist on a classic treat.
Course: Biscuits/SlicesCuisine: AmericanDifficulty: Easy
Servings
4
servingsPrep time
10
minutesCooking time
15
minutesCalories
220
kcalTotal time
25
minutes
Cook Mode
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Ingredients
1 cup Brown Sugar-firmly packed
0.75 cup Butter
2 number Egg whites
2 tsp Vanilla extract
420 gram Chickpeas-1 can -drained and rinsed
2 cups Choc chips
0.75 cup Walnuts-chopped (optional)
0.75 cup Raisins
2 cups Wholemeal Self Raising Flour
0.5 cup Oats
1 tsp Bicarb Soda
0.25 tsp Salt
Directions
- Preheat oven to 180 degrees.
- Beat sugar and margarine until smooth.
- In a food processor process the chickpeas, vanilla and egg whites until pureed then add to sugar and margarine mixture.
- Add chocolate chips, flour, oats, bicarb soda and salt, and mix on low speed or by hand until a thick dough forms.
- Drop tablespoonsful onto baking tray, leaving space for spreading.
- Press lightly with a fork to flatten.
- Bake for 11-13 minutes or until lightly golden; be careful not to over bake.
- Recipe Hints and Tips:
- Chocolate Chip and Chickpea Cookies are suitable to freeze for up to four weeks.
- Store the biscuits at room temperature in an airtight container for up to three days.
- Recipe submitted by Cassandra Billingsley
Aw cheers! We’ll take “top quality content” when the content involves golden syrup dumplings any day Hope you give them…