chocolate chick-pea cookies
who wouldn’t love to eat a cookie and flood your body with powerful nutrients? chickpeas are an incredible source of protein, fiber and minerals like folate, iron and phosphorus. the benefits of chickpeas are numerous, and you should definitely be incorporating them into your diet, whether youre putting them on salads, in your burgers or in your cookies.
chickpeas in cookies? I know… weird. I was even scared making these. the dough was good, the smell was even better but I was just not believing that using chickpea flour would make for a good cookie.
but maaaaan was I wrong.
I created these cookies after the original sea salt chocolate chip cookies (recipe to come) - which I loved but was determined to lower the fat content a little bit. so now we have a tasty little cookie with only 81 kcals, 10g carbs, 4g protein and 3g fat. you are welcome :*
CHOCOLATE CHICK-PEA COOKIES
what you’ll need
makes 16 cookies
1 c garbanzo bean (chickpea) flour
1/4 c oat flour
1/4 c collagen
3 tsp baking powder
2 tbs coconut oil
1 egg
1/4 c coconut sugar
1 tsp vanilla extract
3 tbs chocolate chips
1/4 tsp sea salt + a little extra for sprinkling
what to do
in one bowl, combine the dry - garbanzo & oat flour, collagen and baking powder.
in another bowl, combine the wet - oil, egg, vanilla and sugar. mix well.
slowly add the wet to the dry mixing well.
fold in the chocolate chips & add sea salt.
on an oiled cookie sheet, place dough in 1 tbs servings (the dough will not spread, feel free to flatten if you prefer flatter cookies)
bake @ 325 for 15-20 minutes
optionaaaaal but I recommend you drizzle a little almond butter on there & sprinkle a little more flaky sea salt
