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Pulse Chocolate-Chip Cookies

Pulse Chocolate-Chip Cookies
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Prep Time: 20 min Serves: 16
Cooking Time: 18 min Yield: 16 cookies
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Fresh-baked chocolate-chip cookies are hard to say “no” to, especially for anyone with a sweet tooth. This gluten-free version contains pulses in two ways -- as garbanzo bean flour and as roasted chickpeas. These pulses are rich in phenolic acids and are notable for their satiety-boosting double whammy of protein and fiber.



1. Preheat oven to 375°F. Line two baking sheets with unbleached parchment paper.
2. Combine garbanzo bean flour (or whole-wheat pastry flour), baking soda, salt, and cinnamon in a medium bowl. Set aside.
3. In a large bowl, whisk together the grapeseed oil and tubinado sugar until combined. Whisk in the egg until mixture is smooth. Add the peanut butter and vanilla extract and vigorously stir until evenly combined and smooth.
4. Stir the flour mixture into the peanut butter mixture until evenly combined. Stir in the oats, then the chocolate chips and roasted chickpeas until just combined.
5. Drop the dough onto the baking sheets to make 8 large cookies each, about 2 rounded tablespoons dough per cookie.
6. Bake until browned, about 18 minutes. Remove from the oven and let cool completely on the baking sheets on racks.

PC: Jackie Newgent


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